Celebrity Recipes for NVW '95
from
Joanna Lumley
Serves 4
1tbsp / 15ml oil
1 onion, chopped
1 carrot, chopped
1 celery stick chopped
6oz / 150g red lentils
1 clove garlic crushed
¼pt
/ 420ml water
4oz / l00g grated vegetarian cheese
2tbsp chopped parsley
1 free-range egg, beaten
salt and pepper
2tbsp wholemeal breadcrumbs
2tsp sesame seeds
1.
Heat oil in a pan, add onion and fry till soft. Add carrot, celery,
lentils, garlic and water and cover. Bring to boil then simmer for
20 minutes or until all water is absorbed. Add 3oz / 75g of the cheese,
the parsley and the egg to the lentil mixture and
stir thoroughly. Season well and spoon into a 1½pint / 750ml shallow ovenproof
dish and smooth
the top. 2.
Mix breadcrumbs with sesame seeds and the remaining cheese and sprinkle over
the top. Bake in pre-heated oven at 180°C/350°F/Gas Mark 4 for
45 minutes until topping is golden brown and crisp.
Serve hot with homemade tomato sauce, or alternatively cold with a crisp
green salad.
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