Easy Cheesy Lentil Bake

• 2-23 ounces, weight Red Lentils
• 1-78 ounces, weight White Rice
• 2 cups, 1 tablespoon, 2 teaspoons, 7-18 pinches Vegetable Stock
• 1 Tablespoon Sunflower Oil
• 1/2 whole Onion, Diced
• 2 cloves Garlic, Minced
• 3-58 ounces, weight Mushrooms, Diced
• 1 whole Carrot, Grated
• 1/2 teaspoons Dried Sage
• 1/2 teaspoons Paprika
• 1/2 teaspoons Hot Chili Powder
• 1-78 ounces, weight Cashews, Roughly Chopped
• 2 whole Large Tomatoes, Sliced
• 1-78 ounces, weight Grated Cheddar Cheese

1. Boil the lentils and rice for 15-20 minutes in the vegetable stock, stirring occasionally, especially during the last 5 minutes to ensure they do not stick to the bottom of the pan.
2. Once they are cooked, do not drain the water, but instead, continue stirrinng over the heat until enough water has boiled off for the mixture to resemble thick porridge.
3. Meanwhile, heat the oil in a frying pan and cook the onion, garlic, mushrooms and grated carrot for 10 minutes.
4. Add the sage, paprika and chilli powder.
5. Add the cooked vegetables and the chopped cashews to the lentils, and mix well.
6. Heat the oven to 190 degrees C (Gas Mark 5 / 375 degrees F).
7. Layer the sliced tomatoes in the bottom of a baking dish (it does not matter if they overlap), and then top with half of the lentil mixture.
8. Add a layer of grated cheese, and then the remaining lentil mixture.
9. Press out the mixture to the edge of the dish, and smooth the surface.
10. Bake for 30 minutes, until a slight crust forms on top.

weight red, weight white rice, vegetable stock, sunflower oil, onion, garlic, weight mushrooms, carrot, paprika, weight cashews, tomatoes, cheddar cheese

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/easy-cheesy-lentil-bake/ (may not work)