Bernie & Mike Bell

Ingredients

• 3 oz. lentils                                                                     
• ½ pint of cider                                                               
• A bayleaf                                                                        
• Olive oil                                                                                         
• 2 cloves of garlic, chopped                                        
• 1 small carrot, grated
• ½  a green pepper, chopped
• 1 small eating apple, grated
• 2 oz. mushrooms, chopped
• 2 fl.oz. cider
• 2 fl.oz water
• 1 stock cube
• 1 tblsp. tom. purée
• 4 slices of lasagne ( or pasta shapes are fine)

Cheese sauce made with:-

• 1oz flour                                                                         
• ½ pint of milk                                                                 
• 1 tsp. of whole grain mustard  
• salt & pepper
• 3 oz cheese
• 1 oz butter (or marge)

Heat oven to 200°C.  Wash and pick over the lentils then cook gently, covered, with the bayleaf in the ½  pint of cider until they are tender.  Add a bit of water if the liquid isn’t enough.

Meanwhile, gently sauté the vegetables in olive oil for about 5 minutes.  Make up a mixture of the 2 fl.oz. of cider, water, stock cube  and purée and add this to the vegetables then simmer, covered, until the veg is cooked.  Add the lentils, season to taste and mix well.

Pour into a grease ovenproof dish, top with slices  of pre-cooked lasagne  ( if using pasta shapes add these now – also need to be pre-cooked ), then top with cheese sauce and bake in the oven for 25-30 minutes or until golden.

It’s nice with a green veg – such as broccoli or green beans.