For lentil layer:

• 1 onion, chopped
• 1 carrot, chopped
• 2 sticks of celery, chopped
• 2 cloves garlic, crushed
• 200g red lentils, dry (or 1 small tin)
• 2 tbsp soy sauce
• 2 tbsp oil
• 600ml stock
• Salt and pepper

For mushroom layer:

• 200g sliced mushrooms
• 1 tbsp chopped parsley
• 25g butter
• 75g grated cheese (for final topping)

1. Fry the onions, carrot and celery until soft.
2. Add the remaining ingredients for the lentil layer – if using tinned lentils, you only need a small amount of stock to create a little liquid around the ingredients.
3. Simmer until all the ingredients are soft and tender – if using dry lentils, this may take up to 50 minutes to allow them to absorb the stock.
4. Blend or fork mash the lentil and vegetable mix if necessary, but this may be tender enough.
5. Fry the mushrooms in the butter for 2 minutes.
6. Add the parsley, salt and pepper. Again, blend if necessary. Add a dash of cream if wished, to fortify.
7. Place half the lentil mix in a shallow oven-proof dish.
8. Spread the mushroom mix over the top, then add the rest of the lentil mix as a third layer.
9. Sprinkle with the grated cheese and heat in the oven for 20 minutes (190° C, 170° C fan oven, gas mark 5).