Shell: The lentils is washed and boiled in 4 tea cup . water after the water has boiled, stove reduces lentils and let simmer until ready. garlic mushrooms and sauté in olive oil on medium heat, stirring until mushrooms soften. Add spinach, leshtatata, soy sauce and wheat germ. The mixture is seasoned with pepper and nutmeg. Stir until the solution was warm. In greased bread tin measuring 23h13h8 cm pour about 2/3 of the mixture and press it against the sides of the form, so as to obtain a shell having a groove with a thickness of about 1 cm . Filling: Luke stew in olive oil until golden brown. Add the remaining ingredients for the filling and sauté about 5 minutes. The filling is poured into a chute made of lentils and cover with remaining lentil mixture. Bake at 180C for about 40-45 minutes, or until the lentils hold slight crust on top. Once removed from the oven, roll leave for 10-15 minutes. The walls of the tray gently slid spatula or knife to be peeled off more easily roll. Turns into an elongated plate and cut into slices. Garnish with parsley. * The recipe can be prepared in the form of cake. * 1 cup = 240 ml