Mushrooms, lentils and potato pie

First, cook the lentils al dente (about 25 minutes) with a pinch of salt and cumin, drain, and set aside.

In a large skillet, stir fry the onion and the celery with a spoonful of olive oil. When golden brown, add the chopped mushrooms and the diced pumpkin. Cook over high heat for 10 minutes.

Pour in the white wine and cook until it reduces. Incorporate the lentils and tomato sauce, stir and set aside for 15 minutes.

Place this sauce in an oven dish or mould.

Slice the potato thinly (better with a mandoline), cover them gently with a bit of truffle oil, and add some pepper, nutmeg, and a pinch of salt.

Garnish the dish where the sauce is with the potato slices until covered.

Bake at 180 °C for 30 minutes, or until the potatoes are golden brown.

Take it out of the oven, and decorate it with chopped chives and nutritional yeast before serving.