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Cheesy lentil wedges - from aitches site

(10 Posts)
melfi Tue 03-Jul-07 13:13:22

Has anyone made these??

I am making them just now and they have been in for about 30min as instructed by the recipe, but they still seem quite wet inside.

Is that right?? I am absolutely crap at baking so its probably my fault lol!

Twyla Tue 03-Jul-07 21:10:14

I make these all the time & I think it may be the same recipe from an old Cranks cookbook that I have, if not I'll be of no help.
The trick is not to cook the lentils in too much water to begin with and keep stiring them so they don't catch on the bottom of the pan. When lentils have cooked they form a stiff paste & are not too sloppy before you add the other ingredients.
30 mins is fine in the oven. when you take them out leave them to stand for 10 mins, as this makes them easier to cut up.

perpetuaphoenixfire Tue 03-Jul-07 21:11:15

they sound lovely, can i have a link please?

Twyla Tue 03-Jul-07 21:35:13

Not sure about the recipe from the site, but I can give you the one from my Cranks book.

Red Lentils 8oz (225g)
Water 3/4 pt (450ml)
Large Onion 1
Butter or Marg 1oz (25g)
Cheddar Cheese, Grated 4oz (100g)
Mixed Herbs 1tsp (5ml)
Egg 1
Wholemeal Breadcrumbs 1oz (25g)
Salt & pepper optional

Cook lentils in water until soft. I use less water than amount stated & keep adding if needed.
Chop onion & fry in butter until transparent.
Combine all the ingredients together & press into a 9" sandwich tin. I cut a round piece of greaseproof paper to line the bottom.

Bake in the oven at 190oc for 30 mins

perpetuaphoenixfire Tue 03-Jul-07 21:37:01


Tentiebug Tue 03-Jul-07 21:39:01

Do they need to be red lentils?

Tentiebug Tue 03-Jul-07 21:43:46

<<goes off to check lentil packet>>

Twyla Tue 03-Jul-07 21:46:16

Yes, I think so because they are the ones that will absorb the water & go mushy, although never tried with any other types.

giddy1 Tue 03-Jul-07 21:55:14

Message deleted

Twyla Tue 03-Jul-07 22:01:35

That sounds good. I'll definately try grated carrot in the mix next time.

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