Cheese & Lentil Pudding Recipe

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Cheese & Lentil Pudding Ingredients

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A Recipe for
Cheese & Lentil Pudding

Herb Tip
Using Parsley:
Only the leaves of the parsley plant are used to add a mild, fresh taste to most dishes. Both flat-leaf parsley (also called Italian Parsley) and curly-leaf varieties are available and are virtually interchangeable in dishes that call for parsley.

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Cheese & Lentil Pudding

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Cheese & Lentil Pudding Directions

2 Oz Red Split Lentils
5 Fl Oz Water
2 Oz Cheese -- grated
1 sm Onion -- chopped
1 TB Tomato Puree
: Salt And Pepper
1 Egg -- beaten

Pre-heat oven to 190oC/375oF/Gas 5. Cook the lentils in a small
saucepan with the water until they form a stiff paste (approx 10-15
mins). Remove from the heat and add the cheese, onion and tomato
puree. Season. Mix the egg into the mixture, using just enough to
bind the mixture together. Grease a one-person casserole dish and
press the mixture into it. Bake for 30-35 minutes until golden brown
and firm to the touch. Serve with peas and boiled potatoes

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Recipe By : Anja Wolle <A.C.Wolle@SOTON.AC.UK>

From: Date:

Serves: 1

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Cheese & Lentil Pudding Recipe from the Recipes-To-go.com Cheese Recipe Cookbook

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