Lentil Loaf

I got this recipe from my mother-in-law (a professional chef from Norway). It’s better to make it ahead of time, so all the flavors have time to develop.

1 1/3 cup lentils, soaked overnight
2 bay leaves
1 clove of garlic, crushed
1 onion, chopped
4 ounces cheddar cheese, grated
1/3 cup tomato juice
2 eggs, beaten
1/2 cup fresh chopped herbs
salt and pepper

Drain soaked lentils, cover with water in a saucepan. Add bay leaves and garlic. Bring to a boil and simmer until tender (about 20-30 min). A few minutes before the end of the cooking, add 2 teaspoons of salt. Drain.
Mix the lentils with chopped onion and grated cheese. Add the tomato juice and well beaten eggs. Season with herbs, salt, and pepper. Mix well. Put in the loaf tin and bake in pre-heated oven (350 degrees Fahrenheit) for 1 hour.
Allow to cook in the tin for 15 minutes, then turn over and leave until completely cooled.