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jcr16 wrote: »
that sounds gorgeous. think my hubby might go for that. would it also slice up cold for lunch boxes ? to have with quiche and salad type light lunches ?
carriebradshaw wrote: »
I love this recipe it's very moreish I sometimes use a mixture of split peas and lentils instead of just lentils,tastes just as good to me :jCheese & Lentil Loaf
150g cheese, grated (I use cheddar or red leicester) up to you to use what you like really though
225g red lentils,rinsed well and cooked
100g porridge oats or breadcrumbs
100g mushrooms, finely chopped
100g mixed peppers, finely chopped
1 large onion, finely chopped
3 cloves garlic, grated
2 large carrots, or parsnips or 1 of each grated,
1 beaten egg
a good handful of chopped herbs I use mainly thyme & a little bit of rosemary(not too much Rosemary it can taste soapy) from my garden,but have also used mint and parsley as I grow those as well.You would use less if using dried herbs as they are stronger so I’m told
salt & pepper to your taste
Pre-heat oven to 180c & line your loaf tin with greasproof paper then grease the paper or it will stick
Cook lentils in 500ml water until soft and have absorbed most of the water.
In another pan with a small amount of oil,gently soften onions & peppers,add garlic,mushrooms & grated carrots and cook for a few more mins then tip it all into a large bowl
Add the lentils, cheese,oats & herbs & mix well, season with salt and pepper,and stir in the beaten egg.
Pour into lined 2lb loaf tin bake for 30-40 mins, until top is golden.
Remove from oven and place a plate over the top,then a heavy weight or some tins on top of that to press for about 15mins –half an hour.This will make it easier/firmer to turn out and slice up.
Then turn out onto a plate, peel off the paper and slice up how you want it and eat.
I love this served hot with some veggies or cold with salad, would be nice with some tattie wedges or chips too I should imagine.
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