Vegetarian Vegetable Crumble

For the crumble:                                                      For the topping:

lentils 1.5 cup                                                          flour 1 cup

carrots 2                                                                 oats 1/2 cup

celery 2                                                                   butter 75 gm

onion 1                                                                    grated cheese 1 cup

garlic 3 cloves                                                          pinch of salt

courgette 1

savoy cabbage 1/8 head

dry herbs

salt

pepper

chili flakes

Worcestershire sauce 1 Tbsp

Fry the onions and garlic in 1Tbsp of olive oil. Add chopped vegetables, lentils and 3 cups of water. 

Cook for 30-45 minutes or until the lentils are cooked and the most of the liquid has been absorbed.

Transfer to a roasting dish.

To make topping, rub the butter into the flour and salt. Mix with oats and cheese.

Sprinkle over the vegetable and lentil mixture and bake in the oven for 30 minutes or until the crumble topping is crisp and lightly brown.