Lentil Roast

Lentil Roast

No Count recipe

Serves 4

This creamy tomato lentil roast with a crunchy topping can be eaten cold with salad.

350g red lentils

1 bay leaf

2-3 sprigs parsley

1 sprig fresh thyme

2 large onions, chopped

1-2 garlic clives, crushed

1 tsp ground cumin

2-3 celery sticks, sliced

1 veg stock cube

1 dessert apple

½ green pepper, diced

½ red pepper, diced

1 x 400g tin chopped tomatoes

75g Quark or low fat natural yogurt

salt & pepper

Preheat oven to Gas 4/350ºF/180ºC

Wash lentils well, then drain and place in a large pan.  Cover with water.  Tie bay leaf, parsley & thyme together with string and add to the pan.  Bring to the boil.

Add onions, garlic, cumin and celery to the pan with the stock cube and simmer until the lentils and veg are tender and the liquid has almost evaporated.

Meanwhile, peel and chop the apple.

When the lentils are tender, remove the bunch of herbs and continue cooking until the mixture is quite dry, stirring all the time.

Stir in the diced apple, peppers, tomatoes and quark.  Mix well and season to taste.

Pile into an ovenproof dish and bake for about 1 hour until the top is springy like a sponge.