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Cheese and Lentil Wedges

  • 225g red lentils (washed and rinsed)
  • 450 ml water
  • 1 lge onion
  • 25g butter
  • 100g grated cheddar cheese
  • 1 tspn mixed herbs
  • 1 egg
  • 25g breadcrumbs
  • salt & pepper to taste

Cook lentils in the water until soft and all liquid absorbed. Chop onion, melt butter in saucepan and fry onion until transparent. Combine all ingredients together and press into an oiled 23cm sandwich tin. Bake in 190degC oven for 30 minutes. Serve hot or cold, in wedges.


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