If not using tinned lentils, boil the lentils with 475ml of water on a medium heat until all the water absorbs. Then pour the lentils in a large bowl and let them cool.
Preheat the oven to 190 C / Gas 5.
In the bowl, combine the porridge oats, 115g of the cheese, onion and all the dried herbs. Mix really well. Then add the passata and the purees and mix really well again. Then pour in the egg into the mixture and give it a final good stir.
Pour the mix into a loaf tin, smooth the top and bake in the oven for 35 minutes. After 35 minutes, take the loaf out of the oven. Sprinkle the rest of the cheese on top and layer the sliced tomato along the top. Set back in the oven for 10 to 15 minutes until the cheese goes golden brown.
Serve warm. This is best served with steamed veg or a crispy salad.
Great recipe. Very tasty and even my non vegetable eating husband enjoyed it. Will certainly be making this again. Have frozen a couple of slices for another week. Howver, I did omit the 3 tbsps of garlic puree as I thought it may overwhelm the dish, but added some garlic pepper instead. - 15 Feb 2012
Used different ingredients.
I boiled the lentils in vegetable stock rather than water, and added a few rashers of bacon. However, I would recommend to do use either stock *or* bacon, as the combination made the whole thing a bit salty. Still, very nice, and also a hit with the fiercely carnivoric male companion (hence the bacon; I add it to almost everything to trick him into eating vegetables, I highly recommend it for lulling difficult children into a false sense of security) - 05 Mar 2009