Cheesy Red Lentil Muffins

Cheesy Red Lentil Muffins Do you remember my viral Cheesy Red Lentil Bake that I shared a while ago? Well, I finally turned it into muffins! If you're someone (like me) that always has a packet of red lentils lurking at the back of the cupboard, and no idea what to do with them...you have GOT to try these They are perfect for a little bit of rainy day baking or a sunny picnic...they freeze like an absolute dream so you can batch cook them and I swear, these are actually addictive! I have written up the recipe below, let me know if you're going to give them a try! 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

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat a drizzle of oil in a large non-stick saucepan

Step 2

Add the carrot, and onion. Stir and fry on a medium heat for 5 minutes.

Step 3

Add the chopped garlic for the final minute

Step 4

Stir in the red lentils, before adding a little boiling stock. Bring to the boil.

Step 5

Keep adding the stock a little at a time whilst it's simmering on a medium heat. Only add more when the stock has been absorbed. Stir regularly so it doesn't stick.

Step 6

It should take around 15 -20 minutes for the lentils to be cooked and the stock absorbed.

Step 7

Heat the oven to 180C fan

Step 8

Add the 100g grated cheese and breadcrumbs. Season with salt and pepper and stir until the cheese has melted and the breadcrumbs have disappeared

Step 9

Place 10 paper cake or muffin cases in a 12 hole baking tray.

Step 10

Use a spoon or an ice cream scoop to divide the filling between the 10 cases. Gently smooth the filling down and top each one with grated cheese.

Step 11

Bake in the oven for around 30 minutes

Step 12

Leave to cool and firm up a little before serving.

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