Cook the lentils in boiling, unsalted
water for 30-40 minutes, or until tender.
Drain thoroughly and beat to a purée
with a wooden spoon.
Stir in half the parsley and season
with salt and pepper.
Meanwhile, cook the potatoes in
boiling, salted water until tender.
Drain, mash with margarine and season
with salt and pepper.
Spread the lentils over the base of the
dish, cover with the mashed potatoes and sprinkle with the cheese.
Bake for 30-35 minutes, until the top
is crisp and golden brown.
Sprinkle with the reserved parsley.
Serving Suggestion :
Lentil cakes are especially good with a
spicy tomato sauce - add a pinch of cayenne or paprika pepper. Almost
any vegetable or salad can be served with them, though avoid ones noted
for their dryness.