Put the lentils and stock cube in a pan, add some water and boil it all. Skim off the froth. Cover and simmer for twenty minutes. Drain the water.

Melt some margarine and saute the onions, garlic and mushrooms until soft. Add the lentils, then add the spices to taste and the tomato paste. Add half of the bread crumbs and mix it all up.

Put it in the bread pan and sprinkle the rest of the bread crumbs on top. Bake for thirty minutes and eat it hot or cold.