Lentil Recipe #2
Lentil Bake |
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Lentil bake doesn't have to be dull!
In fact, if made well, it's absolutely delicious. And it's a great way of using up any spare veg box items - or even some from the fruit bag.
See the variations for ideas of how to use up spare carrots, mushrooms or even apples in this dish. |
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Ingredients |
Serves 4
200g red lentils
1 large onion, peeled and finely chopped
2 cloves of garlic, peeled and crushed
Juice and rind of 1 lemon (optional)
15ml olive or sunflower oil
1 litre water
1
vegetable stock cube (optional)
1 tablespoon fresh herbs, chopped (e.g. parsley, thyme leaves, marjoram, oregano)
100g grated Cheddar
Handful of pine nuts or sesame seeds (topping - optional)
Salt & pepper to taste |
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Method |
- Gently heat the oil in a large pan.
- Add the onions and garlic and stir to coat with the oil. Cover and saute for 5 minutes, until starting to soften.
- Add the lentils and stir to coat with the oil. Cook for 2 minutes.
- Add 1/4 of the water. It will spit and hiss a bit, because the pan is hot. Stir well and simmer gently until most of the water has boiled off. Add the lemon juice & rind.
- Then add another 1/4 of the water. Stir well and simmer again.
- If using, mix the stock cube with the rest of the water. Adding it earlier seems to make the lentils take longer to cook.
- Keep using the water this way, adding a little more if needed, until the lentils are soft and mushy. This takes 20-30 minutes. Taste & season with salt and pepper.
- Mix 2/3 of the cheese in with the lentils. This helps keep the bake moist.
- Put the lentil mixture into an oven-proof dish and top with the cheese and pine nuts. Bake at 200 degrees C for about 30 minutes, or until the top is bubbling and lightly browned.
Delicious served with a jacket potato, or green salad, or garlic runner beans. Or even apple sauce!
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Time From Cupboard-To-Table |
About 1 1/4 hours, including 30 minutes in the oven.
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Notes & Variations |
Also works well with yellow split peas.
Got spare mushrooms? Slice them and fry in a little oil and garlic. Put them in the bottom of the oven-proof dish, before adding the lentil mixutre.
Got spare carrots? Wash them and grate them into the onion mixture, a couple of minutes before adding the lentils.
Got spare apples? Wash, peel and grate an apple into the bake just before putting it in the oven-proof dish.
For a spicier version, add 1/2 teaspoon each of ground coriander seed and cumin seed shortly before adding the lentils. You can even add a little chilli... |
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