Boil the lentils for 15 minutes then strain them very well and place them in a large bowl.

Heat some olive oil in a large pan and saute the chopped onion, mushrooms, and carrot, for about 7-10 minutes. They don’t have to be completely cooked. Place them over the lentils in the bowl.

Add 2 eggs, chopped parsley, green onions, dill, sea salt, pepper, and thyme. Start blending them all together.

Optional – Boil 3 eggs.

Place the composition in a previously greased form, any shape you want (preferably a taller one if you add the extra 3 eggs).

Add half of the composition, place the peeled, boiled eggs and then cover them with the other half.

Place in oven and cook at about 180ºC/356ºF for 30-40 minutes.

Let it cool a bit before removing it from the form.