Heat 2 tsp of the oil and add onion, carrots and tomatoes, cook for a few minutes until they begin to soften. Add the lentils. Crumble the stock cube into 1 pt/600mls water and add. Bring up to the boil, cover and simmer gently for about 20 minutes just until the lentils are cooked, stirring occasionally.
Slice the courgettes into long thin strips, brush with the remaining oil, and cook on a griddle pan until softened.
Place the lentil mix in an ovenproof/freezer proof dish (if you plan to freeze it). Layer the courgette strips on top. Place the cottage cheese and eggs in the food processor and mix until smooth and pour over the courgettes. Sprinkle the grated cheese on top. Cook for 25 - 30 minutes until golden.
Serve with a crisp green salad and some crusty home-made bread.
I want to encourage youngsters (male or female) to get into the kitchen and enjoy cooking. TASTE it!