Preparation: Chop the onion and peppers

cover with cold water Bring to the boil, reduce heat and cover and simmer until the lentils

are tender. Drain well

2 Heat the oil in the pan Add the onion and cook over gentle heat until it is soft Combine the onion and lentils, ground hazeenuts, tomato puree and basil.

Spoon the mixture into a greased and line 20 * 10cm loaf tin. Cover with the sliced tomatoes, cheese, and breadcrumbs.

3 Bake a 180 °C for 30-35 minutes

4 Prepare the sauce while the loaf is baking.

Heat the oil in the pan , add the garlic and cook over a low heat for 2-3 minutes. Add the peppers and tomatoes. Cook until the mixture thickens.

5 Serve hot or cold , with sauce

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