This is a recipe I tried from the BLW Cookbook. It is a fairly simple recipe that can be put together in an hour or less. Of all the recipes I have tried so far, E likes these the most. E likes to mush them into smaller crumbly bits and eat each bit. The wedges (or sticks) freeze well and reheat well in the microwave. I also pack them for on-the-go meals. The hubs and I enjoy these as well.
Cheese and Lentil Wedges
(from the BLW Cookbook)
- 1 cup red lentils, cooked. (To cook, rinse and drain lentils, place in pot with 2 cups of water, bring to boil then cover and simmer for about 10 minutes till lentils are soft. Drain and set aside)
- Oil or unsalted butter, for frying
- 1 large onion, diced
- ¾ cup grated cheese (I used a Colby and Montery Jack blend, cheddar would be good. Try and use cheeses with a bit more flavor.)
- 1 teaspoon dried mixed herbs (I used a blend or oregano and thyme)
- 1 egg, beaten
- ½ breadcrumbs (I used panko)
- Black pepper, to taste
- Preheat oven to 375°F.
- Fry onion with oil/butter till soft.
- Mix cooked lentils, onions, cheese, herbs, breadcrumbs, egg and pepper together.
- Press using spoon or fingers onto lightly greased 9×9 inch pan. Bake for about 30 minutes. Remove from oven and cool for about 5 minutes. Cut into desired shapes.
- Wedges can be served warm or cold.