Veggie crumble

Selection of seasonal veggies eg leeks, aubergines, courgettes, carrots

Tin Tomatoes 

Garlic 

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.