A tasty veggie dish
Heat oven to 180c
Heat the oil in a pan
Add the onion and fry till soft.
Add carrot, celery, lentils, garlic and stock and put on a lid
Bring it to boil then simmer for 20 minutes or until all stock is absorbed.
Add 75g of the cheese, the parsley and the egg to the lentil mixture and stir thoroughly.
Season well and spoon into a shallow ovenproof dish and smooth the top.
Top with sliced tomatoes
Mix breadcrumbs with sesame seeds and the remaining cheese and sprinkle over the top.
Bake in pre-heated oven for 45 minutes until topping is golden brown and crisp.