Total Time
1hr 25mins
Prep 10 mins
Cook 1 hr 15 mins

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 Nutrition

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.
Most Helpful

5 5

I had this recipe years ago, when my girls were young & I worked in the kitchen of a large children's nursery. All the children & staff & my family loved it. It's very substantial & tasty. We usually served it instead of meat (for a change) with vegetables & gravy. I'm so happy to have found it again! It will become a regular again & I'm sure my grandson will love it too.

I remember this recipe from the original Sarah Browne book. Made it and it was absolutely delicious. Don't cut down on the cayenne and use a good mature Cheddar and it really does pack a punch.