This hearty vegetarian entree is popular with meat-eaters, too.

Ingredients:

• 1 cup dried lentils (green or brown)
• 2-3 tablespoons butter (use olive oil for vegan)
• 1 large onion, peeled and chopped
• 2 carrots, chopped
• 2 stalks celery, chopped
• 1 teaspoon mixed dried herbs (marjoram, thyme, basil, sage - your choice)
• 1 15-ounce can tomatoes, chopped
• 2 tablespoons soy sauce
• 2-3 tablespoons chopped parsley
• 1 1/2 - 2 lbs. potatoes, cooked and mashed
• Paprika

Method

1. Boil lentils in water 45 minutes.  Drain.
2. Preheat oven to 400° F.  Grease shallow oven dish.
3. Saute onions in butter or olive oil in large skillet, 10 minutes.
4. Add garlic, herbs, tomatoes, soy sauce, lentils, parsley, and salt and pepper to taste.  Stir.
5. Spoon mixture into baking dish.  Spread mashed potatoes evenly over the top, drawing a fork over the surface to make ridges.  Sprinkle with paprika and dot with butter, if desired.
6. Bake 45 minutes, until golden brown.

Freezes well!

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