My Lentils Sprung a Leek
1 1/2 cups brown lentils
2 cups veggie broth
1 large onion, chopped
2 tablespoons Earth Balance margarine
1/2 lb. sliced mushrooms
1 carrot, sliced
1/4 teaspoon basil
1/4 teaspoon thyme
1/2 teaspoon sage
1/2 teaspoon salt
1 lb. leeks, cleaned and thickly sliced
3 large potatoes
4 Roma tomatoes, sliced
shredded cheddar-style vegan cheez
Put lentils in saucepan, cover with veggie broth, bring to boil and simmer for 15 minutes or until liquid has absorbed.
Meanwhile boil potatoes in salted water until just beginning to soften, but still firm (about 15 minutes).
Melt margarine in good sized pan, add onion and carrot, and sauté until onions are transparent, then add mushrooms, spices and salt.
Sauté for another 5 minutes or so, then add leeks. Cover and simmer for about 7 minutes, until leeks are tender but still firm.
Stir in cooked lentils.
Slice partly-cooked potatoes fairly thinly and arrange half in the base of a large oven-proof dish.
Spread lentil mixture over the top. Cover with sliced tomatoes, then the remaining sliced potatoes. Sprinkle with vegan cheese and bake at 350°F for about 30 minutes.