Ingredients Jump to Instructions ↓

  1. 6 oz Red lentils

  2. 12 oz Water

  3. 1 ea Onion, chopped

  4. 1 tb Parsley

  5. 1/2 ts Cayenne

  6. 1 tb Nutritional yeast

  7. Lemon juice

  8. Salt and pepper

Instructions Jump to Ingredients ↑

  1. Rinze lentils thoroughly. Cover with water and cook for 10 to 15 minutes.

  2. 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.

  3. Season with salt and pepper to taste.

  4. 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.

  5. Very loosely based on Sarah Brown, ‘Vegetarian Kitchen’ —–


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