In a large skillet, heat oil over medium heat. Add onion and celery and cook, stirring, till celery softens, about 5 minutes. Add carrots, garlic, red bell pepper, chili pepper, caraway seeds, salt and pepper and cook for about 2 minutes, stirring often. Remove from heat and set aside.

In a large mixing bowl, combine lentils, cheese and cashews. Add the carrot mixture and stir well. Add eggs and mix till well blended. Spoon into greased loaf pan or casserole dish (it needs to fit into your slow cooker) and cover tightly with aluminum foil.

Place in slow cooker and pour enough boiling water to come 1 inch up the sides. Cover and cook on high for 4 to 5 hours till set.