Vegetarian Lentil Roast

Lentil Roast by Paul Winter

Ingedients:

4 Tablespoons of dry lentils

1 Large onion

2 Egg-sized potatoes

2oz Grated cheese

1/2 - 3/4 Pint (500-750ml) Vegtable stock

Salt and pepper

Slice the onion into rings. Peel and slice the potatoes. Place a layer of onion and potatoe into the bottom of a dish and sprinkle a layer of lentils on to it. Repeat this process. Finish with a layer of potatoe. Pour the vegtable stock over the contents of the dish. Bake in the oven on 180C (360F) for about 3/4 of an hour. Sprinkle the cheese on the top and place under the grill until the cheese has melted. Serve and enjoy!

Paul Winter is the editor of The Cook's Cupboard. He also edits TheInfoFile.Com

Article Source: thecookscupboard.co.uk