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Red Lentil and Tomato Quiche

ingredients

shortcrust pastry made with 1 cup (110 g) wholemeal (whole grain) flour
225 g (1/2 lb) 1 1/4 cups split red lentils
1 large onion
1 clove garlic
3 tbsp (60 ml) oil
575 ml (1 pt) 2 1/2 cups stock (broth)
1 bayleaf sea salt
freshly ground black pepper
225 g (1/2 lb) tomatoes
2 tbsp (30 ml) chopped basil
1 tbsp (15 ml) chopped thyme
1 tbsp (15 ml) chopped parsley
2 oz (50 g) 1/2 cup Cheddar or Gruyere cheese, grated

method

1. Quarter and thinly slice the onion and finely chop the garlic.

2. Heat the oil in a saucepan on a low heat.

3. Mix in the onions and garlic and cook them until they are golden.

4. Stir in the lentils and cook them for 1 minute.

5. Pour in the stock and bring it to the boil.

6. Add the bayleaf and season well.

7. Cover and simmer gently for 45 minutes so the lentils cook to a thick puree.

8. Scald, skin and roughly chop the tomatoes.

9. Put them into a saucepan with the herbs, cover them and set them on a low heat.

10. Cook them for 15 minutes so they are soft and pulpy.

11. Gradually beat the tomatoes into the cooked lentils.

12. Heat the oven to 200°c (400°f) gas mark 6 Roll out the pastry and line a 20 cm (8 in) diameter flan ring (quiche pan), and bake it lined with foil and beans for 10 minutes and for a further 10 minutes without the lining.

13. Put the lentil mixture into the pastry shell and scatter the cheese on top.

14. Return the quiche to the oven for 20 minutes.

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