Lentil loaf (brown)

Yield: 4 Servings

Measure Ingredient
6 ounces Red lentils
12 ounces Water
1 \N Onion, chopped
1 tablespoon Parsley
½ teaspoon Cayenne
1 tablespoon Nutritional yeast
\N \N Lemon juice
\N \N Salt & pepper

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"

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