| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Vegetarian |
Veg3, Vegetarian |
1 |
servings |
INGREDIENTS
| 2 |
oz |
Red lentils |
| 4 |
fl |
Water |
| 1 |
sm |
Onion; chopped |
| 1 |
tb |
Vegetable margarine |
| 2 |
oz |
Mushrooms; sliced |
| 1 1/2 |
tb |
Wholemeal flour |
| 1 |
tb |
Tomato pur.e |
| 1/4 |
pt |
Soya milk |
| 1/2 |
ts |
Basil |
|
|
Black pepper |
| 1/2 |
lb |
Potatoes; cooked and sliced |
| 2 |
oz |
Vegetarian cheddar |
INSTRUCTIONS
1. Cook the lentils in the water until they are tender and the water
absorbed.
2. Fry the onions in the margarine in a pan for a few minutes.
3. Add the mushrooms and saut. for a further few minutes.
4. Add the flour and tomato pur.e and stir well. Slowly add the milk,
stirring constantly to avoid lumps. When it is boiling and thickened
stir in the basil and pepper.
5. Stir the lentils into the sauce.
6. Pour the sauce into an ovenproof dish, cover with the potatoes
then the cheese and cook at 400°C/200°C/gas mark 6 for 20 minutes.
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