Ingredients
1 cup brown lentils
1 teaspoon onion powder
1 tablespoon cold pressed oil, or vegetable stock
1 large onion, finely chopped
1 clove garlic, crushed
1 cup mushrooms, sliced
1 stick celery, sliced
1 carrot finely sliced
1/2 cup broccoli florets
1 tablespoon Vecon, or Vegemite
1 tablespoon tamari or soy sauce
3/4 cup vegetable stock
1 teaspoon mixed herbs
1/2 teaspoon oregano
3 tablespoon tomato paste
2 1/2 cups mashed potato
Method
1. Soak the lentils for 2 hours or overnight and then drain and rinse.
2. Add fresh water and bring to the boil in a large saucepan with the onion powder.
3. Simmer 15 minutes or until tender and drain. Use low-salt varieties where ever possible or adjust quantities.
4. Heat oil, or stock, in a large saucepan and sauté onion, garlic and mushrooms for 5 minutes.
5. Add remaining vegetables and sauté a further 5 minutes.
6. Add lentils, Vecon, tamari, vegetable stock, herbs and tomato paste.
7. Stir over heat until combined and simmer 5 minutes.
8. Mixture should be fairly thick.
9. Turn into a 5 cm deep dish, top with mashed potato.
10. Mark attractively with a fork and brown in a hot oven 15 minutes.
11. Serve with side vegetables or salad. Serves 6.