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!!!!
Posted by at

4 comments:

  1. Unknown11 October 2014 at 06:25

    I'm going to try this, love lentils!

    ReplyDelete
  2. ~Jo~17 December 2016 at 10:06

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

    ReplyDelete
    Replies
    1. persy29 January 2017 at 03:11

      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.

      Delete
  3. Unknown28 October 2018 at 04:57

    Love this !

    ReplyDelete

Subscribe to: Post Comments (Atom)