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
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.