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