Savory Casserole (Lentils)

1 C lentils, soaked overnight (discard the water)
2  l/2 C water or homemade veg stock
2 medium onions, sliced
2 garlic cloves, minced
l med carrot, shredded
2 T oil
l C mushrooms, chopped
1 T homemade SCD tomato sauce
l T chopped fresh parsley
2 T nut flour
Salt, pepper, chili powder,  [See pages 77 and 114 in Lucy's Cook Book about chilie powder] or cayenne pepper (to taste)
l/4 C SCD vegetable stock
l T fresh lemon juice
l/4 fresh Chedder cheese, shredded
l C SCD  nut flour.
l. Cook lentils.
2. Saute onion, garlic, carrot until softened (l5 mins).
3. Add mushrooms & cook l0 mins more
4. Preheat oven 375.
5. Mash cooked lentils.  Mixture should not be too smooth.
6. Combine lentil puree, onion, garlic, carrot & mushroom & the  remaining ingredients together, EXCEPT lemon juice, cheese & bread crumbs. Spoon mixture into a well-greased casserole dish (medium) and sprinkle with lemon juice over it.
7. Bake 25 mins. and then sprinkle the cheese & nut bread  crumbs  over top.
  Bake another 20 mins.  Topping should be bubbling and golden brown.