|Onions||2 Medium, skinned and sliced|
|Celery stick||2 , trimmed, washed and diced|
|Butter||2 Ounce (50 Grams)|
|Lentils||6 Ounce, washed (175 Grams)|
|Canned tomatoes||8 Ounce (226 Grams Or 1 Can)|
|Vegetable stock/Water||1 Pint (600 Milliliter)|
|Garlic||1 Clove (5 gm), skinned and crushed|
|Salt||1 Teaspoon (Leveled) (5 Milliliter)|
|Freshly ground pepper||To Taste|
|Marmite||1 Teaspoon (Leveled) (5 Milliliter)|
|Mature cheddar cheese||1 Ounce, grated (25 Grams)|
|Fried breadcrumbs||1 Ounce (25 Grams)|
Fry the onions and celery in the melted butter in the uncovered pressure cooker until lightly browned.
Stir in the lentils and mix well to ensure they are well coated with fat.
Add the tomatoes with the juice, stock, garlic, seasoning and Marmite.
Put on the lid and bring to high (15 lb) pressure.
Cook for 15 minutes.
Reduce pressure slowly.
Adjust seasoning and put the mixture into an ovenproof casserole.
Mix together the cheese and crumbs, sprinkle them thickly over the top of the stew and brown under the grill.