This is an old favourite that I used to make when I was a student. A recipe originally taken from Sarah Brown’s Vegetarian Kitchen Book, and made on a regular basis as it really is delicious hot or cold and makes a great snack food. Which is lucky as since giving up sugar – I am now on day 2 – I am trying to beat the urge to snack on bananas. Let me tell you, when there’s a whole bowl of fruit sitting in front of you waving hello, it’s not the easiest thing in the world to turn a blind eye.
Not that it is in anyway comparable to the multitude of atrocities which humankind bestows upon itself. A point made very succinctly in another ‘ditch the modern food evils’ diet. The Whole30 programme. I don’t know whether you have heard of it, but basically it is a bootcamp for only eating certain foods in which they remind you, albeit very politely, that giving up cheese etc for 30 days is nowhere near akin to losing a right arm. Well, I’m not sure they use that very same example, but the point is, it’s not true hardship or pain.
Anyway, back to the cheese and lentil loaf.
Wash 175g of red lentils and place into a pan filled with 350ml of water. Pop the lid on and cook for 10 – 15 minutes checking that the pan doesn’t boil dry. There’s nothing quite like the smell of burnt lentils on the bottom of a pan, and they’re a devil to get off.
When cooked add 110g of grated cheddar cheese, 1 peeled and chopped onion, a tablespoon of fresh parsley or a little less if you decide to use fresh thyme, 1/2 teaspoon cayenne, a splash of lemon juice, 3 tablespoons of single cream an egg and salt and pepper to taste. Mix it all up and pour into a greased loaf tin. Bake at gas mark 5 for approximately 50 minutes. I say approximately because you need the top to be firm to touch which may take longer than 50 minutes.
Let it cool for 10 minutes and eat with whatever you fancy. Potatoes, rice, salad, homemade tomato sauce, broccoli…
The world is your oyster.