Cook the lentils: Rinse the lentils thoroughly and cook them according to package directions, typically simmering for about 20-25 minutes until tender. Drain any excess water and let them cool for a few minutes.

1. Make the meatball mixture: While the lentils are cooling, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened. Add the minced garlic, cumin, coriander, cinnamon, turmeric, paprika, salt, and pepper. Stir well and cook for 1-2 minutes until fragrant. Remove from heat and let it cool slightly.
2. Form the meatballs: In a large mixing bowl, combine the cooked lentils, sautéed onion and spice mixture, egg, breadcrumbs, parsley, and cilantro (if using). Mash the lentils with a fork or potato masher until mostly mashed, leaving some texture. Mix everything together until it forms a cohesive dough. If the mixture is too wet, add a little more breadcrumbs.
3. Shape the meatballs: Using your hands, form the mixture into small meatballs, about 1-2 inches in diameter. Place them on a parchment-lined baking sheet.
4. Bake the meatballs: Preheat the oven to 375°F (190°C). Bake the meatballs for 20-25 minutes, or until they are golden brown and firm to the touch, flipping halfway through.
5. Make the roasted red pepper sauce: While the meatballs are baking, prepare the sauce. Roast the red bell peppers: You can do this by either placing them under the broiler for 8-10 minutes until the skin is charred and blackened, or you can roast them in a hot oven at 400°F (200°C) for 20 minutes, turning them halfway. Once roasted, place the peppers in a bowl and cover with plastic wrap to let them steam for 10 minutes. Peel off the skin, remove the seeds, and set the peppers aside.
6. Cook the sauce: In a saucepan, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Add the roasted red peppers, vegetable broth, tomato paste, salt, pepper, and smoked paprika (if using). Stir well and bring to a simmer for 5-7 minutes.
7. Blend the sauce: Transfer the sauce mixture to a blender or use an immersion blender to puree the sauce until smooth. Add lemon juice if desired for extra brightness.
8. Serve: Serve the lentil meatballs on a plate or over couscous, rice, or in a wrap, drizzling the roasted red pepper sauce over the top. Garnish with fresh herbs like parsley or cilantro.