Lentil & Mushroom Bake With Seed Topping

More brilliance from Leith's Vegetarian Bible. Not more bleedin' lentils, you say! What makes this a standout dish is the topping- there's a fantastic blend of taste & texture there, and it's super-healthy (in an enjoyable way, not, say, like running marathons). In fact, this has suddenly become my favourite lentil dish.

I actually made the stock for this from scratch last night, which was another first. I'll post the details for that later, as veg bouillon stock is fine instead (and quicker!).

Ingredients: 2 tbsps olive oil, 1 large onion (sliced), 1 carrot (chopped), 2 celery sticks (chopped), 8 0z chestnut mushrooms (about a supermarket punnet's worth) (sliced), 5 oz brown lentils, 1/2 pint mushroom stock, 8oz tinned tomatoes (about half a can).

For the topping: 2 oz fresh wholemeal breadcrumbs, 1 oz chopped pinenuts, 1 oz pumpkin seeds, 1 oz melted butter, & 1 tbsp chopped fresh parsley.

Method: Large saucepan- heat the oil- add the onion & cook 'til starts to brown.
Add the carrot, celery & mushrooms and gently fry 'til soft.
Stir in the lentils, stock & tomatoes. Season with salt & pepper, cover & simmer for 30 mins, until the lentils are tender, & the liquid has reduced to a syrupy sauce.

Preheat the oven to 190 degrees C. Brush an ovenproof dish with oil.
Mix all the topping ingredients & season with salt & pepper.
Spoon the lentil mixture into the dish, and scatter the topping mixture on top.
Bake for 20-30 mins until golden-brown & piping hot.

Serves 6, apparently, but being a greedy sod, I managed it all in 2 sittings.