Ingredients
250 g red lentils
1 large onion, chopped
½ Half a sweet potato, grated
2 carrots, grated
1 tbsp grated garlic/ginger
1 green chilli, finely sliced
5 - 7 curry leaves
1 tsp cumin seeds
1 tsp chilli powder
½ tsp turmeric powder
1 tbsp coriander powder
¼ tsp hing
180 g breadcrumbs
200 g cheddar cheese or cheese of choice, grated
handful of fresh coriander leaves
2 tbsp sunflower oil
Salt to taste
Directions
Step 1
Thoroughly wash the red lentils and drain
Step 2
Chop the onion, and grate the sweet potato and carrots
Step 3
Grate the cheese and set aside
Step 4
Heat a large pot, then add the sunflower oil. Once hot, add the cumin seeds. When they begin to sizzle, add the hing, curry leaves, green chilli, and garlic/ginger. Fry for a few seconds
Step 5
Add the chopped onion and lower the heat, cooking gently for 5-7 minutes until soft
Step 6
Add the grated carrot and sweet potato, along with a little water. Cook for a few minutes and season with salt
Step 7
Add the red lentils, and continue adding drops of water while cooking with the lid on until the lentils are almost fully cooked, about 15 minutes
Step 8
Stir in the breadcrumbs, 1/4 of the grated cheese, and fresh coriander leaves. Adjust seasoning if necessary
Step 9
Transfer the mixture to an ovenproof dish or pan, top with the remaining grated cheese
Step 10
Bake at 180°C for 30 minutes until golden
Step 11
Let the lentil cake cool before slicing. You can warm each slice in the oven or air fryer if desired
