1/4 cup lentils
2 teaspoons olive oil, divided
2 cloves garlic, minced
1/4 teaspoon dried oregano
1 (8 ounce) can tomato paste
1/4 cup chopped fresh basil
2 green onions, sliced
1/4 cup fresh lemon juice
1 teaspoon salt
1 tablespoon dried rosemary
1 tablespoon dried dill weed
1 tablespoon dry mustard
In a medium bowl, mix lentils, olive oil, garlic, oregano, tomato paste, basil, green onions, lemon juice, salt, rosemary, dry mustard, mustard.
Cover and refrigerate overnight. Sift together the lentils, tomato paste, basil, green onions, lemon juice, salt, rosemary and dill weed, then add to lentils. Cover and refrigerate overnight.
Over the evening, preheat oven to 350 degrees F (175 degrees C).
Bake lentils in preheated oven for 1 hour, stirring frequently.
Return lentils and tomato paste to the oven and continue baking for 1 hour, stirring occasionally.
In the morning, remove lentils from oven. Sprinkle with tomato paste and basil, then spoon into a casserole dish. Spoon tomato mixture over lentils. Continue baking for 2 hours, stirring occasionally.