CHEESE AND LENTIL LOAF
This comes from Sarah Brown's Vegetarian Kitchen. I first tried it at a friend's house for a luncheon party. Served with salad, french bread and homemade tomato sauce, it is absolutely delicious. It can be served hot or cold.
Provided by wizkid
Categories Savory Pies
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Pre-heat the oven to gas mark 5, 375 deg F (190 deg C).
- Pick over the lentils for any sticks and stones.
- Rinse thoroughly and cook in a tightly covered pan with the water for 10-15 minutes.
- Check after 10 minutes in case you need to add more water.
- The mixture should cook to a stiff puree.
- Remove the pan from the heat and mix in the grated cheese, chopped onion, parsley, cayenne pepper and lemon juice.
- Season to taste.
- In a separate bowl lightly beat the egg.
- Stir in the cream (to the egg).
- Pour this mixture over the lentils.
- Greas e 1 lb loaf tin with the teaspoon of butter and press in the mixture.
- Bake for 45-50 minutes until the top is golden brown and the mixture feels firm to the touch.
- Let it stand for 10 minutes in the tin before turning out.
Nutrition Facts : Calories 222.8, Fat 9.9, SaturatedFat 5.7, Cholesterol 57.5, Sodium 143.1, Carbohydrate 20.7, Fiber 3.7, Sugar 1, Protein 13.9
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