Lentil Veggie WedgeGreat hot or cold – good for picnics too!

1 cup red lentils, rinsed in cold water and drained
2 cups water
3/4 cup grated cheddar cheese
1 carrot, peeled and grated
1 tsp Italian seasoning
1 egg, beaten
1/2 cup breadcrumbs
Ground black pepper to taste

Put the lentils and water in a saucepan and bring to the boil. Cover and simmer for 10-15 minutes until lentils are soft. Drain any excess water off. Mix in remaining ingredients.

Grease a round 9 inch pan. Pour mixture in to pan, press in using the back of a spoon and cook at 375F for 30 minutes. Cool slightly and then cut in to wedges. Freezes well.

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