{"id":843,"date":"2006-12-05T15:30:39","date_gmt":"2006-12-05T02:30:39","guid":{"rendered":"http:\/\/www.frot.co.nz\/design\/recipes\/?p=843"},"modified":"2021-05-18T09:43:02","modified_gmt":"2021-05-17T21:43:02","slug":"stuffed-lentil-loaf","status":"publish","type":"post","link":"https:\/\/www.frot.co.nz\/design\/recipes\/stuffed-lentil-loaf\/","title":{"rendered":"Stuffed Lentil loaf"},"content":{"rendered":"<p style=\"text-align: left;\" align=\"center\"><strong>Lentil layer:<\/strong><\/p>\n<ul>\n<li style=\"text-align: left;\">8 oz (225g) red lentils<\/li>\n<li style=\"text-align: left;\">2 Tablespoons whey (or lemon juice)<\/li>\n<li style=\"text-align: left;\">1 oz butter<\/li>\n<li style=\"text-align: left;\">2 Tablespoons lemon juice<\/li>\n<li style=\"text-align: left;\">1 teaspoon sea salt<\/li>\n<li style=\"text-align: left;\">1 teaspoon paprika<\/li>\n<\/ul>\n<p style=\"text-align: left;\" align=\"center\"><strong>Onion layer:<\/strong><\/p>\n<ul>\n<li style=\"text-align: left;\">1 oz butter (or olive oil)<\/li>\n<li style=\"text-align: left;\">2 large onions, chopped<\/li>\n<li style=\"text-align: left;\">2 Tablespoons chopped fresh sage, or 2 teaspoon dried<\/li>\n<\/ul>\n<p style=\"text-align: left;\" align=\"center\"><strong>Mushroom layer:<\/strong><\/p>\n<ul>\n<li style=\"text-align: left;\">2 Tablespoons butter (or olive oil)<\/li>\n<li style=\"text-align: left;\">4 large brown mushrooms<\/li>\n<li style=\"text-align: left;\">1 teaspoon sea salt<\/li>\n<\/ul>\n<p style=\"text-align: left;\" align=\"center\"><strong>Topping:<\/strong><\/p>\n<ul>\n<li style=\"text-align: left;\">\u00bd cup tasty cheese &#8211; and\/or<\/li>\n<li style=\"text-align: left;\">3 Tablespoons breadcrumbs<\/li>\n<\/ul>\n<p style=\"text-align: left;\" align=\"center\">~In the morning:<\/p>\n<p style=\"text-align: left;\" align=\"center\">~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<\/p>\n<p style=\"text-align: left;\" align=\"center\">~About an hour and a quarter before you want to eat:<\/p>\n<p style=\"text-align: left;\" align=\"center\">~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<\/p>\n<p style=\"text-align: left;\" align=\"center\">~Meanwhile, melt 1 oz butter in a large frypan on a low heat<\/p>\n<p style=\"text-align: left;\" align=\"center\">~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<\/p>\n<p style=\"text-align: left;\" align=\"center\">~Turn oven on to 200C &amp; grease and line a loaf pan.<\/p>\n<p style=\"text-align: left;\" align=\"center\">~When the lentils are done, take off the heat, add the butter and beat in<\/p>\n<p style=\"text-align: left;\" align=\"center\">~Add the lemon juice, salt &amp; paprika and beat again, then pour half into the loaf tin<\/p>\n<p style=\"text-align: left;\" align=\"center\">~Turn the onions off, and stir in the sage, then spoon into the loaf tin<\/p>\n<p style=\"text-align: left;\" align=\"center\">~Put the rest of the lentil mixture in &amp; put into oven. Cook for 20 mins<\/p>\n<p style=\"text-align: left;\" align=\"center\">~Meanwhile, set some more butter to melt<\/p>\n<p style=\"text-align: left;\" align=\"center\">~Chop up the mushrooms and cook up in the butter<\/p>\n<p style=\"text-align: left;\" align=\"center\">~Add the salt to the mushrooms and stir<\/p>\n<p style=\"text-align: left;\" align=\"center\">~If using the breadcrumbs, mix them with the cheese<\/p>\n<p style=\"text-align: left;\" align=\"center\">~When loaf has cooked for 20 mins, take out and put the mushrooms on top<\/p>\n<p style=\"text-align: left;\" align=\"center\">~Sprinkle over the topping &amp; put back in oven<\/p>\n<p style=\"text-align: left;\" align=\"center\">~Cook for another 10 mins or until the top is golden<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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: \u00bd cup tasty cheese &#8211; and\/or 3 Tablespoons breadcrumbs ~In [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[9,7,10,5,18,4,23],"tags":[],"_links":{"self":[{"href":"https:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/posts\/843"}],"collection":[{"href":"https:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/comments?post=843"}],"version-history":[{"count":2,"href":"https:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/posts\/843\/revisions"}],"predecessor-version":[{"id":1671,"href":"https:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/posts\/843\/revisions\/1671"}],"wp:attachment":[{"href":"https:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/media?parent=843"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/categories?post=843"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/tags?post=843"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}