Preparation:
1. Heat oil in a pan, add onion and fry till soft. Add carrot, celery, lentils, garlic and water and cover. Bring to boil then simmer for 20 minutes or until all water is absorbed. Add 3oz / 75g of the cheese, the parsley and the egg to the lentil mixture and stir thoroughly. Season well and spoon into a 1 1/2pint / 750ml shallow ovenproof dish and smooth the top.
2. Mix breadcrumbs with sesame seeds and the remaining cheese and sprinkle over the top. Bake in pre-heated oven at 180øC/350øF/Gas Mark 4 for 45 minutes until topping is golden brown and crisp. Serve hot with homemade tomato sauce, or alternatively cold with a crisp green salad. |
