This is a recipe I’ve posted before, but it’s such a cheap, versatile and tasty larder-clearer that I thought it could do with another airing…..
Half a small white onion, cut into chunks
Half a small red onion, cut into chunks
Fresh basil leaves, minced
One small baking potato, chopped into chunks
One medium courgette, chopped into chunks
End of a bit of carrot, sliced thinly widthways
Slices of mild cheddar
Two wholemeal pitta breads, split and shredded into large pieces
Salt, vegetable oil
Hot vegetable stock
Handful of dried green lentils
Give Steve (my basil plant) a long-overdue pruning. Rescue a handful of the leaves, wash and mince.
In a wok, heat some vegetable oil and gently fry the onion pieces for 5 minutes.
Add the carrot and potato and fry gently for ten minutes, stirring occasionally.
Pre-heat the oven to medium high.
Add the courgette and basil to the wok, stir fry for a minute or so. Add salt to taste.
Mix in the lentils, cover around 2/3s of the mix with stock, then pour into a casserole dish.
Layer the bread and cheese over the top, then bake in the oven for 25 minutes or until cheese is browned and bubbling.