Page 172 - CMC Recipe Book

Method
Wash the lentils well and cook in boiling water for approximately 15 minutes.
Dice all the vegetables in to a 2 inch cube and place onto a suitable oven tray. Drizzle with a little oil, season well with salt and pepper and bake for around 15 minutes or until the vegetables are tender.
Take 75g of flour and 75g of margarine and combine them in a saucepan to form a roux.
Add the milk slowly until you have a thick and creamy sauce.
Add the chopped parsley and roasted vegetables to the sauce along with the lentils and allow to cool slightly before placing the mixture into an ovenproof dish.
With the remaining flour and margarine, rub together with your finger tips to form a breadcrumb like texture. Add the mixed herbs and the grated cheddar.
Sprinkle the mix over the creamy vegetables and bake in a hot oven Gas 6/180°C for around 15 minutes or until the top is golden and a core temperature of 75°C is reached
TIP: this recipe can be adapted to use whatever vegetables you have. Great served with mashed potato or with a side salad.