Sunflower crumble

Yield: 4 servings

Measure Ingredient
2 tablespoons Vegetable oil
2 \N Cloves garlic; peeled and crushed
2 \N Onions; peeled and chopped
2 \N Carrots; peeled and diced
2 \N Sticks celery; sliced
1 \N Courgette; diced
1 pint Vegetable stock
6 ounces Red lentils; rinsed (check for
\N \N ; small stones)
1 tablespoon Yeast extract
1 tablespoon Fresh parsley; chopped (or 1
\N \N ; 1/2tbsp if dried)
1 tablespoon Salt and black pepper
3 ounces Breadcrumbs
2 ounces Plain flour
2 tablespoons Sunflower seeds
2 tablespoons Chopped nuts
3 ounces Vegetable margarine


1. Heat the oil in a large heavy saucepan. Gently fry the onion, garlic and remaining vegetables for 2 minutes.

2. Stir in the washed lentils, vegetable stock and yeast extract. (If using dried herbs, they need to be added at this stage).

3. Simmer the ingredients for 40-45 minutes, stirring occasionally, until most of the liquid has been absorbed, and the lentils are cooked.

4. Add the fresh herbs, if using, and season with salt and pepper to taste.

5. Place the vegetable mixture into a greased oven-proof dish.

6. Melt the margarine in a saucepan or in a bowl in the microwave. Stir in the remaining crumble ingredients and mix well. Sprinkle over the vegetable mixture and bake for 20-25 minutes.

Serve with a mixed salad, new or jacket potatoes. This dish tastes just as good cold, the day after!

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