Ingredients
1½ cups IMBO Red Split Lentils, rinsed & drained, 1 medium butternut, peeled, 1 tbp vegetable oil, 1 tsp each salt & pepper, 1 onion, diced, 1 red pepper, finely chopped, 1 punnet mushrooms, sliced, ½ cup oats, blended, 2 cups grated Cheddar cheese
Serving suggestion:
Pecan nuts, toasted and chopped, Sprigs of parsley, Leafy green salad
Method
Preheat oven to 180°C. Grease & line 20cm springform cake tin & a baking sheet.
Bring small pot of water to boil. Add the IMBO Red Split Lentils. Allow to cook for 7 to 10 min,or until cooked through but not too soft. Once lentils are cooked but not too mushy, drain them well in a sieve until most of the water is gone. Add to a bowl and set aside.…