Cheesy lentil crumble

An Italian inspired rich tomato and lentil base, topped with an oaty cheese crumble

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oven to gas 6 or 200C

Step 2

Heat the oil in a large pan and add the onion, fry for 5 minutes.

Step 3

Add carrot, celery and garlic to the pan and fry on a medium heat for a further 5 minutes.

Step 4

Stir the lentils into the pan then add the tomato purée and chopped tomatoes. Stir.

Step 5

Add the red wine, water, oregano and thyme to the pan. Stir together the place the lid on the pan and simmer gently on a low heat for 20 minutes. (If the contents start to get too dry and stick to the pan, add another 50ml water and stir).

Step 6

Make up the crumble topping while the lentils are cooking in the pan.

Step 7

Place the cold margarine and flour into a large bowl and rub them together using fingertips, until the mixture looks like breadcrumbs.

Step 8

Stir the oats and the parmesan cheese into crumble mixture.

Step 9

Once the lentils are cooked with the other ingredients tip them into an ovenproof dish and sprinkle the crumble over the cooked lentil mixture.

Step 10

Place the crumble dish into the oven and bake for 20-25 minutes until the topping beings to brown.

Step 11

Serve with seasonal vegetables.