Ingredients Jump to Instructions ↓

  1. 6 oz Red lentils

  2. 12 oz Water

  3. 1 Onion, chopped

  4. 1 tb Parsley

  5. 1/2 ts Cayenne

  6. 1 tb Nutritional yeast

  7. 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 & cook for a few more seconds. Remove lentils from heat & stir in the remaining ingredients. Add a little more stock or water if the mixture is too dry. Season with salt & pepper to taste. Grease a

  8. 1 lb loaf tin, press in the lentils mixture. Bake at

  9. 190C for 45 to 50 minutes. Let stand for 10 minutes & then turn out on a plate. Serve with vegetables. Very loosely based on Sarah Brown, "Vegetarian Kitchen"


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