Lentil and Cheese Wedges
Posted 6th May 2010
By Christina Thomas
Holyhead
Cook lentils in water until soft and all the liquid has been absorbed.
Dice the onion and shallow fry until soft.
Combine all ingredients (cheese, water, onions, herbs egg and salt etc) and mix well.
Line a 9" sandwich tin with parchment paper and fill with mixture.
Bake at 190deg C/gas mark 5 for 30 minutes, serve hot or cold and cut into wedges.
Cheese and tomato can also be put on top of the mixture befor eputting into the oven for added decoration.
- 8oz/227g red lentils
- 4oz/113g Strong cheese grated
- 3/4pint/450mlwater
- 1 large onion
- 1 tsp mixed herbs
- 1 egg beaten
- salt, pepper and chilli flakes.