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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 6 |
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This comes from Sarah Brown's Vegetarian Kitchen. I first tried it at a friend's house for a luncheon party. Served with salad, french bread and homemade tomato sauce, it is absolutely delicious. It can be served hot or cold. Ingredients:
6 ounces red lentils |
12 fluid ounces water |
4 ounces grated cheddar cheese |
1 onion, peeled and finely chopped |
1 tablespoon fresh parsley, chopped |
1/2 teaspoon cayenne pepper |
2 teaspoons lemon juice |
1 large egg |
3 tablespoons single cream |
salt & freshly ground black pepper |
1 teaspoon butter |
Directions:
1. Pre-heat the oven to gas mark 5, 375 deg F (190 deg C).
2. Pick over the lentils for any sticks and stones.
3. Rinse thoroughly and cook in a tightly covered pan with the water for 10-15 minutes.
4. Check after 10 minutes in case you need to add more water.
5. The mixture should cook to a stiff puree.
6. Remove the pan from the heat and mix in the grated cheese, chopped onion, parsley, cayenne pepper and lemon juice.
7. Season to taste.
8. In a separate bowl lightly beat the egg.
9. Stir in the cream (to the egg).
10. Pour this mixture over the lentils.
11. Greas e 1 lb loaf tin with the teaspoon of butter and press in the mixture.
12. Bake for 45-50 minutes until the top is golden brown and the mixture feels firm to the touch.
13. Let it stand for 10 minutes in the tin before turning out.
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