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225 g/8 oz red lentils
50 g/2 oz Cheddar cheese, diced
50 g/2 oz soft wholemeal breadcrumbs
50 g/2 oz butter or margarine
A few drops of lemon juice
Pinch of cayenne
Pinch of ground cumin
Salt and freshly ground black pepper
Vegetable fat, melted |
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Method:
Boil the lentils in water until soft.
Drain, if necessary, and cool them slightly, then process with the
cheese, bread-crumbs and butter or margarine. Work in a few drops of
lemon juice, the cayenne and cumin and a little salt and pepper. Taste
and adjust the flavorings if necessary. Pack the spread into a bowl,
level the top and run a little melted vegetable fat over the top to
prevent it drying out. Use within 48 hours or freeze.
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