Lentil Loaf

Rinze lentils thoroughly. Cover with water and cook for 10 to 15 minutes. Add more water if you need to. You should have a stiff puree. Stir fry onions in a little oil till soft, throw in the cayenne and cook for a few more seconds. Remove lentils from heat and stir in the remaining ingredients. Add a little more stock or water if the mixture is too dry. Season with salt and pepper to taste. Grease a 1 lb loaf tin, press in the lentils mixture. Bake at 375F/190C for 45 to 50 minutes. Let stand for 10 minutes and then turn out on a plate. Serve with vegetables. Very loosely based on Sarah Brown, ‘Vegetarian Kitchen’ —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008