Stuffed Lentil loaf – DietNet Recipes

Lentil layer:

8 oz (225g) red lentils
2 Tablespoons whey (or lemon juice)
1 oz butter
2 Tablespoons lemon juice
1 teaspoon sea salt
1 teaspoon paprika

Onion layer:

1 oz butter (or olive oil)
2 large onions, chopped
2 Tablespoons chopped fresh sage, or 2 teaspoon dried

Mushroom layer:

2 Tablespoons butter (or olive oil)
4 large brown mushrooms
1 teaspoon sea salt

Topping:

½ cup tasty cheese – and/or
3 Tablespoons breadcrumbs

~In the morning:

~Weigh out the lentils and rinse well. Put into a saucepan and cover with water. Heat till water is warm, then turn element off. Add whey and stir well

~About an hour and a quarter before you want to eat:

~Drain and rinse lentils, and put them back in the saucepan with 375 ml of water. Bring to the boil, scrape off any foam and simmer for 15-20 mins, or until the lentils are soft, stirring from time to time

~Meanwhile, melt 1 oz butter in a large frypan on a low heat

~Chop up the onions and set to cook in the butter. On a low heat, cook the onions for about 10-15 minutes till they are soft and slightly browned, but not burnt, stirring from time to time

~Turn oven on to 200C & grease and line a loaf pan.

~When the lentils are done, take off the heat, add the butter and beat in

~Add the lemon juice, salt & paprika and beat again, then pour half into the loaf tin

~Turn the onions off, and stir in the sage, then spoon into the loaf tin

~Put the rest of the lentil mixture in & put into oven. Cook for 20 mins

~Meanwhile, set some more butter to melt

~Chop up the mushrooms and cook up in the butter

~Add the salt to the mushrooms and stir

~If using the breadcrumbs, mix them with the cheese

~When loaf has cooked for 20 mins, take out and put the mushrooms on top

~Sprinkle over the topping & put back in oven

~Cook for another 10 mins or until the top is golden