Beth’s Blog Meat free Monday!

In my house, we have decided to give ‘meat free Monday’ a go. It came from deciding to get all our fruit and veg through a veg box scheme. So far we’ve really enjoyed Abel&Cole. You can see the boxes they offer here- http://www.abelandcole.co.uk/boxes .They do a great ‘keen cooks’ box which comes every week with a new interesting ingredient to try in your meals. last week it was a chunk of ginger, and good bunch of organic rhubarb came in the box too, so we enjoyed a few good puds last week.

However all of the ingredients I used in this recipe came from Dip’s shop on Saint Johns Street in Wirksworth, I love that shop, you can get everything you need there. They have a fantastic wholefoods section and they sell local milk, cheese and butter too.

Meat free Monday means I get to dig out my favorite cook book. My mum and dad brought me up on recipes from this book. I now use it all the time when cooking for my family. Its the Cranks recipe book of vegetarian classics.I love it. So I thought I’d share a recipe with you.

 

 

 

 

 

 

 

 

 

 

This is the Lentil and cheese wedges recipe from the book. It serves six people. 

You will need:DSC_1057

Red lentils 8 oz (225g)
Water 3/4 pt (450ml)
1 Large onion
Butter or margarine 1 oz (25g)
Cheddar cheese, grated 4 oz (100g)
Mixed herbs 1 tsp (5ml)
1 free range egg
Wholemeal breadcrumbs 1 oz (25g)
Salt and pepper to taste
(I also add a clove of garlic. but this is optional!)

I also top with tomato slices.

 

Preheat oven to 190 degrees/ 375 degrees Fahrenheit/ gas mark 5. Grease loaf tin. In the book it says a 9″ (23 cm) loaf tin.

Pour the lentils and the water into a saucepan and cook until soft and all the liquid has been absorbed. Melt the butter in a frying pan, chop the onion, and add (and garlic if you wish) to the butter and cook until transparent.

Grate the cheese, then add to the lentils along with the breadcrumbs and onion (garlic). Add the egg and herbs and stir until all the mixture is combined.

Add the mix to the greased loaf tin and cook in the oven for 30 minutes.

DSC_1068

I love it hot with salad, or rice….I LOVE it with gravy. But you can also eat it cold. Really good in a lunch box as an alternative to a sandwich!

 

 

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