Cheese 'n' Lentil Bake

Cheese 'n' Lentil Bake

Serves 3-4  [1 SW healthy A or B choice (cheese) based on serving 4]

8oz split red lentils

15 fluid oz. boiling water with 1 teaspoon Marmite melted in

1 onion diced

Frylight

4 oz grated cheddar cheese

salt and pepper

Pre heat oven Gas 5.

Cook lentils in Marmite stock until tender (15-20 mins.) adding more water if needed.

You should end up with a thick puree.

Meanwhile, cook the onion in Frylight until soft and beginning to colour.

When the lentils are cooked, drain and mash with the grated cheese and onion.

Season.

Place in a Frylighted loaf tin.

Cook in the oven for 50-60 mins.

Allow to cool in tin for 5-10 mins. then serve

Variations:

- add 1 large grated courgette to the lentil mixture before baking

- add 1 tbsp. of very low fat fromage frais, a squeeze of lemon juice and 1 tbsp. of chopped fresh parsley before baking

- instead of cooking in a loaf tin, use a lasagne dish and top bake with slices of tomato and more grated cheese (remember to count it!). Bake for 40-50 mins.