Step 1

Add the lentils to a pan with plenty of water, and bring to a gentle boil. Cook until tender, around 30-35 minutes, stirring occasionally.

Step 2

Meanwhile, heat a dash of oil in a large frying pan, and add the vegetables (onion through mushrooms). Cook over a medium heat, stirring regularly, for around 5-10 minutes, until they are soft and any excess liquid has been cooked off.

Step 3

If using homemade enchilada sauce, prepare this now using this enchilada sauce recipe. Preheat the oven to 190°C (Gas Mark 5 / 375°F).

Step 4

When the lentils are cooked, drain them and add to the cooked vegetables, along with the enchilada sauce. Mix well to combine. I also added about half of the grated cheese at this point, and stirred it through.

Step 5

Transfer everything to a baking dish - mine measured around 8 x 8 inches. Top with the remaining grated cheese and some slices of tomato.

Step 6

Bake for around 20 minutes, until the cheese has crisped up to your liking.