Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 large | Onion |
| 2 tablespoons | Olive Oil |
| 6 ounces | Lentils, Cooked |
| ¼ pint | Canned Chopped Tomatoes or tomato juice |
| \N dash | Tabasco Sauce |
| 1 large | Clove of Garlic Crushed |
| \N \N | Salt and Pepper |
| ½ \N | Red Pepper, Deseeded, sliced |
| ½ \N | Green Pepper, Deseeded, Sliced |
| 6 ounces | Button Mushrooms, Halved |
| 7 fluid ounce | Cheese Sauce |
| 1 tablespoon | Grated Cheese |
| 1 tablespoon | Dry Breadcrumbs |
Fry the onion briefly in the oil until transluscent.
Add the lentils, stock, tomato juice or canned tomatoes, tabasco, garlic and seasoning. Bring to the boil and simmer for 10 minutes.
Set oven to 190C, 375F, Gas 5
Stir the peppers and mushrooms into the lentil mixture. Spoon into an ovenproof dish.
Top with the sauce, cheese and breadcrumbs. Bake for 30 minutes until golden.