For an interesting fruity twist on this classic recipe why not try our Wensleydale with Cranberries.
6oz red lentils
½tsp mixed herbs
2tbsp tomato puree
salt and pepper
2 onions, chopped
14oz tinned chopped tomatoes
1tsp brown sugar
6oz Wensleydale, crumbled
1lb frozen spinach, cooked and seasoned
Place lentils in a pan with enough water to cover them. Add herbs and simmer until tender
Sauté the onion in the margarine until soft. Add the lentils and all the other ingredients apart from the cheese.
Simmer for l5 minutes
Put the cooked, seasoned spinach in the bottom of a greased ovenproof dish and top with the lentil mixture
Cover with cheese and grill or bake at 350 F/180 C or Gas Mark 4 until the cheese has melted