100 g/4 oz/ l2/ cup red lentils 1 onion, grated 1 turnip, grated
1 small swede (rutabaga), grated
2 large cooked beetroot (red beets), grated
750 ml/1/2 pts/3 cups vegetable stock 15 mill tbsp red wine vinegar
1 small bay leaf
Salt and freshly ground black pepper 100 g/4 oz/1/2 cup wholemeal flour 50 g/2 oz/1/2 cup rolled oats 1.5 ml/1/2 tsp cayenne 75 g/3 oz/1/2 cup butter or margarine 10 ml/1/2 tsp caraway seeds 100 g/4 oz/1/2 cup Cheddar cheese, grated 150 ml/1/2 ptl2/ cup quark Put the lentils in a saucepan with the prepared vegetables. Pour on the stock, add the vinegar and the bay leaf. Sprinkle with a little salt and pepper. Bring to the boil, reduce the heat and simmer, stirring occasionally, for 30 minutes until the vegetables and lentils are tender. Taste and re-season if necessary. Turn into a 1.75 litre/3 pt/7 cup ovenproof dish. Meanwhile, put the flour and oats in a bowl with 2.5 ml/1/2 tsp salt and the cayenne. Rub in the butter or margarine until the mixture resembles breadcrumbs. Stir in the caraway seeds and cheese. Spoon over the beetroot mixture and press down well. Bake in a preheated oven at 200°C/400°F/gas mark 6 for about 35 minutes until the topping is golden brown. Serve hot with the quark handed separately.