(2-3 servings)

potatoes 360 g
green or brown lentils 60 g
carrots 60 g
champignons 80 g
bay leaf 1 pc
dried thyme 1 tsp
dried oregano 1 tsp
garlic or asafoetida to taste
salt, ground pepper to taste

Peel and boil the potatoes until fully cooked in salted water. Drain and knead into puree.
Boil lentils in salted water along with bay leaves. Peel and grate the carrots on a medium-sized grater.
Wash the mushrooms and cut into small pieces. Fry mushrooms and carrots with spices over medium heat for 5 minutes.
Drain the water from the boiled lentils (if it remains) and mix with frying. In the baking dish put half mashed potatoes, tightly pressing. Then put with lentil with vegetable. Then put the remaining mashed potatoes.
Put on top grated cheese (if you like cheese) and bake at 180C for 30 minutes.