Serves 4

Ingredients
4oz/115g brown lentils (soaked for 2/3 hours)
4oz/115g mushrooms sliced
I large garlic clove chopped
4oz/115g celery sliced into matchsticks
8oz/225g onion chopped
6oz/170g carrot sliced into matchsticks
4oz/115g white cabbage thinly sliced
Knob of butter or margarine
½ pint/290ml vegetable stock
1 tablespoon of soy sauce
Salt and black pepper
¾ teaspoon chilli powder
2 teaspoons of cornflour
3oz/75g mature vegetarian cheese grated

Method

Cook the lentils for about 40 minutes until soft then drain and set to one side.

Melt the butter in a saucepan, add the garlic and vegetables and stir for a few seconds. Season with salt, pepper and chilli powder.

Pour in most of the stock, leaving about 3 tablespoons, and simmer for 30 minutes. Add 1 tablespoon of soy sauce to the remaining stock plus the cornflour. Add to the vegetables and cook for a further ten minutes. .

Stir the lentils into the vegetable mixture and transfer to a serving dish. Just before serving sprinkle on the cheese.


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