Lentil And Tomato Bake - cooking recipe

Ingredients

2 large carrots
6 large tomatoes
1 c. split lentils
1 small onion
1 bay leaf
2 cloves
1/2 tsp. sea salt
1/4 c. margarine
2 Tbsp. chopped parsley

Preparation

Grate carrots and chop tomatoes; set aside.
Wash lentils, removing any small stones.
In large saucepan, combine with 2 cups of water.
Wrap bay leaf around onion and push cloves through leaf into onion.
Add to pan with carrots and tomatoes.
Bring to a boil, stirring.
Lower heat and cover; simmer about 20 minutes. Remove onion; add salt, margarine and parsley.
Stir well.
Spoon into large ovenproof dish.
Dot top with margarine and bake in 375\u00b0 oven for about 30 minutes.