THE RECIPE LIBRARY

Vegetable and Lentil Bake

Appetizing and easy main dish to make in late summer when the home grown vegetables are in season.
 
Serves 2)
 
Ingredients
 
1 tablespoon of olive oil
1 onion, chopped
2 cloves of garlic, crushed
2 sticks of celery, chopped
1 green pepper, sliced
1 large or 2 small courgettes, thinly sliced
50g red lentils
Pepper
250g/ 8oz ripe tomatoes, skinned and roughly chopped or 400g tin of chopped tomatoes
1/2pt vegetable stock
 
Topping
 
2-3 slices of wholemeal or granary bread
50g grated cheese
1 tablespoon of sunflower seeds

Method

1. Prepare the vegetables.
 
2. Heat the oil in a large saucepan and fry the onion and garlic for 2 minutes.
 
3. Add the celery, pepper, courgettes, red lentils, tomatoes and vegetable stock. Stir.
 
4. Bring to the boil and season with pepper. Cover the saucepan and reduce the heat to simmering for 25mins. Stir occasionally.
 
5. Turn on the oven 180C, 350F or gas 5.
 
6. Meanwhile, make the topping by mixing the breadcrumbs, grated cheese and sunflower seeds together.
 
7. When the vegetables are softened, remove from the cooker and pour into an ovenproof dish.
 
8. Sprinkle the topping mixture on top. Place in the pre-heated oven and cook for 15mins or until the topping is golden brown.
 
9. Serve hot on its own or with vegetables such as broccoli or cauliflower.