Lentil Loaf


  • 225 g red lentils
  • 600 ml boiling water
  • 1 onion , chopped
  • 2 cloves garlic, crushed
  • 1 tbsp oil
  • 100 g fresh brown breadcrumbs
  • 100 g Cheddar cheese, grated
  • 1 tbsp chopped parsley
  • 1/2 tsp dried mixed herbs
  • 1 egg
  • salt and pepper
  • halved hazelnuts to garnish

Cooking Process

  1. Line a 1 kg/2 lb loaf tin with greaseproof paper, grease well.
  2. Cook the lentils in the boiling water for about 30 minutes, or until all the water has been absorbed and the lentils are mushy , stir frequently towards the end of the cooking time.
  3. Cook the onion and garlic in the oil until soft .
  4. Mix with the lentils and remaining ingredients and season to taste.
  5. Pack the lentil mixture into the prepared tin, cover with a sheet of greaseproof paper and bake in a moderate oven for 1 hour.
  6. Serve garnished with hazelnuts.

Lentil Loaf

Bon Apetite!

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Lentil Loaf