Tinned Cheesy Lentil Bake
Directions
- 1Finely slice one red onion and finely chop two garlic cloves.
- 2Finely slice one red onion and finely chop two garlic cloves.
- 3Finely slice one red onion and finely chop two garlic cloves.
- 4Heat a drizzle of oil in a non-stick frying pan. Add the onion and fry for 5 minutes on a medium heat until soft.
- 5Heat a drizzle of oil in a non-stick frying pan. Add the onion and fry for 5 minutes on a medium heat until soft.
- 6Heat a drizzle of oil in a non-stick frying pan. Add the onion and fry for 5 minutes on a medium heat until soft.
- 7Stir in the chopped garlic for the final minute.
- 8Stir in the chopped garlic for the final minute.
- 9Stir in the chopped garlic for the final minute.
- 10Grate one medium carrot.
- 11Grate one medium carrot.
- 12Grate one medium carrot.
- 13Tip the onion and garlic into a mixing bowl with the drained lentils, mixed herbs, grated carrot, breadcrumbs, 200ml stock and cheese.
- 14Tip the onion and garlic into a mixing bowl with the drained lentils, mixed herbs, grated carrot, breadcrumbs, 200ml stock and cheese.
- 15Tip the onion and garlic into a mixing bowl with the drained lentils, mixed herbs, grated carrot, breadcrumbs, 200ml stock and cheese.
- 16Season generously with salt and pepper.
- 17Season generously with salt and pepper.
- 18Season generously with salt and pepper.
- 19Work the breadcrumbs and stock into the other ingredients with a wooden spoon until all the ingredients have combined and you have a dry sticky consistency.
- 20Work the breadcrumbs and stock into the other ingredients with a wooden spoon until all the ingredients have combined and you have a dry sticky consistency.
- 21Work the breadcrumbs and stock into the other ingredients with a wooden spoon until all the ingredients have combined and you have a dry sticky consistency.
- 22Tip the mixture into a lined 23cm baking dish.
- 23Tip the mixture into a lined 23cm baking dish.
- 24Tip the mixture into a lined 23cm baking dish.
- 25Press the filling down firmly with the back of a spoon, ensure it's packed down, level and pushed into all the edges.
- 26Press the filling down firmly with the back of a spoon, ensure it's packed down, level and pushed into all the edges.
- 27Press the filling down firmly with the back of a spoon, ensure it's packed down, level and pushed into all the edges.
- 28Sprinkle grated cheese over the top.
- 29Sprinkle grated cheese over the top.
- 30Sprinkle grated cheese over the top.
- 31Bake in the oven at 190C fan for 35-40 minutes or until the cheese has turned golden brown and starting to crisp.
- 32Bake in the oven at 190C fan for 35-40 minutes or until the cheese has turned golden brown and starting to crisp.
- 33Bake in the oven at 190C fan for 35-40 minutes or until the cheese has turned golden brown and starting to crisp.
- 34Leave the bake to cool and firm up for around 15 minutes.
- 35Leave the bake to cool and firm up for around 15 minutes.
- 36Leave the bake to cool and firm up for around 15 minutes.
- 37Lift it out by the edges of the baking paper and cutting it into slices.
- 38Lift it out by the edges of the baking paper and cutting it into slices.
- 39Lift it out by the edges of the baking paper and cutting it into slices.
Ingredients
- 1 red onion
- 1 red onion
- 1 red onion
- 2 garlic cloves
- 2 garlic cloves
- 2 garlic cloves
- 800 g green or brown lentils
- 800 g green or brown lentils
- 800 g green or brown lentils
- 2 tbsp dried mixed herbs
- 2 tbsp dried mixed herbs
- 2 tbsp dried mixed herbs
- 1 carrot
- 1 carrot
- 1 carrot
- 120 g fresh white breadcrumbs
- 120 g fresh white breadcrumbs
- 120 g fresh white breadcrumbs
- 200 ml vegetable stock
- 200 ml vegetable stock
- 200 ml vegetable stock
- 100 g grated cheddar cheese
- 100 g grated cheddar cheese
- 100 g grated cheddar cheese
Equipment
non-stick frying panmixing bowlgrater23cm baking dishwooden spoon