Warmth broiler to 200C/180C fan/gas 6. Line a heating sheet with foil and brush with 1 tsp oil. Pound the lentils in a bowl with the back of a fork to separate a bit, yet not totally. Blend in the pork, rosemary, mustard, garlic, some pepper to liberally season, and blend well with the fork to convey the lentils equitably. Partition the blend into 4. Structure each quarter into 5 little balls – to give you 20 altogether – pressing the blend together well as you shape it. Lay the meatballs on the foil and move them around in the oil to coat everywhere. Heat for 15 mins until cooked and softly carmelized. Expel (leave the broiler on) and put aside.
While the meatballs cook, heat 2 tsp of the oil for the sauce in a huge non-stick griddle. Tip in the shallots and garlic, and sear on a medium warmth for 3-4 mins until relaxed and tinged dark colored. Pour in the rest of the 1 tsp oil, lay the tomatoes in the dish so a large portion of them are chopped side down (to help discharge the juices), raise the warmth and sear them for 3-4 mins or until the tomatoes are beginning to relax and discharge their juices. Try not to blend, or they may lose their shape. Sprinkle in 125-150ml water so everything bubbles, and delicately blend in the tomato purée. Lower the warmth and stew for 2 mins to make a delicious, thick sauce. Season with the bean stew chips, oregano, pepper and a spot of salt, and give it a brisk mix, including a drop more water if necessary – you need it thick enough to coat the meatballs.
Empty the sauce into a goulash dish, include the meatballs and spoon the sauce over them to coat. Spread with foil and heat for 10 mins while you cook the spaghetti.
Heat up a vast pan of water. Include the spaghetti, mix and take back to the bubble. Cook for 10-12 mins, or adhering to pack guidelines, until still somewhat firm. Channel well, season with pepper and present with the meatballs, sauce and a light sprinkling of oregano.