Turnip and Lentil Pie

8 oz Red lentils
2 Egg whites
3/4 pt Water (I used 1/2 pint chicken stock and 1/4 pint water)
12 oz Grated turnip (about 3 small ones)
4 oz Wholewheat breadcrumbs (I cut off a hunk of bread and put it in the food processor to make these)

Cook the lentils until tender, and all the water absorbed. Preheat the oven to 400º F. Mix all the ingredients together and spoon into a shallow casserole dish. Season as required. (I used Salt, Pepper and Garlic Salt Ingredients: Salt, Dehydrated Garlic, Natural Flavors and less than 2% Silicon Dioxide added to prevent caking.)
Level the top. Bake until the top is lightly browned (40-50 mins)