Recipe: Crusty Red Lentil Bake
By Matt Rose
- A bunch of cheese, grated
- A bunch of breadcrumbs – 2 slices worth, maybe
- 1 regular tin of diced tomatoes
- 1 small tin of sweet corn
- 150 – 200g of red lentils – red – definitely not green
- 1 onion, preferably red
- 2 bell peppers, preferably different colours
- 1 stock cube, vegetable if you swing that way
- Worcestershire sauce – CRUCIAL
- Couple of cloves of garlic
NECESSARY COOKING TOOLS:
- Chop up the peppers and onion and lightly fry them in the saucepan. When they’re about half cooked, throw in the tin of tomatoes. Then fill the tin with water most of the way and throw that in, too.
- Now add the sweet corn, the garlic (finely chopped), the stock cube, the lentils, about 2 cm of the bottle of Worcestershire sauce, maybe some ground pepper and a light dusting of chili powder if you’re so inclined.
- Simmer until the lentils have gone soft. It should take about 30 minutes. Stir occasionally to stop them from welding to the bottom of the pan. Add another cm or so of Worcestershire sauce because, let’s face it, food can’t taste too British.
- When the lentils have softened up, transfer everything into the baking dish. Then make a covering over the top with a mixture of breadcrumbs and cheese. Or alternate layers. Whatever.
- Now stick it in the oven for about 20 minutes, until the crust has gone all golden and delicious.
This will make a bake that will be quite large. Fortunately, it tastes even better after a night in the fridge, so leftovers are to be encouraged.
Also, as the crust is probably the tastiest part of this dinner, I have been known to increase the crust to filling ratio by only putting half a saucepan’s worth of filling in the baking dish, and then putting the other half in the oven with a new crust while eating the first half.