Ingredients
2 tablespoons oil
1 onion, chopped
1 carrot, chopped
2 celery sticks, chopped
1 clove garlic, crushed
1 ¼ cups red lentils
2 ½ cups water
2 tablespoons shoyu
Salt and pepper
Mushroom filling:
30g margarine
250g flat mushrooms, sliced
2 cloves garlic, crushed
3 tbsp chopped parsley
¾ cup grated cheddar cheese
Method
Heat the oil in a pan, add the onion, carrot and celery and fry gently for 10 minutes, until softened. Add the remaining ingredients, with salt and pepper to taste. Cover and simmer for 30 – 60 minutes, stirring occasionally, until the lentils are tender. Meanwhile, prepare the filling. Melt the margarine in a frying pan, add the mushrooms and fry for 2 minutes, stirring. Add the garlic, parsley and salt and pepper to taste and mix well.
Place half the lentil mixture in an oiled shallow ovenproof dish. Spread the mushrooms over the top, then cover with the remaining lentil mixture. Top with the cheese and bake in a preheated oven at 1900C, for 20-25 minutes until golden and bubbling. Serve with salad and crusty bread.
Serves 4
