300gr red lentils
leek, chopped or cut into round slices
large carrot, chopped
sticks of celery, chopped
water to cook, enough to well cover the lentils
seasalt and fresh ground black pepper to taste
mashed potatoes to top (boiled and mashed up with soya milk, vegan
margarine and a little salt - nice with lots of finely chopped
parsley through it).
Place the lentils in a saucepan, well covered with water and bring
to the boil and then turn down to a simmer. While it is simmering
you can prepare the mashed potatoes. Add the vegetables and
seasoning to the lentils and cook until tender. Place in large pie
or lasange dish and top with the potatoes. Place under the grill
until the potatoes are browned. Alternatively you can prepare this
in advance and heat the whole thing up in the oven when required.