Makes four servings.
- 175g red lentils
- 350ml water
- 100g mature cheddar cheese, grated
- 1 medium onion, peeled and finely chopped
- 5 medium mushrooms, chopped
- 1 large tomato, sliced
- 1 tblsp fresh basil, chopped
- 1 large egg
- 3 tblsp milk or single cream
- splash of lemon juice
- splash oil
- salt and pepper
1.
Rinse the lentils and cook in a covered pan with the water for 10-15
minutes. Check after 10 minutes in case more water is needed. the
mixture should be stiff.
2. Remove pan from the heat and mix in the remaining ingredients except the tomatoes. Season to taste.
3.
Grease a 450g loaf tin or small cake tin. Add half the mixture and
press down. Arrange the tomatoes on top of the mixture and cover with
the remaining mixture. Cook in the oven at 190°C or gas mark 5 for
45-50 minutes until golden brown and firm to the touch. Let it stand
for 10 minutes before turning it out.
4. Serve with home made tomato sauce, sprouts, roast parsnips and potatoes or cold with a salad.
Tomato sauce
- 1 tblsp oil
- 1 large onion, finely chopped
- 1 clove garlic, crushed
- 2 x 400g tins chopped tomatoes
- 1 tblsp dried basil
- salt and pepper
1. Heat the oil and gently fry the onion and garlic for 5 minutes.
2. Add the remaining ingredients and cook on a low heat for 35 minutes until the sauce has slightly thickened.
3. Serve with the cheese and lentil loaf.
