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Christian Vegetarian Association Presents:
Take Heart!

Cheesy Potato and Lentil Bake


2oz / 50g red lentils

4floz / 115ml water

1 small onion, chopped

1tbsp vegetable margarine

2oz / 50g mushrooms, sliced

1½tbsp wholegrain flour

1tbsp tomato purée

¼pint / 140ml soy milk

½tsp basil

black pepper

½lb / 225g potatoes, cooked and sliced

2oz / 50g vegetarian cheddar   


1. Cook the lentils in the water until they are tender and the water absorbed.

2. Fry the onions in the margarine in a pan for a few minutes.

3. Add the mushrooms and sauté for a further few minutes.

4. Add the flour and tomato purée and stir well. Slowly add the milk, stirring constantly to avoid lumps. When it is boiling and thickened stir in the basil and pepper.

5. Stir the lentils into the sauce.

6. Pour the sauce into an ovenproof dish, cover with the potatoes then the cheese and cook at 400°C/200°C/gas mark 6 for 20 minutes.

Your question and comments are welcome

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