Monday, 2 April 2018

Veggie crumble

Selection of seasonal veggies eg leeks, aubergines, courgettes, carrots
Tin Tomatoes 
Spices or herbs according to what you feel like, eg curry, Italian...
6oz red lentils
Crumble topping:
3oz whole meal flour
2oz Marg
3oz porridge 
2tbsp oil

Fry veggies in olive oil until browned, the add other ingredients and cook until lentils are just done. 
Meanwhile rub the Marg into the flour, then stir in the oats and oil.
Transfer to a baking dish and pour the crumble mixture over. Bak at 200 for around 20 minutes.

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