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Print this Recipe    Lentil Gratin

Cheese and Lentil Gratin

1 tablespoon oil
1 onion, chopped
1 carrot, chopped
1 celery stick chopped
6 ounces red lentils
1 clove garlic crushed
1/4 pint water
4 ounces grated vegetarian cheese
2 tablespoons chopped parsley
1 free-range egg, beaten
salt and pepper
2 tablespoons wholemeal bread crumbs
2 teaspoons sesame seeds

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 1 1/2 pint / 750ml shallow ovenproof
dish and smooth the top.

Mix bread crumbs with sesame seeds and the remaining cheese and
sprinkle over the top. Bake in preheated oven at 180xC/350xF/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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