I rarely get to use an oven so can't personally comment - but it comes from my Leiths recipe book which always yields good results.

Lentil & Mushroom Bake with seed topping

1 large onion, sliced
1 carrot, chopped
2 sticks celery, chopped
8oz chestnut mushrooms, sliced (most mushrooms should be fine for this)
5oz Brown lentils
1/2 pint mushroom stock (just put some dried mushrooms in hot water for 30 minutes, minding any grit, or use any stock you like)
8oz canned chopped tomatoes

topping:
2oz fresh wholemeal breadcrumbs
1oz pinenuts, chopped
1oz pumpkin seeds
1 oz butter (melted)
1 tablespoon chopped fresh parsley

Heat 2 tablespoons olive oil in a large saucepan. Add onion and fry over low heat until it starts to brown. Add carrot, celery & mushrooms and fry until soft. Stir in lentils, stock and tomatoes, season with salt & pepper, cover and simmer for 30 minutes until lentils are tender and liquid has reduced to a syrupy sauce binding ingredients together. Check seasoning and adjust.

Preheat oven to 375F/190C/gas mk5. Brush an ovenproof dish with oil.

Topping - mix together ingredients and season with salt & pepper.

Spoon lentils into oiled dish. Scatter on topping and bake in oven for 20-30 minutes until golden brown.


There seems to be plenty of leeway in this recipe for you to make omissions, additions and substitutions. (The Spanish part of me would compel me to fry the tomato before adding the lentils and stock - and I prefer using Japanese panko to wholemeal breadcrumbs.) You should be able to get creative with the seeds you choose for the topping.