Cheese and Lentil Slice
The mixture can also be used to stuff peppers
Ingredients:
- 225g Fairtrade & Organic Red Split Lentils, washed thoroughly
- 450ml cold water
- 1 x vegetable or chicken stock cube (the jelly type if possible)
- 1 large onion, finely chopped
- 1 tablespoon oil
- 1 clove of garlic, crushed
- 25g breadcrumbs
- 1 large egg, beaten
- 100g strong cheese, grated (cheddar, parmesan, blue cheese)
- Seaweed Salt and Rainbow Pepper to taste
Optional:
- 1 large pepper, chopped
- 4 Mushrooms, sliced (add as many or as little as you like)
- Splash of Ukuva Gold Hot Chilli Sauce (about 3 teaspoons for a good kick)
- 3 or 4 teaspoons of Eswatini Pickle of your choice
Method:
- Preheat oven to 190°C (170°C if fan oven), 375°F, Gas Mark 5
- Place the water, lentils, and stock in a large pan and bring to the boil, then simmer (stirring occasionally) until all the water has been absorbed and the lentils are very soft. If they are not very soft, then add some more water and simmer until they are.
- Meanwhile, whilst the lentils are cooking, fry the onion and garlic (if you are adding peppers and / or mushrooms then add them now). Cook in a little oil until soft.
- Stir the lentils until they have a mash like consistency, add in the onion mixture and add salt and pepper to taste. (If using, add in any herbs, spices, Malawi Gold chilli sauce, or Eswatini pickle and stir well).
- Crumble the cheese over the mixture whilst it is still warm then add the beaten egg and stir everything together.
- Pour the mixture into a greased baking tin or cake tin and bake in the pre-heated oven for about 40 minutes or until the top is starting to brown and bubble. Do not over bake as the slice will become dry.
