Step 1

Heat oil in a large saucepan over medium heat. Add onion and celery. Cook, stirring, for 5 minutes, until softened. Add mushrooms and cook, stirring, for 3 minutes. Add garlic, paprika and cumin. Stir until aromatic.

Step 2

Add tomato paste, tomato, lentils and 625ml (2 1/2 cups) water. Bring to the boil. Reduce heat to low. Simmer, covered, for 20 minutes. Remove lid and simmer for 5-10 minutes or until lentils are tender (add extra water if needed). Add zucchini. Season.

Step 3

Preheat oven to 180C/160C fan forced. Meanwhile, steam carrot and pumpkin for 10 minutes, until tender. Transfer to a bowl. Add extra cumin. Coarsely mash. Season.

Step 4

Spoon lentil mixture into a 1.25L (5 cup) ovenproof dish. Spread mash over top. Bake for 20 minutes or until golden. Sprinkle with parsley. Serve with green beans, if you like.