Potato and Lentil Bake

  • 1/2 lb potatoes
  • 1/3 cup red lentils
  • 1/2 cup water
  • 1 T vegan margarine
  • 1 small onion
  • 1 cup mushrooms
  • 1 1/2 T whole wheat flour
  • 1 T tomatoe paste
  • 2/3 cup soy milk
  • 1/4 t sweet basil
  • black pepper
  • collards

    step 1

    scrub potatoes and cook them in lightly salted water until tender.

    step 2

    cover the lentils with the water, add a little sea salt if desired, bring to a boil, lower heat and cook untill the lentils are tender and the water absorbed.

    step 3

    Melt the margarine in a pan. Chop the onion and add it to the pan. Saute for a minute or two. slice the mushrooms and add them to the pan. Sautee for a further 3-4 minutes.

    step 4

    Add the flour and the tomatoe paste to the pan and stir well. Very slowly, add the milk, stirring constantly to avoid lumps. When it is boiling and thickened stir in the basil and pepper to taste.

    step 5

    When the lentils are cooked, stir them into the sauce.

    step 6

    When the potatoes are cooked, rinse them on cold water and slice them thickly. Spread them over the botton of and oven dish, and top with the sauce. Bake at 400 degrees for 15-20 minutes. Serve accompanied by lightly steamd collards.