Animal Aid

Sunflower Crumble

  • 2 tbsp / 30ml vegetable oil
  • 2 cloves garlic, peeled and crushed
  • 2 onions, peeled and chopped
  • 2 carrots, peeled and diced
  • 2 sticks celery, sliced
  • 1 courgette, diced
  • 1 pt / 600ml vegetable stock
  • 6 oz / 225g red lentils, rinsed (check for small stones)
  • 1 tbsp / 15ml yeast extract
  • 1 tbsp / 15ml fresh parsley, chopped (or 1½ tbsp if dried)
  • 1 tbsp / 15ml salt and black pepper

For the crumble

  • 3 oz / 75g breadcrumbs
  • 2 oz / 50g plain flour
  • 2 tbsp / 30ml sunflower seeds
  • 2 tbsp / 30ml chopped nuts
  • 3 oz / 75g vegetable margarine

Method

  1. Heat the oil in a large heavy saucepan. Gently fry the onion, garlic and remaining vegetables for 2 minutes.
  2. Stir in the washed lentils, vegetable stock and yeast extract. (If using dried herbs, they need to be added at this stage).
  3. Simmer the ingredients for 40-45 minutes, stirring occasionally, until most of the liquid has been absorbed, and the lentils are cooked.
  4. Add the fresh herbs, if using, and season with salt and pepper to taste.
  5. Place the vegetable mixture into a greased oven-proof dish.
  6. Melt the margarine in a saucepan or in a bowl in the microwave.
  7. Stir in the remaining crumble ingredients and mix well.
  8. Sprinkle over the vegetable mixture and bake for 20-25 minutes.

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