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1 ½ cup red lentils, 2 carrots grated, 2 sticks finely chopped celery, 1 grated onion, 2 cups bread crumbs or oats or crushed corn flakes, 2 tablespoons tomato paste, fresh herbs to garnish. Grease and line a 20ch ring pan with baking paper. Add lentils to a large pan of boiling water, boil uncovered for 10 minutes or until tender. Drain and cool. Combine lentils, carrots, celery, onion, crumbs and tomato paste in a bowl. Mix well. Press into prepared tin. Cook in moderate oven (180C) for about 1 hour, or until firm to the touch. Stand for 5 minutes before turning onto a plate. Serve warm or cold with salsa. TOMATO SALSA 3 tomatoes, finely chopped. 1 finely chopped onion, 1 tablespoon fresh, chopped coriander, 1-tablespoon fresh, chopped mint Combine all ingredients in a bowl.
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