Vegetarian Lentil Loaf

Lentils are packed with protein and consequently this delicious loaf is veiy nutritious. Serve it with a piquant sauce, baked potatoes and salad.

4-6 SERVINGS

1 oz. butter

12 oz. lentils, cooked until the skins split and drained

8 oz. Cheddar cheese, grated

2 medium-sized onions, very finely chopped

2 oz. mushrooms, wiped clean and thinly sliced

2 teaspoon salt

2 teaspoon black pepper

2 teaspoon ground cloves

1 tablespoon finely chopped fresh parsley

3 oz. dry brown bread crumbs

1 egg, lightly beaten

3 tablespoons double cream

6 parsley sprigs

Preheat the oven to moderate 350 °F (Gas Mark 4, 180°C). Generously grease a 1-pound loaf tin with 1 tablespoon of the butter. Set aside.

In a large mixing bowl, combine the lentils, cheese, onions and mushrooms, mixing until they are well blended. Stir in the salt, pepper, cloves and chopped parsley. Add the breadcrumbs, egg and cream and beat until all the ingredients are well blended.

Spoon the mixture into the loaf tin. Cut the remaining butter into small pieces and dot them over the top of the mixture.

Place the tin in the oven and bake for 45 to 50 minutes or until a skewer inserted into the centre of the loaf comes out clean.

Remove the tin from the oven and turn the loaf out on to a warmed serving dish. Garnish with the parsley sprigs and serve.

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