Soak the lentils for 5-8 hours. Drain.

Blend together the lentils, onion, garlic, parsley, paprika, salt, and vegetable oil.

Add the rest of the ingredients for the lids except for lemon juice. Knead the dough, then allow it to rest for 30 minutes.

After 30 minutes, add the lemon juice to the dough. Mix in thoroughly. Divide the dough into 6 parts and form flat lids.

Put the sliced potatoes, zucchini, onions, and mushrooms in clay pots (ramekins will work). Add salt, vegetable oil, and a little boiling water.

Oil the rim of the pots with vegetable oil. Place the dough lids on the pots.

Put the pots into an oven for 40 minutes at 350°F.

The remaining dough can be baked on a baking sheet as extra lentil patties or it can be frozen for the next time.