Lentil, cheese and carrot wedges
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Red lentils |
| ¾ | pint | Water |
| 1 | ounce | Low-fat margarine |
| 1 | large | Onion; chopped |
| 2 | mediums | Carrots; grated |
| 4 | ounces | Grated vegetarian cheese |
| 1 | teaspoon | Dried mixed herbs |
| 1 | Free-range egg | |
| 1 | ounce | Wholemeal breadcrumbs |
| Salt and black pepper to taste | ||
Directions
1. Preheat oven to 190øC/375øF/gas mark 5.
2. Cook the lentils in the water until soft and all the water has been absorbed.
3. Melt the margarine and fry the onion until transparent. Add the carrots and all the other ingredients and cook for another 10 minutes.
4. Press into a greased 9" sandwich tin. Bake in the oven for 30 minutes.
Serve either hot or cold cut into wedges.
Converted by MC_Buster.
NOTES : Equally delicious hot or cold. Good For picnics. For a buffet double the quantities and make 2 x 9" cakes.
Converted by MM_Buster v2.0l.