1 cup dried lentils (green or brown)
2-3 tablespoons butter
1 large onion, peeled and chopped
2 garlic cloves
2 carrots, chopped
2 stalks celery, chopped
2 stick leeks, chopped
1 teaspoon mixed dried herbs
1 can tomatoes, chopped
2 tablespoons soy sauce
2-3 tablespoons chopped parsley
1 kg  (2 lb) potatoes, cooked and mashed
Paprika
Salt and pepper

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• Boil lentils in water 45 minutes.  Drain. Or follow direction on packet.

• Preheat oven to 180°C (350°F).  Grease shallow oven dish.

• Saute onions in butter or olive oil in large skillet, 10 minutes.

• Add garlic, carrots, celery and leeks and fry together for 5 more minutes

• Add herbs, tomatoes, soy sauce, lentils, parsley, and salt and pepper to taste.  Stir.

• Cook till mixture is thicker about 5 more minutes.

• 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.

• Bake 45 minutes, until golden brown.