Ingredients

Serves 4 - 6

• 200g red lentils
• 1 medium onion, peeled and sliced finely
• 1 tablespoon olive oil or sunflower oil
• 150g mature Cheddar cheese, grated
• vegetable stock cube
• ABOUT 2 pints of water
• Tablespoon fresh parsley, chopped
• 200g mushrooms, wiped
• 2 cloves garlic, peeled and crushed
• 150g (approx) mozzarella cheese, sliced
• Handful sesame seeds

Method

1. Heat the olive oil and add the onions. Saut? for 5 minutes, until starting to soften.
   
   
2. Add the lentils and 1 pint of water. Simmer gently, until all the water has been absorbed. Stir regularly to make sure the lentils don't burn to the bottom of the pan.
   
   
3. Add another ? pint of water with the ? stock cube. Stir well and continue to simmer, until the water has been absorbed.
   
   
4. Keep doing this until the lentils are soft and have changed from red to an orange-yellow colour. The amount of water you need depends on the heat and size of pan, so you may need slightly more or less than the quantity suggested.
   
   
5. Add the Cheddar cheese and chopped parsley. Mix well.
   
   
6. Meanwhile, finely slice the mushrooms and dry fry them in a covered pan with the garlic. They should cook in their own juices. Cook until the mushrooms are softened.
   
   
7. Grease a 2 pint oven-proof dish and put half the lentil mixture in the bottom. Then put the mushrooms on top. Finish with the final layer of lentil mixture.
   
   
8. Top with mozzarella and sprinkle with sesame seeds. Bake for 30 minutes until golden brown.

Time From Cupboard-To-Table

Notes & Variations on Mushroom And Lentil Bake

Experiment with your favourite herbs and spices for this dish.

Veg Box Recipes Newsletter