2 tablespoons of oil
1 large onion, sliced
1 carrot, chopped
2 sticks of celery, chopped
225g/ 8oz mushrooms
140g/5oz brown lentils
290ml/ 1/2 pint vegetable stock
1 x 225g/ 8oz can of chopped tomatoes
salt and freshly ground black pepper
For the topping
55g/2oz fresh wholemeal breadcrumbs
30g/1oz pinenuts, chopped
30g/1oz pumpkin seeds
30g/1oz butter, melted
1 tablespoon chopped fresh parsley


Heat the oil in a large saucepan, add the onion and fry over a low heat until beginning to brown. Add the carrot, celery and mushrooms and continue to fry gently until soft. Stir in the lentil, stock and tomatoes. Season with salt and pepper, cover and simmer for 30 minutes until the lentils are tender and the liquid has reduced to a syrupy sauce binding the ingredients together. Adjust the seasoning to taste.

Preheat the oven to 190C/375F/ gas mark 5. Brush an ovenproof dish with oil.

Make the topping: mix together the breadcrumbs, pine nuts, pumpkin seeds, butter and parsley. Season with salt and pepper.

Spoon the lentil mixture into the prepared dish. Scatter the crumbs and seeds over the top and bake in the preheated oven for 20- 30 minutes until piping hot and golden brown.