Preheat oven to 160° C (325° F).
In a food processor or blender, purée lentils*. Add cheese, onion, oregano, thyme, pepper and garlic. Mix well.
Cut individual phyllo pastry sheets into 15 x 20 cm (6” x 8”) pieces. Lightly brush with canola oil.
Spread 1 tsp filling along one end of pastry sheet and roll over once. Turn in edges of pastry and roll up to make a cigar shape. Repeat this procedure until all of the filling has been used.
Place filled pastry rolls on a nonstick baking sheet. Bake rolls 15-20 minutes, or until golden brown.
Makes 12-16 servings.
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