This recipe for a bake made of Wensleydale cheese and lentils is perfect for a simple summer supper

  • 45 mins
  • 4-6
  • Easy


  • 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


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:

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