Lentil and cheese loaf

This vegetarian loaf contains approximately 70g of protein in total and provides a good source of vitamin c and calcium. Best served with a fresh garden salad, this loaf is a delicious, light lunch or dinner.

Ingredients

6 oz red lentils
12 fl oz water
4 oz cheddar cheese, grated
1 onion, finely chopped
1 tbsp fresh parsley, chopped
½ tsp cayenne pepper
Dash of lemon juice
1 large egg
3 tbsp cream
Salt and Pepper
1 tsp butter

Method

Preheat the oven to 375°F and lightly grease a 1 lb loaf tin with 1 tsp of butter.

In a large covered pot, cook the lentils in boiling water for about 10 – 15 minutes. Make sure you check the water level so as not to burn the lentils! If necessary, add a bit of boiling water. The mixture should resemble a heavy puree when it is done. Take the pot off the heat and stir through the cheese, onion, parsley, cayenne pepper and lemon juice. Add salt and pepper to your taste.

In a small bowl, beat the large egg and mix in the cream. Pour the mixture over the lentil puree. Then, press the puree into the prepared loaf tin and put it in the oven for about 45 – 50 minutes. The top of the lentil loaf should be golden brown when cooked. Let the loaf cool down a bit before taking it out of the loaf tin.