This recipe for a bake made of Wensleydale cheese and lentils is perfect for a simple summer supper 45 mins 4-6 Easy Ingredients 150g (6oz) red lentils ½ teaspoon basil ½ teaspoon mixed herbs 50g (2oz) butter 2 tablespoon tomato puree Salt and pepper 2 onions chopped 350g (14oz) tinned chopped tomatoes 1 teaspoon brown sugar 150g (6oz) Yorkshire Wensleydale cheese, crumbled 454g (1lb) frozen spinach cooked and seasoned Method Place lentils in a pan with enough water to cover them. Add herbs and simmer until tender. Sauté the onion in the margarine until soft. Add the lentils and all the other ingredients apart from the cheese. Simmer for 15 minutes. Put the cooked, seasoned spinach in the bottom of a greased ovenproof dish and top with the lentil mixture. Cover with Yorkshire Wensleydale cheese and grill or bake at 180°C/350°F/Gas Mark 5 until the cheese has melted. Find this recipe on The Wensleydale Creamery website: www.wensleydale.co.uk/blog/lentil-yorkshire-wensleydale-cheese-bake/ About The AuthorYorkshire Food & Drink Yorkshire's only dedicated food and drink website from Yorkshire Post Newspapers and its sister titles in the region. Showcasing everything Yorkshire has to offer from the fruits of the sea to the fields of the moors and beyond. It includes unbiased restaurant reviews by renowned food critics, recipes and 'how to' videos from some of Yorkshire's finest chefs and latest food and drink news and blogs from around our amazing county. And you can have your say either on the site or via our Facebook and Twitter accounts. Let us know what you think comments
