Nut & Lentil Ramekins

Nut & Lentil Ramekins

A Sarah Brown Recipe

Serves 2

Points 4½ per serving

Core 3 pt per serving

50g red lentils (dry weight)

150ml water

50g mixed nuts

1 small onion

1 tbsp tomato ketchup

1 tbsp wholegrain mustard

3 drops Tabasco

1 small egg, whisked

salt & pepper

Cook lentils in the water until soft.  Approx 20 mins.  Beat well to make a stiff puree.

In a food processor, blend the nuts to a fine powder then add the lentils, onion, ketchup and mustard.  Blend well.

Add the egg and mix well.  Season.

Divide between 2 large greased ramekin dishes and abke at Gas 4/350ºF/180ºC for 30 mins.

Can be eaten hot straight from the dish or left to cool, turned out and served with salad.