100g red lentils
225ml vegetable stock
50g cashew nuts, chopped
1tbsp olive oil
Half an onion, chopped
1 small leek, trimmed and chopped
Half a red pepper, deseeded and chopped
50g mushrooms, sliced
1 garlic clove, chopped
1 tsp lemon juice
40g Cheddar Cheese, grated
1 small egg, beaten
What to do:
Rinse the lentils well in a sieve and tip into a medium-sized pan.
Add the stock and bring to the boil. Reduce the heat, cover and simmer, stirring occasionally, for about 15 minutes until the lentils are soft and all the stock has been absorbed.
Preheat the oven to 200 degrees C/Gas Mark 5 and line the bottom of a small casserole dish with greaseproof paper.
Warm the oil in a frying pan and add the onion, leek, red pepper, mushrooms and garlic. Cook for 5-10 minutes until soft, then stir in the lemon juice.
Put the lentils and veggies into a mixing bowl. Add the breadcrumbs, cashew nuts, cheese and egg and mix well.
Transfer to the casserole dish. Smooth out the top and cover with a piece of lightly oiled aluminium foil.
Cook in the oven for about 30 minutes, then remove the foil.
Cook for a further 25/30 minutes. Check by inserting a skewer into the middle – when it comes out clean, the loaf is ready.
Remove from oven and leave to cool and set in the casserole dish for about 10 minutes.
It will now be easy to turn out of the dish and cut into slices.
The photo does this dish no credit whatsoever…it tastes much better than it looks! For a deeper-looking “roast” (which will easily serve 4 people) double the recipe so that it fills the casserole/loaf tin properly and will give you nice, thick slices.