Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Olive oil |
| 1 large | Onion; finely chopped |
| 1 \N | 250 g pack chestnut mushrooms; roughly chopped |
| 1 tablespoon | Dried mixed herbs |
| 75 grams | Fresh wholemeal breadcrumbs; (3oz) |
| 1 teaspoon | Yeast extract; mixed with a |
| \N \N | ; tablespoon boiling |
| \N \N | ; water |
| 2 \N | 400 g cans cooked green lentils; drained |
| 1 medium | Egg |
| \N \N | Salt and freshly ground black pepper |
Preheat the oven to 190 C, 375 F, Gas Mark 5.
Heat the oil in a frying pan and cook the onions for 3-4 minutes. Add the mushrooms and cook for a further 5 minutes.
In a mixing bowl combine the onions and mushrooms with the remaining ingredients. Spoon this mixture into an ovenproof dish and place in the preheated oven for 25 minutes
Notes Delicious served with olive oil roasted potato wedges and root vegetables, green beans and a vegetable gravy.
Converted by MC_Buster.
NOTES : A hearty vegetarian supper dish that is quick and healthy.
Converted by MM_Buster v2.0l.