6 servings
Prep: 40 mins,
Cooking: 1 hr 20 mins
Pulses
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Ingredients (22)
45.00 ml | fresh chillies — 573 |
2.00 | onion — chopped |
2.00 | carrots — finely grated |
225.00 g | lentils — red |
500.00 ml | stock — vegetable |
30.00 ml | sundried tomatoes — chopped, marinated |
30.00 ml | chutney |
30.00 ml | tomato purée |
150.00 g | hazelnuts — coarsely chopped |
2.00 | eggs — large, slighly beaten |
sea salt and freshly ground black pepper |
FILLING
100.00 g | cheddar cheese — grated |
75.00 g | breadcrumbs — white |
1.00 | lemon — zest and juice |
1.00 | green pepper — small, finely chopped |
20.00 ml | fresh basil — chopped |
tomato sauce | |
410.00 g | tomatoes — chopped |
25.00 ml | tomato purée |
1.00 | garlic — cloves, crushed |
15.00 ml | fresh basil — chopped |
Tabasco sauce — a few drops |
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