Unfortunately, I don't have a camera, so can't provide a picture, but the recipe is
Quantities are per person, and are all approximate.
1 large potato
25g/1oz red lentils (dry)
1/4 onion, chopped (+ oil for frying)
1/2 pint vegetable stock
1/3 tbsp margarine
1/3 - 1/2 tsp marmite
Black pepper to taste
Peel the potato and cut one half of it into very thin slices, and the other half into chunks. Fry the onion until it goes transparent, then add all of the other ingredients.
Simmer it on a very low heat for around 30-40 minutes, stirring enough to stop it from sticking to the pan. The thinly sliced potatoes will dissolve into the stock, leaving it with a consistency like that of very soft mashed potatoes, but with some potato chunks in it. If it starts to dry out, add some more water, but it should still be thick enough to put into plates using a spoon rather than a ladle.
Et voila, slightly obscure ethnic food. For the full experience, serve with pickled beetroot and oatcakes (or vegetables if you're feeling particularly healthy) and wash down with whisky or irn bru.