Amy Sheppard on Instagram:
"This is my viral Cheesy Lentil Bake! I shared this a few months ago as a way to use the red lentils at the back of the cupboard...it turns a LOT of you have lentils at the back of the cupboard 😅 I've been making this for years - it's great hot and cold, so the leftovers are brilliant for lunch. I have converted many a Lentil sceptic with this one! It makes me so happy that this has become a favourite with so many of you. I've written up the recipe below, let me know if you've made it, or it's going on the list, A x
Feeds 4
2 carrots, peeled and coarsely grated
1 onion finely chopped 2 cloves of garlic finely chopped
200g dried red lentils 600ml vegetable stock
100g grated cheddar cheese (plus extra for the topping)
2 slices of bread roughly grated into breadcrumbs
Salt and pepper
Heat a drizzle of oil in a large non-stick saucepan
Add the carrot, and onion.
Stir and fry on a medium heat for 5 minutes.
Add the chopped garlic for the final minute
Stir in the red lentils, before adding a little boiling stock. Bring to the boil.
Keep adding the stock a little at a time. Only add more when the stock has been absorbed. Stir regularly so it doesn't stick.
It should take around 15 -20 minutes for the lentils to be cooked and the stock absorbed.
Heat the oven to 180C
Add the 100g grated cheese and breadcrumbs.