Lentil Loaf

Servings: 4
Ingredients:

6 oz Red lentils
12 oz Water
1 ea Onion, chopped
1 tb Parsley
1/2 ts Cayenne
1 tb Nutritional yeast
Lemon juice
Salt and pepper

Rinze lentils thoroughly. Cover with water and cook for 10 to 15 minutes.
Add more water if you need to. You should have a stiff puree. Stir fry
onions in a little oil till soft, throw in the cayenne and cook for a few
more seconds. Remove lentils from heat and stir in the remaining
ingredients. Add a little more stock or water if the mixture is too dry.
Season with salt and pepper to taste.

Grease a 1 lb loaf tin, press in the lentils mixture. Bake at 375F/190C
for 45 to 50 minutes. Let stand for 10 minutes and then turn out on a
plate. Serve with vegetables.

Very loosely based on Sarah Brown, ‘Vegetarian Kitchen’

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