Serves: 4
200g red split lentils
450ml vegetable stock
1 bay leaf
100g unsalted cashew nuts
1½ tbsp olive oil
1 large onion, finely chopped
1 large or 2 small leeks, trimmed and finely chopped
1 red pepper, deseeded and chopped
100g mushrooms, finely chopped
1 garlic clove, crushed
1 tbsp lemon juice
75g mature Cheddar cheese, grated
100g wholemeal breadcrumbs
3 tbsp chopped fresh parsley
1 egg, lightly beaten
QUICK TOMATO SAUCE:
1 tbsp tomato purée
½ tsp paprika
400g can chopped tomatoes
150ml dry red wine or vegetable stock
¼ tsp dried mixed herbs