Ingredients
- 1 cup mixed lentils
- 1 tablespoon olive oil
- 1 onion
- 2 green chillies
- 3 cloves garlic
- 3 tomatoes
- 1 green capsicum
- 200 grams mushrooms
- 1 carrot
- 1 teaspoon mixed herbs
- 500 grams potatoes
- white pepper and salt to taste
- parsley and paprika (optional)
Preparation
- Pressure cook lentils. Keep aside.
- Heat oil. Fry finely chopped onion, green chillies and garlic. Add chopped tomatoes. Sauté.
- Add thinly sliced capsicum, mushrooms and carrot. (If desired crumbled tofu and other vegetables such as spinach, peas and green beans can also be added.)
- Then add lentils, mixed herbs and salt to taste. Cook. Transfer to baking dish.
- Boil potatoes, peel, mash; add salt and white pepper.
- Roll out ½ inch thick and spread on top.
- Bake in preheated oven at 180°C for about 30 minutes.
- Garnish with parsley and paprika.