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Leek And Lentil Supper Dish

salad.queen's picture
Ingredients
  Dried lentils 12 (350 Gram)
  Potatoes 2 Pound (1 Kilogram)
  Butter/Margarine 2 Ounce (50 Gram)
  Seasoning To Taste
  Leeks 1 Pound (450 Gram)
  Eggs 2 Large
  Edam cheese 4 Ounce, grated (100 Gram)
Directions

1. Cook the lentils in 900 ml/1 1/2 pints of water, bring to the boil stirring and cook fairly quickly for 20 minutes, stirring occasionally. Drain well.
2. Peel potatoes, slice and cook in salted water until tender. Drain well and mash with 25 g/1 oz of the butter or margarine. Season well.
3. Trim the leeks and wash very thoroughly to remove grit. Slice thinly.
4. Melt the remaining butter or margarine in a saucepan, add the leeks, cover and cook very gently for 5-10 minutes, then stir in the lentils.
5. Beat the eggs and add 75 g/3 oz of the cheese; stir into the leek and lentil mixture.
6. Arrange the mashed potato at each end of an ovenproof dish.
7. Place the leek and lentil mixture in the centre.
8. Sprinkle with the remaining cheese.
9. Cook in a moderate oven (180°C, 350°F,) for 15 minutes to heat through.
10. Serve with a tomato salad.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Lentil
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
60 Minutes
Ready In: 
0 Minutes
Servings: 
8

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