In a large saucepan, gently fry the onion, celery & carrot in the oil until soft.
Add the lentils, garlic, bay leaves, herbs & tomatoes.
Simmer for at least 30 minutes, until the veg & lentils are soft & the sauce has thickened.
Season to taste.
This is really versatile & can be served in the following ways:
As a base for a vegetarian shepherd’s pie, lasagne or moussaka.
It also works well as a stuffing for baked peppers.