"Sort of Pastichio"

    8 oz Split red lentils
    2 cl Garlic; up to 3, crushed
    4 oz Mushrooms; sliced
    6 oz Macaroni (wholewheat works well in this)
   14 oz Can tomatoes
    1 lg Onion; peeled, chopped
    1 sm Green pepper; chopped
1 1/2 c  Water or vegetable stock
1 1/2 c  Well flavoured white sauce, yogurt, or fromage frais
  1/2    Glass red wine -OR-
    3 tb Red wine vinegar
  1/2 ts Dried oregano
  1/2 ts Cinnamon

This is Pastichio without the cheese, meat or pasta. Serves 6 at a
stretch with a herby green salad. Think it works OK.

Saute the onion in a little of the stock for 5 or 10 minutes.

Add the garlic, green pepper, and mushrooms and cook for a further
5 minutes, stirring frequently.

Mix in the tomatoes, lentils, oregano and cinnamon, wine (or vinegar)
and the rest of the stock (or water). Bring it all to the boil and
stir really well. Leave to simmer for about 45 minutes, or until the
lentils are soft and the liquid has been absorbed. You should be left
with a nice thick, rich mixture.

After 35 minutes of the cooking time, preheat the oven to Gas Mk 6/
200°C/400°F and set a pan of water to boil. Once the water is
boiling, cook the macaroni by plunging it into the water and boiling
until it is just tender.

When the lentils etc. are done, season to taste and add more oregano
and cinnamon if desired. Note: This dish should be highly seasoned.
Remove from the heat.

Drain the cooked pasta well and use it to line a shallow, oblong,
ovenproof dish. Spoon the lentil mixture over the top of the lentils.
Then spoon enough of the yoghurt or fromage frais, over the top to
cover everything evenly.

Cook for 40 to 50 minutes, by which time everything should be brown
on top. Serve piping hot.

From: Malc <scomgm@thor.cf.ac.uk>
Date: Thu, 13 May 93 16:28:22 +0700