spicy lentil tomato and cheese bake

4 tablespoons Coconut oil or olive oil

3 leaves Kale diced

4 cups Cooked lentils or 3 cans of lentils, rinsed and drained

1 large jar Pureed tomatoes

½ bunch Fresh parsley chopped

2 cloves Garlic pressed

⅛ teaspoon Cayenne pepper

1 teaspoon Sea salt

3 cups Gouda or Cheddar cheese or vegan cheese grated

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