Healthy Recipes Blog

I cook this quite regularly as it’s great served hot or cold and makes a good light supper or lunch.

Lentil & Cheese Wedges - serves 6

225g (8oz) red lentils
450ml (0.75 pint) water
1 tbsp oil
100g (4oz) grated cheese (fat-reduced cheese is a good choice)
1 tsp mixed herbs
1 egg
25g (1 oz) wholemeal breadcrumbs
Salt & pepper to taste

Cooks the lentils in the water until soft and all the liquid has been absorbed. Chop onion and fry in oil until soft. Combine all ingredients together and press into a greased sandwich tin (23cm/9″). Bake in pre-heated oven 190°C (375°F, Gas Mark 5) for 30 minutes.

Cut in wedges and serve hot or cold with a green salad and crusty bread.