1 cup small brown lentils or lima beans
1 cup of each diced onion, celery & carrot
3-4 cups water
1 tbsp. mixed herbs & parsley
2 tbsp olive oil
Soak lentils overnight. Wash thoroughly. Throw out soaking water. Boil lentils in fresh water for 1½ hour, add vegetables and cook until soft and thick.
Add chopped parsley and herbs. Boil the potatoes in a pot until soft. Add 1 tbsp of olive oil and mash. Place in an ovenproof dish; cover with mashed potato, brush with olive oil and brown in a hot oven.