Start with cooked, drained, and cooled brown lentils. If not, place ~ 1 cup brown lentils into a pot, cover them with water or vegetable broth, add 2 bay leaves, and boil for 20 minutes, until soft but firm.
Place a non-stick pan (24cm/9.5inch) over high heat and add a teaspoon of olive oil.
Mix the onion and garlic in a food processor, and once the pan is hot, reduce heat, add the mixture, and saute until caramelized (~ 3-5 minutes). Set aside.
Add carrot, Parmesan cheese, sun-dried tomatoes, and basil into the food processor and blend.
Next, add the caramelized onion (keep the pan), rolled oats, egg, spices, and lentils, and pulse for a few times until the mixture is combined. Do not over-mix.
Using a tablespoon, make the lentil balls and place them in the fridge for 30 minutes to set and become firm.
Take the lentil balls out of the fridge, heat 1 tablespoon olive oil over medium heat, and place half of them in the pan. Cook them evenly on all sides, until golden brown. Repeat for the remaining half, after adding 1 tablespoon olive oil.