Serves 4
Directions
- 1Heat a drizzle of oil in a large, non-stick pan.
- 2Add the onion to the pan and fry for 5 minutes until soft.
- 3Stir in the garlic for the final minute.
- 4Stir the drained lentils, sun-dried tomatoes, double cream and stock into the onions.
- 5Bring to the boil and simmer for 10 minutes, stirring regularly until the sauce has thickened.
- 6Stir in the oregano, black pepper, chopped parsley and grated cheese.
- 7Season with salt.
- 8Gently bring to the boil, stirring until the cheese has melted.
- 9Serve with mashed potato or rice.
Ingredients
- 1 x 400g (14oz) tins green lentils, drained
- 1 onion, finely sliced
- 3 cloves garlic, finely chopped
- 300 ml (10fl.oz) double cream
- 250 ml (9fl.oz) Vegetable stock
- 1 tsp oregano
- 10 sundried tomatoes, finely chopped
- 1 handful fresh parsley, finely chopped
- 50 g Italian Style hard cheese, finely grated (vegetarian parmesan)
- 70 g finely grated cheddar
- 0.5 tsp ground black pepper
- Salt
- 1 drizzle oil
- 1 splash milk
Equipment
large, non-stick pan
Tips
- If the sauce begins to dry a little, add a splash of milk.
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