Lentil loaf (brown)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | ounces | Red lentils |
| 12 | ounces | Water |
| 1 | Onion, chopped | |
| 1 | tablespoon | Parsley |
| ½ | teaspoon | Cayenne |
| 1 | tablespoon | Nutritional yeast |
| Lemon juice | ||
| Salt & pepper | ||
Directions
Rinze lentils thoroughly. Cover with water & cook for 10 to 15 minutes. Add more water if you need to. You should have a stiff puree. Stir fry onions in a little oil till soft, throw in the cayenne & cook for a few more seconds. Remove lentils from heat & stir in the remaining ingredients. Add a little more stock or water if the mixture is too dry. Season with salt & pepper to taste.
Grease a 1 lb loaf tin, press in the lentils mixture. Bake at 375F/190C for 45 to 50 minutes. Let stand for 10 minutes & then turn out on a plate. Serve with vegetables.
Very loosely based on Sarah Brown, "Vegetarian Kitchen"