Cheese and Lentil Stew

This  was  one  of  my  favourite recipes before I became Vegan. I tried it
with  Soya  cheese recently and it just didn't make the grade, it relies on
the high fat content of the cheese to melt all over the lentils.

4 tablespoons	Vegetables oil
3 cloves	Garlic, crushed
1 large		Spanish Onion, chopped
2 medium	fresh green chillies, chopped
1/2 inch	Grated ginger
3 teaspoons	Cummin
2 teaspoons	Coriander
1 teaspoon	Tumeric
2 teaspoons	Paprika
1 teaspoon	Chilli Powder
2 large		Courgettes/Zuchinnis chopped
1-1/2  cans	chopped tomatoes
1 cup		water
3 teaspoons	Oregano
1 teaspoon	Rosemary
1 teaspoon	Ground Black pepper
2 cups		Russian brown or green lentils (the largish ones)
			soaked overnight (or a couple of hours) in hot water
1/2 cup		Sweetcorn/Corn
2 tablespoons	tomato puree
2 cups		grated Vegetarian Cheddar cheese


Fry  all  the  spices  in  the hot oil in a pan with a large base. A frying
pan  with  a  large  lip  is  ideal.  Add  the chillies, garlic, ginger and
onions.  Fry  till  the  spices are well combined. Add the courgettes and a
little  water  if  necessary  to stop the masala burning. Add the tomatoes,
herbs  and  the  lentils.  Cook till the lentils are tender adding water as
necessary.  Add  the  sweetcorn  and  the tomato puree. The resulting gunge
should  be  moderately  thick  with  little  excess fluid. Place the grated
cheese  over  the  mixture. Place a lid over the frypan and simmer till all
the cheese has melted over the mixture.

You  should  be  able  to  get the "stew" out with an egg flip and a knife,
cutting  sections  out  as  if  it was some kind of mutated pizza. Serve on
its own or on a bed of short grain brown rice.