Orange lentils (or red lentils) have been around since biblical times, famously tempting Esau in the Book of Genesis. They’ve been a staple of the Mediterranean diet for thousands of years, and in this brilliant recipe from Sara Miedzigorski, they are paired with sharp orange-red cheddar cheese and crispy bread crumbs to create a dish no one can resist.
Ingredients:
2 peeled and coarsely grated carrots
1 finely chopped onion
200g dried red lentils
600ml vegetable stock
100g grated cheddar cheese (plus extra for topping)
2 slices of coarsely grated bread for breadcrumbs
Salt and pepper to taste
Instructions:
1. Heat a little oil in a large pot. Add the carrots and onion. Stir and sauté over medium heat for 5 minutes.
2. Stir in the red lentils, then add a small amount of the hot stock. Bring to a boil.
3. Continue adding the stock, a little at a time, only when the previous amount is absorbed. Stir constantly to prevent sticking. This process should take about 15-20 minutes, until the lentils are cooked, and the stock is absorbed.
4. Preheat the oven to 180°C (350°F).
5. Add the grated cheese and breadcrumbs to the lentil mixture. Season with salt and pepper and stir until the cheese melts and the breadcrumbs disappear into the mix.
6. Line a baking dish with parchment paper. Place the mixture into the dish, pressing it gently down. Sprinkle the extra grated cheese on top.
7. Bake in the oven for 30 minutes. Let the dish cool and set slightly before removing the parchment paper from the baking dish and cutting the casserole into slices.
In collaboration with Sugat.