Cooking time: 20 minutes for lentils and sauté, 30 minutes to bake

INGREDIENTS
5 ounces dried red lentils
1 large egg, beaten
3 ounces cheese, finely grated
1 stick of celery, finely sliced
I large onion, chopped
Half a green pepper, finely chopped
Quarter of a pound of mushrooms
1 clove of garlic (optional)
Salt, pepper and margarine

METHOD
1. Set oven to 350 degrees. Put lentils in a saucepan and add enough water to cover them. Cook slowly and gently to prevent them going mushy. This will take 5 to 10 minutes. Drain and cool
2.  Fry the onion and garlic gently with salt and pepper until slightly browned
3. Add pepper and celery and fry a little longer, then add mushrooms. When this is lightly cooked but not shrunken remove from heat and cool
4. Beat the egg adding 1 to 2 teaspoonfuls of water. Add the cheese, lentils and sautéed vegetables. Mix everything gently taking care not to squash the lentils. The mixture should be tacky and not runny
5. Scoop mixture into oven proof dish and bake for 30 minutes.
6. Serve with potatoes baked, vegetables and gravy or salad