Preheat oven to 350˚F.

Cook dry lentils according to package directions in water or broth, or alternatively, you can use canned.*

In the meantime, heat oil in a large sauté pan or wok on medium heat. Add onion and cook until soft and lightly golden, approximately 5 minutes.

Stir in carrot, basil, chili powder, thyme and sun-dried tomatoes and continue to cook for a couple of minutes. Remove the pan from heat and toss in the cooked or canned lentils.

Place half of the mixture in a food processor and the other half into a large bowl. Pulse the mixture in the food processor until most of it comes together and starts to break down. Add the egg and continue to process until almost smooth.

Add the processed mixture, quick oats, 2 tbsp of tomato sauce and salt and pepper to the large bowl. Mix together well.

Spray a regular-sized muffin tin with cooking spray or use silicone baking cups. Divide mixture between 8-9 of the muffin cups, pressing down lightly so that the surface is fairly flat. Bake for 15 minutes. Remove from oven and brush with remaining tomato sauce. Bake for another 10-15 minutes or until slightly firm to the touch. Cool for 5 minutes before serving.