Cheesy-topped Vegetable Stew

(SERVES 4)

• 1 onion, sliced
• 15 g/ ½ oz/1 tbsp low-fat spread
• 175 g/6 oz/1 cup split red lentils, soaked for 2 hours and drained
• 2 carrots, cut into chunks
• 4 leeks, cut into chunks
• 225 g/8 oz small waxy potatoes, scrubbed
• 450 ml/ ¾ pt/2 cups vegetable stock, made with 1 stock cube
• 1 bouquet garni sachet
• Salt and freshly ground black pepper
• ¼ small green cabbage, shredded
• 2 slices wholemeal toast
• 10 ml/2 tsp yeast extract
• 50 g/2 oz/ ½ cup low-fat Cheddar cheese, grated

Fry (sauté) the onion in the low-fat spread in a large flameproof casserole (Dutch oven) for 2 minutes to soften. Stir in the lentils and all the remaining prepared vegetables except the cabbage and stir for 1 minute. Add the stock, bouquet garni and a little salt and pepper. Bring to the boil, reduce the heat, part-cover and simmer gently for 30 minutes. Add the cabbage and cook for a further 20 minutes until all the vegetables are really tender. Discard the bouquet garni. Meanwhile, spread the toast with the yeast extract and cut in quarters diagonally. Top each with cheese. Lay on top of the casserole and place under a hot grill (broiler) until the cheese melts.