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’ —–