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.


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