Cook the lentils until they are soft and mushy.

Chop your onions and garlic. In a pan, add your olive oil, garlic, and onions and cook them over medium heat for about 5 minutes.

In the meantime, make your flax eggs by combining 2 tablespoon of ground flax and 6 tablespoon water. Set aside.

Also ground your hemp seeds in a high speed blender.

Once the lentils are cooked, blend them in a blender along with your vegetable broth, onions, and garlic.

Add the lentil mixture to a large bowl. Add the flax egg, ground hemp, Italian herbs, nutritional yeast, and corn meal.

Add salt and pepper to taste.

Line a pan with foil.

Dice up your tomatoes, onions, and garlic.

In a pan, add 2-3 tablespoon of olive oil and add the onion and garlic. Cook for about 5 minutes over medium heat.

Then add your tomatoes and cook for about 10-15 minutes.

Remove the tomatoes, onions, and garlic from the heat and blend the mixture in a blender until smooth.

In a new pan, add another tablespoon of oil and cook the tomato paste for several minutes.

Then add the blended mixture of tomatoes, onions, and garlic.

Cook for another 2-3 minutes and add your salt and pepper to taste.