Lentil and cheese wedges (approximately £2 to serve 4-6)

Red lentils 8oz
Water 1/4 pt
Large onion 1
Butter or margarine 1oz.
Cheddar cheese, grated 4oz
Mixed herbs or chilli flakes to taste
Egg 1
Breadcrumbs 1oz
Salt and pepper to taste

Cook the lentils in the boiling water until soft and all the liquid has been absorbed.
Finely chop the onion, and cook in the melted butter or margarine until transparent.
Combine all the ingredients together and press into a sandwich tin, lined with grease proof paper on the bottom.
Bake in the oven at 190C, 375F, Gas Mark 5 for 30 minutes.
Serve with salad or your favourite vegetables.

The photo is of my yellow split pea version of this dish, served with sliced iceberg lettuce and a tomato from my Vegaroonitoon box.