Preparation time 15 minutes,
Cooking time 1 1/2 hours,
Oven temperature 180°C, 350°F, gas 4,
Calories 390 per portion
225 g (8 oz) red lentils
600 ml (1 pint) boiling water
1 onion, chopped
2 cloves garlic, crushed
1 tablespoon oil
100 g (4 oz) fresh brown breadcrumbs
100 g (4 oz) Cheddar cheese, grated
1 tablespoon chopped parsley
1/2 teaspoon dried mixed herbs
salt and pepper
halved hazelnuts to garnish
1. Line a 1 kg (2 lb) loaf tin with greaseproof paper, grease well.
2. Cook the lentils in the boiling water for about 30 minutes, or until all the water has been absorbed and the lentils are mushy, stir frequently towards the end of the cooking time.
3. Cook the onion and garlic in the oil until soft. Mix with the lentils and remaining ingredients and season to taste. Pack the lentil mixture into the prepared tin, cover with a sheet of greaseproof paper and bake in a moderate oven for 1 hour. Serve garnished with hazelnuts.
Instead of lentils, try chick peas, haricot beans or butter beans.
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