Cheese and Lentil Loaf

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.

Reviews

(2)
Most Helpful

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.

Divabell October 09, 2012

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.

derekn552 November 08, 2014

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