Heat a generous glug of olive oil on a heavy fry pan
Brown the onions for five minutes, then add the zucchini, bacon and garlic and fry for a further 10 mins on medium heat.
Add the tomato, turn up the heat and squish the tomato to make a sauce
Pour in the wine, water, chill powder, chopped curly parsley, season with salt.
Turn the heat to low and simmer gently for an hour to reduce and concentrate flavours.
Rinse lentils then soak for an hour in cold water, drain.
Pour the 2 cups of water, the drained lentils and the cumin into a pot and bring to a gentle simmer.
Cook for 30 minutes, stirring occasionally, add water if needed.
When soft, and the water has been absorbed, remove from heat and allow to cool.
Transfer lentils into food processor, add bread crumbs, thyme and egg and pulsate a few times. You don’t want a mush, just a little blend is required.
Form into balls and transfer to a paper-lined baking dish
Brush each ball with olive oil and crack over pink salt
Preheat oven 200C, bake balls for 30-40 mins until firm
When balls are ready, serve with a base of ragu, a dollop of natural yogurt, flat leaf partly and sliced jalapeño.