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Lentil Loaf: Healthy and Versatile

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March 15, 2016 / Vegetarian / By
Anna

Luckily, my whole family love lentils. They are not vegetarian, but perhaps it is because I used to serve them lentil dishes when they were little. There was one fussy eater amongst them, but he is probably the biggest fan of lentils now. It was not ever so, and I can recall some struggles. He took to telling people he was allergic to things that he did not want to eat like eggplant. I would get concerned calls from the mothers of his friends wondering why I had not warned them of his ‘allergies’. Just too damn smart.

Children have very sensitive taste buds and can be hard to please as I am finding with my very young grandson in the house, and the most frustrating thing is that something that was delicious yesterday is spurned tomorrow.

But lentils - I had this at a friend’s house, and after about a month of gentle reminders got the recipe from him. It is delicious if a little crumbly when warm, but firmer and just as delicious cold.

Lentil Loaf

225 grams red lentils

450 mils of vegetable stock

1 bay leaf

15 grams of butter

2 tablespoons of dried wholemeal breadcrumbs

225 grams of grated cheese (sharp flavored)

1 leek finely chopped

125 grams of button mushrooms finely chopped

90 grams of fresh wholemeal breadcrumbs

2 tablespoons of parsley

1 tablespoon of lemon juice

2 eggs beaten

Parsley to garnish

Combine the lentils, stock and bay leaf in a saucepan and cook gently until the water is absorbed and the lentils are soft. Discard the bay leaf. Line a loaf tin with greased baking paper and scatter with the dried breadcrumbs. Mix the remaining ingredients together with the lentils, season to taste, press into the loaf tin and bake at 350 degrees for about an hour.

Cool for ten minutes, turn out on to a plate and garnish with the remaining parsley. Serve with roasted vegetables and chutney of choice. 

This is an inexpensive and easy dish to make. It is suitable for a picnic once cooled and could be made the night before. Of course, you could substitute onions for the leeks or add garlic. These things will change the flavor a little but could add interest. I am thinking of making a curried version. I will update this post once I have tried it.

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Country: United Arab Emirates

Province/State: Dubayy

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