Serves 4   1 tsp olive oil 1 onion, chopped finely 1 clove garlic, crushed 1 bay leaf 2 celery sticks, sliced thinly 2 carrots, diced 250g/8oz red lentils 600ml/1 pint vegetable stock 500g/1lb courgettes, sliced Salt and pepper 25g/1oz Cheddar cheese, grated 25g/1oz fresh breadcrumbs Pinch of cayenne pepper  

1. Heat the oil gently and add the onions, garlic, bay leaf, celery and carrots. Sauté for 2 to 3 minutes, add the lentils and stock and bring to the boil.
2. Stir, cover and simmer for 20 to 25 minutes or until the lentils are soft.
3. Set the oven to 180 °C/350 °F/gas mark 4
4. Lay half the courgettes in an ovenproof dish, cover the lentil mixture, top with the remaining courgettes and sprinkle with seasoning.
5. Mix the cheese, breadcrumbs and cayenne pepper together and spread over the courgettes. Bake for 30 to 35 minutes.