Lentil, cheese and carrot wedges

4 servings

Ingredients

Quantity Ingredient
8 ounces Red lentils
¾ pint Water
1 ounce Low-fat margarine
1 large Onion; chopped
2 mediums Carrots; grated
4 ounces Grated vegetarian cheese
1 teaspoon Dried mixed herbs
1 Free-range egg
1 ounce Wholemeal breadcrumbs
Salt and black pepper to taste

Directions

1. Preheat oven to 190øC/375øF/gas mark 5.

2. Cook the lentils in the water until soft and all the water has been absorbed.

3. Melt the margarine and fry the onion until transparent. Add the carrots and all the other ingredients and cook for another 10 minutes.

4. Press into a greased 9" sandwich tin. Bake in the oven for 30 minutes.

Serve either hot or cold cut into wedges.

Converted by MC_Buster.

NOTES : Equally delicious hot or cold. Good For picnics. For a buffet double the quantities and make 2 x 9" cakes.

Converted by MM_Buster v2.0l.

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