Soften the lentils in the water for 30 min. Mix with the celery, onion, nuts and garlic.
In the meantime, boil the tomatoes to a puree and pass through a sieve. With 400 g of raw tomato weight, it should yield 200 ml of puree. Melt the butter in the tomato puree and let it cool a little.
Add the tomato puree, eggs and oregano to the lentils form, season well with salt and freshly ground pepper and mix everything together well. Press into a greased baking dish.
Bake at 180 °C for 1 hour. Cool completely and only then remove from the mold.
Serve with a chili sauce.
In winter, instead of celery, you can use the same mass of celeriac grated on a Bircher grater, and instead of fresh tomatoes, you can use the mass of preserved tomato puree indicated in the text.