Lentil and Veg Crumble

This delicious concoction is based on a similar one that Clea posted recently on her blog. I added lentils, and changed a couple of other ingredients, to make the dish a meal in itself. The result was scrumptious: the juicy veggies and lentils contrast with the crunchy hazelnut topping, which also adds a perfect touch of sweetness. My version also adds a bit of mugi miso, to play off of the sweetness. It's very easy to make and you can try with a variety of vegetables (I might even try a chickpea version soon).

Lentil and Veg Crumble Recipe
Ingredients:
3 carrots, grated
1 zucchini, grated
1 cup cooked lentils
1 strip kombu (cooked together with the lentils)
1 teaspoon mugi miso
1/4-1/2 cup lightly roasted hazelnuts, coarsely milled with a mortar and pestle
2 tablespoons breadcrumbs
1 tablespoon almond powder
1 tablespoon olive oil
1 pinch salt
a few tablespoons rice (or other) milk

Sauté the grated veggies in a wok with the olive oil and a pinch salt, until tender. Add dried basil. Remove from heat and add the cooked lentils and kombu (cut into pieces).
Pour everything into a baking pan and press a bit with a wooden spoon.
In a bowl, mix the roasted and milled hazelnuts, breadcrumbs, almond meal and rice milk until it all comes together.
Sprinkle this mixture on top of the vegetables.
Bake at 180º for about 40 minutes or until the top is golden brown. Can be served warm or cold the next day, when all the flavors have set.