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Ingredientes
- 2 ounce Red lentils
- 4 fl ounce Water
- 1 sm Onion, minced
- 1 Tbsp. Vegetable margarine
- 2 ounce Mushrooms, sliced
- 1 1/2 Tbsp. Wholemeal flour
- 1 Tbsp. Tomato puree
- 1/4 pt Soya lowfat milk
- 1/2 tsp Basil Black pepper
- 1/2 lb Potatoes, cooked and sliced
- 2 ounce Vegetarian cheddar
Direcciones
- 1. Cook the lentils in the water till they are tender and the water absorbed.
- 2. Fry the onions in the margarine in a pan for a few min.
- 3. Add in the mushrooms and saute/fry for a further few min.
- 4. Add in the flour and tomato puree and stir well. Slowly add in the lowfat milk, stirring constantly to avoid lumps. When it is boiling and thickened stir in the basil and pepper.
- 5. Stir the lentils into the sauce.
- 6. Pour the sauce into an ovenproof dish, cover with the potatoes then the cheese and cook at 400 C/200 C/gas mark 6 for 20 min.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 504g | |
| Calories 513 | |
| Calories from Fat 111 | 22% |
| Total Fat 12.55g | 16% |
| Saturated Fat 2.36g | 9% |
| Trans Fat 2.09g | |
| Cholesterol 0mg | 0% |
| Sodium 219mg | 9% |
| Potassium 1642mg | 47% |
| Total Carbs 81.14g | 22% |
| Dietary Fiber 24.3g | 81% |
| Sugars 6.86g | 5% |
| Protein 22.29g | 36% |
