This recipe has made lentils a bit of a hit amongst my vegan and meat eating friends! lentils do not have to be bland, boring and smelly. Browse my blog for future lentil recipes as well as some for chick peas and other pulses. Most recipes are wheat and dairy free, often vegetarian or vegan, or I will tell you how you can adapt them for whoever you are cooking for who may have intolerances or allergies.
I often don't exactly weigh my ingredients but here are the standard amounts! You can adjust them to your taste of course.
Ingredients
2 cups red lentils
1 tsp salt
1 pint vegetable stock (a cube dissolved in boiling water)
1 finely chopped onion
1 finely chopped orange or red pepper (optional)
1 large grated carrot
2-3 stalks celery
2 cloves garlic
1/2 cup oats (optional)
2 tbsp of tomato puree or 1 cup of passata
2 tbsp of tomato puree or 1 cup of passata
1 egg, beaten
Freshly chopped basil or parsley
Freshly chopped basil or parsley
fresh ground pepper
Red lentils don't need to be soaked overnight like some other pulses. Simply place the lentils, salt and stock into a pan and boil for approx 25 minutes until they are soft. Soon after they have come to the boil you will need to scoop the froth off the top and maybe top up the water a little. Set aside when cooked.
Grease a loaf tin with butter or oil, and line with greaseproof paper. Preheat the oven to 180 C (360 F, or Gas mark 5).
Heat a little oil in a frying pan and fry the onion, celery, garlic and pepper (if using).
Heat a little oil in a frying pan and fry the onion, celery, garlic and pepper (if using).
Add some freshly chopped herbs (basil,or parsley) 1/4 tsp mace, 1/4 tsp cayenne pepper, and mix into the cooled lentils with the vegetables, tomato puree/passata and grated carrot.
If the mixture is quite moist, add some oats to thicken it into a cake-type texture, Then add the beaten egg to help to bind the mixture, and season with pepper.
Spoon into the loaf tin. Bake in oven for approx 30 mins. (Often half way through cooking I will cover the loaf with foil to avoid the outsides burning) It is cooked when you insert a knife and it comes out clean, and is slightly shrunken from the edges of the tin.
If the mixture is quite moist, add some oats to thicken it into a cake-type texture, Then add the beaten egg to help to bind the mixture, and season with pepper.
Spoon into the loaf tin. Bake in oven for approx 30 mins. (Often half way through cooking I will cover the loaf with foil to avoid the outsides burning) It is cooked when you insert a knife and it comes out clean, and is slightly shrunken from the edges of the tin.
This can be sliced and served hot - with vegetables and gravy or a tomato based sauce, or serve cold with salads. The slices can even be wrapped up for a snack or picnic.
Note: I often make the above in a bulk and make 2-3 lentil loafs as they can easily be frozen or passed onto appreciative friends. You can also add a variety of flavours and vegetables, for example substitute the peppers and tomato for mushroom and beef stock. Or omit the celery if you don't like it much, although it does add a lovely texture.
Note: I often make the above in a bulk and make 2-3 lentil loafs as they can easily be frozen or passed onto appreciative friends. You can also add a variety of flavours and vegetables, for example substitute the peppers and tomato for mushroom and beef stock. Or omit the celery if you don't like it much, although it does add a lovely texture.
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