| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs, Grains |
Vegetarian |
Veg3, Vegetarian |
4 |
servings |
INGREDIENTS
| 1 |
tb |
Oil |
| 1 |
|
Onion; chopped |
| 1 |
|
Carrot; chopped |
| 1 |
|
Celery stick chopped |
| 6 |
oz |
Red lentils |
| 1 |
|
Clove garlic crushed |
| 1/4 |
pt |
Water |
| 4 |
oz |
Grated vegetarian cheese |
| 2 |
tb |
Chopped parsley |
| 1 |
|
Free-range egg; beaten |
|
|
Salt and pepper |
| 2 |
tb |
Wholemeal breadcrumbs |
| 2 |
ts |
Sesame seeds |
INSTRUCTIONS
1. Heat oil in a pan, add onion and fry till soft. Add carrot, celery,
lentils, garlic and water and cover. Bring to boil then simmer for 20
minutes or until all water is absorbed. Add 3oz / 75g of the cheese,
the parsley and the egg to the lentil mixture and stir thoroughly.
Season well and spoon into a 1 1/2pint / 750ml shallow ovenproof dish
and smooth the top.
2. Mix breadcrumbs with sesame seeds and the remaining cheese and
sprinkle over the top. Bake in pre-heated oven at 180°C/350°F/Gas
Mark 4 for 45 minutes until topping is golden brown and crisp. Serve
hot with homemade tomato sauce, or alternatively cold with a crisp
green salad.
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