Name: Vegetable And Lentils Au Gratin
Ingredients: 175 g Green lentils; (6oz); 250 g Broccoli; (8oz); 250 g Leeks; (8oz); 250 g Cauliflower; (8oz); 40 g Polyunusaturated margarine; (1 1/2oz); 40 g Plain flour; (1 1/2oz); 1/2 ts Mustard powder; 450 ml Skimmed milk; ( 3/4 pint ); 100 G; (3 1/2oz) strong; ; Cheddar cheese,; ; grated; Pepper

The true Christian is one whose religion is in his heart and life. It is felt by himself in his heart. It is seen by others in his conduct and life. He feels his sinfulness, guilt and badness, and repents. He sees Jesus Christ to be that Divine Savior whom his soul needs, and commits himself to Him. He puts off the old man with his corrupt and carnal habits and puts on the new man. He lives a new and holy life, fighting habitually against the world, the flesh and the devil. Christ Himself is the cornerstone of his Christianity. Ask him in what he trusts for the forgiveness of his many sins, and he will tell you in the death of Christ. Ask him in what righteousness he hopes to stand innocent at the judgment day, and he will tell you it is the righteousness of Christ. Ask him by what pattern he tries to frame his life, and he will tell you that it is the example of Christ. But, beside all this, there is one thing in a true Christian which is eminently peculiar to him. That thing is love to Christ.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Dairy		Sainsbury9, Sainsbury’s	4	servings

INGREDIENTS

175	g	Green lentils; (6oz)
250	g	Broccoli; (8oz)
250	g	Leeks; (8oz)
250	g	Cauliflower; (8oz)
40	g	Polyunusaturated margarine; (1 1/2oz)
40	g	Plain flour; (1 1/2oz)
1/2	ts	Mustard powder
450	ml	Skimmed milk; ( 3/4 pint )
100		G; (3 1/2oz) strong
		; Cheddar cheese,
		; grated
		Pepper

INSTRUCTIONS

GENERAL
Put the lentils in a saucepan and cover with cold water. Bring to the boil
and boil rapidly, uncovered, for 10 minutes. Reduce the heat, cover and
simmer for 15-20 minutes or until soft .
Drain lentils and place in a greased ovenproof dish.
Cut all the fresh vegetables into approximately 4 cm (1 1/2-inch)pieces.
Bring a large saucepan of water to the boil, add the vegetables and cook
for 8 minutes or until just tender.
Drain vegetables and place on top of the lentils. Preheat the oven to Gas
Mark 5/190 &deg;C/375 &deg;F.
Melt the margarine in a non-stick saucepan and add the flour and mustard
powder. Season with pepper and cook for 2 minutes. Remove from the heat and
gradually add the milk.
Bring slowly to the boil, stirring constantly, until the sauce is smooth
and slightly thickened.
Add 25g (1oz) of the cheese to the sauce then pour over the vegetables and
lentils.
Sprinkle the remaining cheese over the top and bake in the oven for 40
minutes or until the top is golden and bubbling.
Serve with fresh crusty bread.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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