Heat oil in pan over a medium heat. Add the onion, garlic, celery and pepper then reduce the heat to low and cook for approx. 10 mins (until softened.)
Add the smoked paprika, cumin and oregano and cook for a further minute
Add the lentils, puree and stock, bring to the boil, then reduce the heat to low. Allow to simmer until cooked (lentils soft and stock absorbed) (approx. 20 mins)
Once lentils are cooked, allow to cool slightly then add the kidney beans, eggs, cheese and corriander. Stir until combined.
Place the mixture in a greased, ovenproof dish (mine was 10" x 7.5")
Bake in the oven for 30-40 mins or until set and golden (mine took 35 mins) but timings will vary with ovens.
Slice and serve.
Notes
Nutritional information is a ROUGH guide only, calculated using an online nutrition calculator.