Step 1

Preheat oven to 400°F

Step 2

In a large bowl toss together tomato halves along with 1 tsp Italian seasoning, 1 tsp of salt and 1/4 cup olive oil

Step 3

Arrange tomatoes on a large baking sheet cut side up, set aside.If using dried lentils, place them into a small saucepan set over medium-high heat

Step 4

Cover them plenty of with water, about 4 inches

Step 5

Bring them to a boil before turning the heat to medium-low and simmer, uncovered, for about 20 minutes, until they are tender but not mushy

Step 6

Drain any excess water and set aside.Pulse the mushrooms in a food processor until they are about the size of peas

Step 7

Heat 1 tablespoon oil in a large pan set over medium-high heat

Step 8

When the oil is hot, add the onion and sauté for about 3 minutes, until translucent

Step 9

Add garlic and the pulsed mushrooms and sauté for 3-4 more minutes until the moisture has burned off and the garlic is fragrant

Step 10

Remove the skillet from the heat and transfer the contents back into the food processor along with the lentils

Step 11

Pulse until combined, about 20 pulses scraping down halfway through

Step 12

In a large bowl combine mushroom lentil mixture along with panko bread crumbs, 2 teaspoons of Italian seasoning, cayenne, 1 ½ teaspoons salt, eggs and parmesan cheese and stir to combine

Step 13

Roll the mixture into 1 ½ (2 tablespoons) balls, about 24 and arrange them on another baking sheet

Step 14

Lightly brush or spray the meatballs with about 1 tablespoon of olive oil or cooking spray.Bake the meatballs and tomatoes for 30 minutes, rotating the 2 baking sheets and flipping the meatballs at the 15 minutes mark.Once tomatoes and meatballs are roasted toss them together with cooked spaghetti, ¼ cup of olive oil, fresh basil and freshly grated parmesan cheese.