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    You are in: Home / Recipes / Cheese and Lentil Loaf Recipe
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    Cheese and Lentil Loaf

    Cheese and Lentil Loaf. Photo by Chef #1803311336

    1/1 Photo of Cheese and Lentil Loaf

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 25 mins

    10 mins

    1 hr 15 mins

    wizkid's Note:

    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.

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    Units: US | Metric


    1. 1
      Pre-heat the oven to gas mark 5, 375 deg F (190 deg C).
    2. 2
      Pick over the lentils for any sticks and stones.
    3. 3
      Rinse thoroughly and cook in a tightly covered pan with the water for 10-15 minutes.
    4. 4
      Check after 10 minutes in case you need to add more water.
    5. 5
      The mixture should cook to a stiff puree.
    6. 6
      Remove the pan from the heat and mix in the grated cheese, chopped onion, parsley, cayenne pepper and lemon juice.
    7. 7
      Season to taste.
    8. 8
      In a separate bowl lightly beat the egg.
    9. 9
      Stir in the cream (to the egg).
    10. 10
      Pour this mixture over the lentils.
    11. 11
      Greas e 1 lb loaf tin with the teaspoon of butter and press in the mixture.
    12. 12
      Bake for 45-50 minutes until the top is golden brown and the mixture feels firm to the touch.
    13. 13
      Let it stand for 10 minutes in the tin before turning out.

    Ratings & Reviews:

    • on October 09, 2012


      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 08, 2014

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Cheese and Lentil Loaf

    Serving Size: 1 (146 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 222.8
    Calories from Fat 88
    Total Fat 9.8 g
    Saturated Fat 5.6 g
    Cholesterol 57.5 mg
    Sodium 143.0 mg
    Total Carbohydrate 20.7 g
    Dietary Fiber 3.7 g
    Sugars 0.9 g
    Protein 13.8 g

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