125g continental lentils
4 tbsp oil
1 onion, peeled and chopped
1 clove garlic, crushed
125g mushrooms, washed and sliced
1 tsp thyme
freshly ground black pepper
For the batter:
125g self-raising wholewheat flour
1/2 tsp sea salt
Wash, soak, rinse and cook the lentils, then drain them.
Preheat the oven to 425F/220C/Gas 7.
Heat 2 tbsp of the oil in a good-sized saucepan and fry the onion and garlic for 5 minutes, letting them brown lightly, then add the mushrooms and fry for another 5 minutes. Stir in the continental lentils, thyme and sea salt and freshly ground black pepper to season; keep the mixture hot.
Put the remaining oil into the shallow baking tin in which you are going to cook the toad-in-the-hole, and heat in the oven.
Next, make the batter. Sieve the wholewheat flour and sea salt into a bowl and tip in the residue of bran left in the sieve. Make a well in the middle and add the eggs and about a third of the milk; beat vigorously with a wooden spoon, gradually incorporating the rest of the milk; beat well.
Pour the batter straight into the sizzling hot fat, then quickly spoon the lentil mixture on top. Bake for 20-25 minutes, until risen and golden. With gravy, potatoes and vegetables, this makes a good cheap family meal.
This was really good. The batter came out perfectly, really big and fluffy and the mixture of the lentils and mushrooms was really hearty, almost meaty.