Place lentils in a saucepan with water and bring to the boil. Reduce heat and simmer lentils for approx 25mins until cooked and drain.
Heat the oil in a pan and add the pepper, onion and mushrooms and fry for 3 minutes. Add the garlic and fry for 1 minute.
Combine the lentils, vegetables, basil, Super Seeds and breadcrumbs to a food processor and blend until it forms a dough mixture. Add the egg to the mixture if it does not form a dough properly and blend until desired consistency is reached.
Roll the mixture in golf-sized balls and place on a baking tray. Bake for 25-35 minutes until cooked through.
Serve topped with pesto on wholemeal pasta or rolls.