Cheese, Lentil & Cashew Nut Bake
Over a year ago
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Ingredients
- 200g red split lentils
- 100g mature cheddar cheese. grated
- 100g cashew nuts, chopped
- 1 large egg, beaten
- 450ml vegetable stock
Accompaniment
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Description
I was trying to find a way to use storecupboard ingredients up - and found a similar recipe online, which I experimented with. Cheesy and delicious!
Method
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1
Preheat the oven to around 190c/gas 5
Cook the lentils in a large pan with the stock for 15 minutes, keeping an eye on them to make sure they don't stick. They should absorb most of the stock but you may still need to drain them.
Grate the cheese and chop the cashew nuts. In a small dry frying pan toast the cashew nuts lightly for a few seconds until golden.
Drain the lentils if required. Empty them into a large mixing bowl and allow to cool for a minute. Stir in the cheddar cheese and nuts. Add the beaten egg and combine the mixture well.
Line a loaf tin with greased baking parchment and spoon the mixture in, levelling the top.
Cook for 45 minutes in the oven or until golden on top.
Chef's Tips
Tastes delicious served with some sweet chilli sauce, or experiment!
You can vary the recipe and try adding other vegetables. Leeks, mushrooms and red peppers all work well!
A friend made this with a home-made tomato sauce and said it complimented it perfectly!
For meat eaters this could be eaten as an accompaniment, or makes a great alternative to Sunday roast.
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