Lentil Bake - by Ann

Lentil bake...

Last night I doubled up the recipe, but halfed the cheese, used just low fat cheddar (the catherderal light is the best) and added grated parsnips and extra carrots in place of the cheese, also added, 4 cloves garlic, a bunch of chopped spring onion,a fresh deseeded chilli, a diced yellow pepper, fresh corriander, chives and basil .. you can play around with it to your hearts content .. the quanitity I made filled four of those foil loaf containers. It freezes well too ..


6ozs red lentils soaked for at least an hour 1/2 oz of dried onion, or a fresh onion .. if using dried soak them with the lentils. 8oz of hard low fat cheddar (or full fat if you prefer) grated 8ozs grated carrot 3 eggs garlic, herbs or spices to taste. [u]Method 1) Put the soaked lentil and dried onion if using in a saucepan and bring to the boil and then simmer for about 15 mins .. drain and allow to cool. 2) Place the grated carrot, cheese and beaten eggs in a food processor (or a large bowl if mixing by hand), when the lentils are cool add to the carrot and cheese mixture. 3) Add seasoning to taste.. 4) Blend together well and pour into a large square or oval dish. Bake in the oven at about 180 for about 40 mins, until the bake is well risen and bouncey to the touch .. ( a knife dipped into the bake should come out clean just as if you were checking on a cake). 5) Can be served hot or cold.i