1.Preheat the oven to 180°C (160°C fan-forced).
2.Heat a large saucepan over a medium heat. Add 1 tablespoon of the oil with garlic, onion, carrot, celery and bay leaf; cook, stirring occasionally, for about 5 minutes or until the onion is golden and the vegetables have softened.
3.Add the lentils; stir for 1 minute. Stir in the stock and undrained tomatoes. Bring to the boil; reduce heat and simmer, covered, for about 35 minutes or until lentils are tender. Discard the bay leaf; season to taste with freshly ground black pepper.
4.Spoon the lentil mixture into a 5cm deep 18cm x 25cm baking dish (2.5 litre/10-cup capacity). Put the torn bread and remaining oil into a medium bowl; toss to combine. Cover the lentils with the oiled bread and sprinkle with parmesan. Bake for about 15-20 minutes or until bread and cheese are golden.
Suitable to freeze. Not suitable to microwave.Note