Cheese & Lentil Wedges

Serves 2 Adults and 1 Baby generously


  • 225 g (8 oz) red lentils, rinsed thoroughly in cold water and drained
  • 450 mL (16 oz) of water
  • oil or butter, preferably unsalted, for frying
  • 1 large onion, finely chopped
  • 100 g (3.5 oz) grated cheese
  • 1 tsp dried mixed herbs
  • 1 egg, beaten
  • 25 g (1 oz) fresh bread crumbs
  • freshly ground black pepper, to taste


  1. Put the lentils into a pan with water and bring to a boil. Then cover and simmer for 10-15 minutes until the lentils are soft and all the liquid is absorbed. Check occasionally and skim off any froth.
  2. Meanwhile, heat the oil or butter in a frying pan and add the onion and fry until soft.
  3. Drain the lentils and the onion and put them in a mixing bowl.
  4. Add the other ingredients and mix well.
  5. Press into the prepared tin using the back of a spoon.
  6. Oven bake for 30 minutes. Allow to cool slightly, then cut into wedges. Serve warm or cold.

Submitted by Kathy A.