Lentil Loaf
Core recipe
from the WW boards
about 2 small
cups of red lentils
1 tin kidney beans (not in chilli sauce)
1 stock cube (of your choice, but optional)
handful of frozen peas
1 onion finely chopped
1 carrot finely chopped
2 cloves garlic finely chopped
spices of your choice (i used about 1/2tsp of each but less of the chilli as it was v hot, chilli power, ground cumin, ground coriander, ground tumeric) You could make it purely with chilli.
1 egg
a few tablespoons semolina
salt & pepper
2 tsp olive oil/frylight
boil the lentils for about 10 mins until almost tender, then add in the drained kidney beans and peas and cook till lentils tender (a couple of mins).
Drain and allow to cool slightly
Meanwhile, soften the other veggies in the oil, do not allow to colour, just cook through, then add the spices and allow to cook for a few more mins.
Allow to cool slightly.
Combine the lentil mic and the onion mix, then add in the egg and the semolina so you have a slightly sticky mix, you may need a bit more semolina if it is really wet.
Line a 2lb loaf tin with greaseproof paper and spray with frylight. (I tried without lining it the first time and it stuck really badly). Fill the tin with the mix. If you have the amount right it should come just below the level of the tin. Bake at 180c (ish) for about 40 mins. It should still be moist in the middle but coming away slightly at the sides.
Allow to cool slightly before turning out. I love it sliced, hot or cold with salad etc.
Cook lentils in water with stock cube until tender. Drain.
1 tin kidney beans (not in chilli sauce)
1 stock cube (of your choice, but optional)
handful of frozen peas
1 onion finely chopped
1 carrot finely chopped
2 cloves garlic finely chopped
spices of your choice (i used about 1/2tsp of each but less of the chilli as it was v hot, chilli power, ground cumin, ground coriander, ground tumeric) You could make it purely with chilli.
1 egg
a few tablespoons semolina
salt & pepper
2 tsp olive oil/frylight
boil the lentils for about 10 mins until almost tender, then add in the drained kidney beans and peas and cook till lentils tender (a couple of mins).
Drain and allow to cool slightly
Meanwhile, soften the other veggies in the oil, do not allow to colour, just cook through, then add the spices and allow to cook for a few more mins.
Allow to cool slightly.
Combine the lentil mic and the onion mix, then add in the egg and the semolina so you have a slightly sticky mix, you may need a bit more semolina if it is really wet.
Line a 2lb loaf tin with greaseproof paper and spray with frylight. (I tried without lining it the first time and it stuck really badly). Fill the tin with the mix. If you have the amount right it should come just below the level of the tin. Bake at 180c (ish) for about 40 mins. It should still be moist in the middle but coming away slightly at the sides.
Allow to cool slightly before turning out. I love it sliced, hot or cold with salad etc.
Lentil Loaf
Core recipe
8oz red lentils
1 vegetable stock cube 1 large onion, chopped 2 carrots, finely diced 4oz mushrooms, finely chopped 3oz ryvita made into crumbs 2 tablespoons chopped fresh parsley 2 tablespoons soy sauce 2 eggs, beaten Preheat the oven to 190°C, Gas Mark 5. |
Fry the onion, mushrooms and carrots gently until softened.
Add to cooked lentils, breadcrumbs, parsley and soy sauce. Mix well. Add the beaten egg and mix again.
Very lightly grease the sides of a loaf tin and put the mixture in. Cover with foil and bake in the oven for 40 minutes.
Allow to cool in the tin for 5 minutes before turning out onto a serving dish.
Add to cooked lentils, breadcrumbs, parsley and soy sauce. Mix well. Add the beaten egg and mix again.
Very lightly grease the sides of a loaf tin and put the mixture in. Cover with foil and bake in the oven for 40 minutes.
Allow to cool in the tin for 5 minutes before turning out onto a serving dish.
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