| 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 °C/375 °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.
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