1. Heat oil in a pan, add onion and fry till soft. Add carrot, celery, lentils, garlic and water and cover. Bring to boil then simmer for 20 minutes or until all water is absorbed. Add 3oz / 75g of the cheese, the parsley and the egg to the lentil mixture and stir thoroughly. Season well and spoon into a 1 1/2pint / 750ml shallow ovenproof dish and smooth the top. 2. Mix breadcrumbs with sesame seeds and the remaining cheese and sprinkle over the top. Bake in pre-heated oven at 180?C/350F/Gas Mark 4 for 45 minutes until topping is golden brown and crisp. Serve hot with homemade tomato sauce, or alternatively cold with a crisp green salad.
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|Serving Size: 1 Serving (127g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 46 (21%)|
|Amt Per Serving||% DV|
|Total Fat 5.1g||7 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 0mg||0 %|
|Sodium 95.9mg||3 %|
|Potassium 324.4mg||9 %|
|Total Carbohydrate 33.6g||10 %|
|Dietary Fiber 5.8g||23 %|
|Sugars, other 27.8g|
|Protein 12.4g||18 %|
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Calories per serving: 223
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