Cheesy Lentil Wedges

My food blogging continues to feature more yellow food, albeit a little golden around the edges.

These 'Cheesy Lentil Wedges' happen to be a 'Crank's recipe. 

I think it needs modernising, but before I tampered with it I thought I’d try the original version.

These triangle fans of lentils were more like a firm Paté, that would be excellent spread on crusty bread, but I couldn't think what else they would be that good with.

Cheesy Lentil wedges
Makes about 8
Ingredients
225g red lentils
450ml water or vegetable stock
1 large onion, minced
25g butter
100g Cheddar cheese
1 teaspoons red mixed herbs
1 egg,
25g fresh breadcrumbs
Salt and pepper to taste
Method
Cook the lentils in the measured water until soft and all the liquid has been absorbed. Set aside to cool
Melt the butter in a saucepan and fry the onions until soft. Combine all the ingredients together and press into an oiled 9 inch tin. Bake in the oven Gas Mark 5 for 30 – 40 minutes. Serve hot or cold, in wedges. From The Cranks Recipe Book: Cranks Restaurants