Preheat the oven to 180°C Fan.
First, prepare your lentil balls. Place drained and rinsed green lentils in a food processor and pulse to arrive at a rough paste.
Tip them into a bowl, add red onion, chutney and breadcrumbs. Season with salt and pepper and mix well.
Using your hands, shape 8 equal balls and place them on one side of a large baking tray.
Place quartered mushrooms on the other side of your lentil ball tray, drizzle them with olive oil and sprinkle with some salt. Then put the tray in the oven for 20 minutes.
In the meantime, heat 2 tbsp of oil in a frying pan. Add the grated carrots and chopped garlic and fry on medium heat for about 5 minutes until starting to soften.
Add tomato paste, chutney, mixed herbs and crumble in a stock cube. Finally, add 100ml of water and a tin of chopped tomatoes. Mix and leave to cook on medium heat for 10 minutes. When the mushrooms are cooked, stir them into the sauce, just before serving. Taste and adjust the seasoning if needed.
In the meantime, cook your spaghetti.
To serve, divide the pasta between bowls, top with tomato sauce and lentil balls!