Lentil & Yorkshire Wensleydale cheese Bake

Lentil & Yorkshire Wensleydale cheese Bake
Serves 4 Prepare in 15 mins Cook in 15mins

A perfect winters day lunch or supper.

Ingredients

  • 150g (6oz) red lentils
  • ½ teaspoon basil
  • ½ teaspoon mixed herbs
  • 50g (2oz) butter
  • 2 tablespoon tomato puree
  • Salt and pepper
  • 2 onions chopped
  • 350g (14oz) tinned chopped tomatoes
  • 1 teaspoon brown sugar
  • 150g (6oz) Yorkshire Wensleydale cheese, crumbled
  • 454g (1lb) frozen spinach cooked and seasoned

Method

  1. Step 1. Place lentils in a pan with enough water to cover them.  Add herbs and simmer until tender.
  2. Step 2. Sauté the onion in the margarine until soft.  Add the lentils and all the other ingredients apart from the cheese.  Simmer for 15 minutes.
  3. Step 3. Put the cooked, seasoned spinach in the bottom of a greased ovenproof dish and top with the lentil mixture.
  4. Step 4. Cover with Yorkshire Wensleydale cheese and grill or bake at 180C/350°F/Gas Mark 5 until the cheese has melted.

Comments

  • Kathleen Cooper

    20th March 2016 at 12:02 pm

    Great recipes, love your cheeses to far away for me to visit often. Would be great if you made a book of all your recipes.

    • Wensleydale Creamery

      22nd March 2016 at 7:57 am

      Thanks Kathleen! We are hoping to have a recipe book available in our Visitor Centre soon.

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Wensleydale Creamery, Gayle Lane, Hawes, Wensleydale, North Yorkshire DL8 3RN

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