Ingredients
2oz / 50g red lentils
4floz / 115ml water
1 small onion, chopped
1tbsp vegetable margarine
2oz / 50g mushrooms, sliced
1½tbsp
wholemeal flour
1tbsp
tomato purée
¼pint
/ 140ml soya milk
½tsp
basil
black pepper
½lb
/ 225g potatoes, cooked and sliced
2oz / 50g vegetarian cheddar
Method
1. Cook the lentils in the water until they are tender and the water
absorbed.
2. Fry the onions in the margarine in a pan for a few minutes.
3. Add the mushrooms and
sauté for a further few minutes.
4. Add the flour and tomato
purée and stir well.
Slowly add the milk, stirring constantly to avoid lumps.
When it is boiling and thickened stir in the basil and pepper.
5. Stir the lentils into the sauce.
6. Pour the sauce into an
ovenproof dish, cover with the potatoes then the cheese and cook at
400°C/200°C/gas mark 6 for 20 minutes.
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