Place lentils and water in a pan and bring to the boil.
Stir in the Marmite, reduce heat and simmer for 15 - 20 minutes until lentils are cooked to a lumpy puree and water has been absorbed. Stir regularly. Add a little more water if needed during cooking. Remove from heat.
Transfer cooked lentils to a bowl and add remaining ingredients apart from the olive oil. Stir until well combined. Add more breadcrumbs if needed. Chill for 30 minutes to an hour.
Preheat oven to 180C/350F, line a baking tray with baking parchment.
Take a spoonful of lentil mixture and roll in your hands to make a walnut sized ball (slightly wet hands help here), place on your prepared baking tray. Repeat with the rest of the mixture.
Brush with a little olive oil (omit if you want to make these oil free) and bake in the preheated oven for 10-15 minutes or until browned. Serve with fresh tomato sauce.
To Make Fresh Tomato Sauce
Heat the olive oil in a large saucepan over a gentle heat.
Gently fry the onion, celery and carrots for 10 minutes until soft.
Add the garlic and fry for a further minute.
Add the oregano and paprika and stir to combine.
Add the chopped tomatoes, rinse the tin with half a cup of water and add the resulting tomatoey water to the pan.
Simmer with a lid on for about an hour, stirring occasionally, until reduced by about a third and the sauce is thick.
Add salt and pepper to taste.
Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.