This is something that I sort of made up last Sunday for a filling family lunch, having only a few nuts in the house and desperately wanting to make a nut roast, I opted for a lentil bake instead. I am not a big fan of the soft and squidgy loaves that you find in older veggie cookbooks, so I thought that a crunchier version would be worth a try. This is the result!
300g red lentils
200g green lentils
800ml good quality vegetable stock
2 tbs sunflower oil
1 large onion, finely chopped
2 cloves of garlic, minced
1 stick of celery, finely chopped
1 red pepper, deseeded and finely chopped
1 tsp ground cumin
1 tsp ground turmeric
1 tsp sweet smoked paprika
4 tbs plain flour
2 tsp Herbes de Provence
Freshly ground salt & pepper to season
1. Preheat the oven to 190C.
2. Place the lentils in a saucepan with the stock and bring to the boil before simmering gently for 10 minutes. Drain thoroughly in a sieve and set aside.
3. Add the oil to a large frying pan and toss in the onion and garlic before adding the other vegetables. Simmer gently until soft.
4. Mix the vegetables, lentils, flour and herbs and spices together in a large bowl and season.
5. Pour the mixture into a greased casserole dish and bake for 45 minutes until brown and crispy.
6. Serve immediately with new potatoes and green vegetables.