Cheese and lentil wedges
Going through my mum's cookery notes and found this favourite of hers.
| Cheese and lentil wedges | |
|---|---|
 |
| A similar recipe, using a Thermomix | |
| Servings: | Serves 6 |
| Calories per serving: | 171 |
| Ready in: | 50 minutes |
| Prep. time: | 5 minutes |
| Cook time: | 45 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 24th June 2013 |
|
Best recipe reviewMum know best! 5/5 This site would not exist if it were not for her. x |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 225 g (8 oz) red lentils
- 450 ml (3/4 pint) water
- 1 large onion, peeled and sliced
- 25 g (1 oz) butter
- 1 teaspoon dried mixed herbs
- 100g (4 oz) Grated Cheddar cheese
- 1 large egg
- 25 g 91 oz) Breadcrumbs
- sea salt and freshly ground black pepper
garnish
- 2 tomatoes, sliced
Mise en place
- Preheat the oven to 190° C (375° F - gas 5), [fan oven 170° C & reduce cooking time by 10 mins per hour]
Method
- Add the lentils to the water and bring to the boil.
- Cook until all the water has been absorbed.
- Add the butter to a frying pan or a wok and add a good grind of black pepper.
- Saute the onion for 6 minutes in the butter or until softened.
- Mix all of the ingredients together and fill a 23 cm (9") sandwich tin. Press down to compact and top with the sliced tomatoes.
- Bake in the middle of the oven for 30 minutes.
Serving suggestions
Serve, sliced into wedges. This is good hot or cold.
Recipe source
- My mum!
Variations
Use fresh herbs if available.
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