Post by jojo99 on Jun 1, 2015 18:28:34 GMT
This is a version of a very old SW recipe:
8oz/227g red lentils
450ml water/vegetable stock
1 large onion, chopped finely
Fry light
120g reduced fat cheddar cheese, grated*
1 tsp mixed herbs
1 egg
(beaten)
salt & pepper
Optional: 1 large red chilli, chopped finely; 1 large garlic clove, chopped finely
Cook the lentils in the water until soft, and all the liquid has been absorbed (bring to the boil, then simmer on low heat, stirring frequently). Meanwhile chop the onion, and fry in Fry Light until soft. Combine all the ingredients and press into a baking tin/pyrex dish lined with baking parchment. Bake at 190 deg/Gas 5 for 30 minutes. Serve hot or cold, cut into wedges (I think it is best cold).
This means 1/3 of the whole dish is a HEX A on EE/Green.
8oz/227g red lentils
450ml water/vegetable stock
1 large onion, chopped finely
Fry light
120g reduced fat cheddar cheese, grated*
1 tsp mixed herbs
1 egg
(beaten)
salt & pepper
Optional: 1 large red chilli, chopped finely; 1 large garlic clove, chopped finely
Cook the lentils in the water until soft, and all the liquid has been absorbed (bring to the boil, then simmer on low heat, stirring frequently). Meanwhile chop the onion, and fry in Fry Light until soft. Combine all the ingredients and press into a baking tin/pyrex dish lined with baking parchment. Bake at 190 deg/Gas 5 for 30 minutes. Serve hot or cold, cut into wedges (I think it is best cold).
This means 1/3 of the whole dish is a HEX A on EE/Green.
