How to make
Boil the green lentils for about 40 min and strain them.
Finely chop the onion and garlic. Peel the potatoes and cut them into thin slices like for chips. Clean the mushrooms and cut them into halves.
Heat half the oil in a deep frying pan over a medium heat on the stove. Add the onion, mushrooms and garlic and fry them, by stirring periodically, for about 15-20 minutes.
Add the spices and mix well. After about 2 minutes, add the boiled lentils and mix well again. Pour the dish into an ovenproof tray.
Pour about 2/3 cup (150 ml) of water and stir. Arrange the thinly sliced potatoes on top.
Drizzle with the remaining oil, sprinkle with salt and bake the vegan casserole in a preheated oven at 390°F (200°C) for about 30 minutes.
The lean casserole with lentils, mushrooms and potatoes is very tasty.
