(for 3 servings)

potatoes 360 g
green or brown lentils 60 g
carrots 60 g
champignons 80 g
bay leaf 1 piece
dried thyme 1 tsp
dried oregano 1 tsp
garlicĀ to taste
salt, ground pepper to taste
vegetable oil for cooking

Peel and boil the potatoes until cooked in salted water. Drain and mash potatoes. 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. Fry for 5 minutes. Drain the boiled lentilsĀ and mix with vegetables.
Put half of the mashed potatoes in a baking dish. Put the lentil-vegetable mass on top. Then lay out the remaining mashed potatoes. Sprinkle with dried herbs on top, you can add grated cheese, nuts, fresh basil and even tomato slices. Bake for 30 minutes at 180C.