Lentil & Yorkshire Wensleydale cheese Bake


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


1. Place lentils in a pan with enough water to cover them.  Add herbs and simmer until tender.

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. Put the cooked, seasoned spinach in the bottom of a greased ovenproof dish and top with the lentil mixture.

4. Cover with Yorkshire Wensleydale cheese and grill or bake at 180C/350°F/Gas Mark 5 until the cheese has melted.


  • Kathleen Cooper

    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

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