Best British Food - Veggie Bake

Veggie Bake

Ingredients

375g split red lentils
2 tblsp tomato puree
1 medium onion, finely chopped
125g mushrooms, finely chopped
1 clove of garlic
2 tblsp vegetable oil
2 tblsp dry sherry
2 tsp garam masala
2 tsp curry powder
125g mature vegetarian cheddar cheese, grated
125g fresh breadcrumbs
salt & pepper

Preheat the oven to 180°C or Gas Mark 4. Butter a 2lb loaf tin.

Put the lentils in a saucepan and cover with cold water. Bring to the boil and simmer for 20 minutes, skimming off the froth, until the lentils are fluffy and the water has evaporated.

Fry the onion, mushrooms and garlic in the oil until browned.

Add the sherry and stir until evaporated, then stir in the rest of the ingredients.

Add to the lentils and mix thoroughly, season to taste.

Add the mixture to the loaf tin and bake for 40 minutes.

Remove from the oven and leave to rest for 5 minutes before slicing.

Serve hot with potatoes and vegetables or cold with pickles and crusty bread.

Home New recipes Select a recipe Select an ingredient Links Photos Submit a recipe

	Preheat the oven to 180°C or Gas Mark 4. Butter a 2lb loaf tin.
	Put the lentils in a saucepan and cover with cold water. Bring to the boil and simmer for 20 minutes, skimming off the froth, until the lentils are fluffy and the water has evaporated.
	Fry the onion, mushrooms and garlic in the oil until browned.
	Add the sherry and stir until evaporated, then stir in the rest of the ingredients.
	Add to the lentils and mix thoroughly, season to taste.
	Add the mixture to the loaf tin and bake for 40 minutes.
	Remove from the oven and leave to rest for 5 minutes before slicing.
	Serve hot with potatoes and vegetables or cold with pickles and crusty bread.