Monday, 20 June 2011

LENTIL & CHEESE WEDGES


8OZ/227G RED LENTILS
3/4 PINT/450ML WATER
1 LARGE ONION
FRY LIGHT
4OZ STRONG CHEDDAR CHEESE, GRATED
SMALL CARROT GRATED (OPTIONAL)
1 TSP MIXED HERBS
1 OR 2 EGGS
SALT & PEPPER TO TASTE.

COOK THE LENTILS IN THE WATER UNTIL SOFT, AND ALL THE LIQUID HAS BEEN ABSORBED. CHOP THE ONION, AND FRY IN FRY LIGHT UNTIL SOFT. COMBINE ALL THE INGREDIENTS AND PRESS INTO A 9" SANDWICH TIN LINED WITH BAKING PARCHMENT. BAKE AT 190OC/GAS 5/375OF FOR 30 MINUTES. SERVE HOT OR COLD. CUT INTO 8 WEDGES. 2 HUGE WEDGES WOULD BE USING YOUR HEA. VERY SAVOURY,SCRUMMY AND VERY FILLING!!!!

3 comments:

  1. I'm going to try this, love lentils!

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  2. Hi could you tell me how many syns is in it please? Also would bacon be ok to add? Thanks ☺️

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    Replies
    1. 30 gms (about 1 oz)extra mature Cheddar is 6 syns and can be used as a HEa. So the whole recipe would be 24 syns and the number of syns per portion would depend on how you divided it up! As the recipe says, if you divide it into 8 that would either be your HEa for the day or 6 syns per portion.

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