1 lb (455 g) potatoes
2 onions
1/2 lb (225 g) carrots
4 oz (110 g) green beans
1/2 lb (225 g) cooked green lentils Water, bean or vegetable stock
Grated cheese, nuts or rye breadcrumbs for topping
2 onions
1/2 lb (225 g) carrots
4 oz (110 g) green beans
1/2 lb (225 g) cooked green lentils Water, bean or vegetable stock
Grated cheese, nuts or rye breadcrumbs for topping
method
1. Slice potatoes and onion very thinly and slice the carrots and green beans.
2. Layer the vegetables and the lentils in a casserole, barely cover with the water or stock, cover and cook for about an hour at 325°F (170°C) gas mark 3.
3. When cooked, uncover and sprinkle with the cheese, nuts or breadcrumbs, and cook for about 10 - 15 minutes to brown.
2. Layer the vegetables and the lentils in a casserole, barely cover with the water or stock, cover and cook for about an hour at 325°F (170°C) gas mark 3.
3. When cooked, uncover and sprinkle with the cheese, nuts or breadcrumbs, and cook for about 10 - 15 minutes to brown.
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