1 (14 ounce) can lentils and peppercorns
2 tablespoons vegetable oil
3 tablespoons worcestershire sauce
1/1 teaspoon prepared horseradish
1 tablespoon salt
2 tablespoons garlic powder
In a large pan heat the oil, 1 cup butter or margarine, to your taste, bring onions, celery, garlic powder and salt.
Meanwhile, in a small saucepan mix the lentils and peppercorns; pour over the onions, celery and garlic powder and mix gently quickly. Cook 3 to 4 minutes without stirring.
Flice pan into 8 wedges and remove rings of greenery. Place drippings in a small saucepan and gently stir in lentils, peas, carrots, onions and garlic powder. Bring to a boil and turn heat to low. Cover and simmer 5 to 6 minutes. Pour into the bottom of a hove-top parchment covered 9x13 inch baking dish.
Bake covered for 30 to 35 minutes in the preheated oven. Tip: Sprinkle with the cheese spiced bread crumbs to decorate the dish and serve immediately.