| Prep Time | 20 minutes |
| Cook Time | 1 hour |
| Servings |
people
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Ingredients
- 250 g split red lentils
- 500 ml vegetable stock
- 1 bay leaf
- 125 g grated Cheddar cheese
- 1 leek chopped finely
- 125 g mushrooms chopped finely
- 90 g fresh wholemeal breadcrumbs
- 2 tbsp chopped fresh /1dried parsley
- 1 tbsp lemon juice
- 2 eggs beaten lightly
- Salt and pepper
Ingredients
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Instructions
- Put the lentils, stock and bay leaf in a pan, bring to the boil, cover and simmer for 15-20 minutes until all the liquid is absorbed and the lentils have softened. Discard bay leaf.
- Meanwhile, base line a 1 kg loaf tin with baking parchment. Grease with butter/marg.
- Stir the cheese, leek, mushrooms, fresh breadcrumbs and parsley into the lentils.
- Bind together with the lemon juice and eggs. Season as required and turn into loaf tin. Smooth the top and bake in a preheated oven at 190ºC/170ºC fan/375ºF/Gas Mark 5 for 1 hour until set and golden.
- Loosen the loaf with a palette knife, turn onto a warmed plate and serve sliced, with roast vegetables and all the trimmings!
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