I first made this recipe to go with some simple grilled fish and set it all on a bed of spinach. But since then I've made it again and again, more often than not as a homey vegetarian main course. Served over toast, it resembles a lentil-based sloppy joe; over mashed potatoes, it's comfort food extraordinaire. I like to use black lentils in this dish, since they hold their shape--I figure lentils are humble enough without them bursting and turning to mush.

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