Cheese & Lentil Slice

My recipe for Cheese & Lentil Slice is based on something my mum used to bake. It’s a fabulous vegetarian recipe that is also gluten free.

My recipe for Cheese & Lentil Slice is based on something my mum used to bake. It’s a fabulous vegetarian recipe that is also gluten free, and can be adapted very easily if you don’t have any eggs. It makes NINE generous slices which can be eaten warm, or cold. These Cheese & Lentil Slices are brilliant for the school and office lunch box, and are perfect picnic fodder too.

The original recipe that mum used to make was an adaptation of a recipe that my grandmother used to make, which was from a Ministry of Food leaflet during WW2. I love how three generations of the same family have all made this recipe their own, with me adding some sweet red peppers and an extra couple of eggs to mine.

Today’s recipe for Cheese & Lentil Slice may be based on a frugal Wartime recipe, but it’s absolutely delicious and is perfect for the current lock-down situation we are living through. It does have fresh peppers in it, as well as pantry staples such as eggs , onions and red lentils. However, the recipe is very easily adapted to what you have currently available, in true Ration Book style!

I have listed several variations on my recipe further on this post, which may prove helpful. Lentils, and pulses in general, are such a handy store cupboard ingredient to have. They can be used in soups, stews and in more exotic recipes such as curries. I always have a few bags on hand, along with split peas, pearl barley and dried beans.

The recipe originally comes from a Ministry of Food leaflet from WW2 as I mention before. Therefore, its very easy to make substitutions, in true wartime spirit of what you had to hand. I’ve made a list of substitutions and variation ideas below:

• You can omit the eggs as per the original Wartime recipe, that suggested 1 x reconstituted dried egg or none at all.
• If you don’t need the recipe to be gluten free, you can add breadcrumbs in place of the oatmeal. You can use porridge oats in place of the oatmeal too.
• In place of the sweet red peppers, my grandmother used to add grated carrot, and only 4ozs (115g) of cheese. I’ve made the recipe this way before, and it is still delicious.
• In place of spring onions, add an extra onion or some chopped chives.
• For a spicy kick, you can also add half a teaspoon of English mustard powder or a quarter of a teaspoon of Cayenne pepper.
• Other veggies that can be added are: fried mushrooms, chopped wilted spinach and halved cherry tomatoes.
• For meat eaters, why not add some fried streaky bacon or smoke lardons.
• The recipe is easily halved for couples and solo dining.
• It’s not suitable for freezing, but it will last for up to three or four days in the fridge.

The Minister of Food were British ministerial posts during WW1 and WW2. In fact, due to food rationing way beyond both wars, the positions were filled until 1921 for WW1 and until 1958 for WW2. The Minister of Food was responsible for organising food rationing. The accompanying leaflets that were published by the Ministry, were designed to help the population by providing recipe ideas, and they subsequently became iconic culinary symbols of the era.

I have several of the original Ministry of Food leaflets in my vintage cookbook and recipe collection. And during the current lock-down, I find myself going to them more and more for food inspiration. We obviously don’t have quite the same rationing restrictions at the moment, but it’s true to say that flour, yeast, and sometimes eggs are hard to source.

I have a recipe for the National Loaf on Lavender and Lovage, as seen below, here:

The National Wheatmeal Loaf

My recipe for Cheese & Lentil Slice is shared at the bottom of this post, and if you fancy reading more about ration book cooking, you can read all my Wartime recipes here: Wartime & Ration Book Cooking.

I hope I have inspired you to make this recipe for Cheese & Lentil Slice. Please DO let me know if you made it by leaving a comment below. I’d also love to hear if your made any changes to my more 21st century recipe too! I have shared some step-by-step photos of the prep below, as well as some step-by-step instructions. Have a great weekend, Karen

NB: Please make sure that your oatmeal is labelled Gluten Free

You’ll find the full and printable recipe at the end of this post.

• Pre-heat the oven to 190C/375F/Gas mark 5 and grease an 8″ (20cm) square baking tray or tin.
• Cook the lentils in the stock over a low to medium heat for about 8 to 10 minutes, until the stock has been completely absorbed.
• Meanwhile, fry the onions in the oil until they are soft and translucent, adding the garlic for the last minute or two.

• Mix all of the remaining ingredients together with the cooked lentils and onions, keeping back some of the grated cheese, and season to taste with salt and pepper.
• Spoon the mixture into the prepared baking tart and smooth the top with the back of a spoon.

• Scatter the rest of the grated cheese over the top of the mixture and bake for 25 to 50 minutes until it is firm, and the cheese has melted and is golden brown.
• Remove from the oven and allow to cool slightly before cutting into slices and serving warm with salad or seasonal vegetables. Can be served cold too.