This could equally be called Cheese & Lentil Slices, factually accurate but a little too refined for this cookbook. So Veggie Wedgie it is, great for packed lunches, picnics and, er, Vegetarians.
400g cooked lentils
1 large red onion
1 oz butter
5 oz extra strong cheese, grated
2 tsp dried mixed herbts
1 oz granary breadcrumbs
salt & pepper
This is a highly technical recipe, but you can handle it. Bung butter in saucepan over low heat, add onions and saute till the onion is clear. Take all the other ingredients and tip them into the saucepan. Mix it about.
Put a circle of baking paper in the bottom of a lightly oiled 9″ baking tray, dump the lentil mixture in and smooth it out a bit in a rustic sort of way. Put it in the Aga roasting oven with cold shelf, or conventional oven at 190C for 30 minutes, and put your feet up (optional). Pour a glass of something nice (also optional).
Either serve immediately, perhaps with some lovely new potatoes and watercress. Or let it cool and slice it up for your packed lunch. You can, of course, also do both if you don’t scoff the lot whilst it’s warm.
For another popular Lentil recipe, try the easy, cosy flavours of Tarka Daal.