Here's a wonderful recipe from Linda McCartney's Vegetarian Home Cooking cookbook.
- 3/4 cup lentils (brown)
- 1 cup Cheddar cheese – grated (vegan cheese is great substitute)
- 1 onion -- chopped
- salt & freshly ground pepper to taste
- 1 teaspoon dried herb -- (rosemary, sage, or thyme)
- 1 cup fresh bread crumbs
- 1 egg -- beaten
- 3 tablespoons butter or margarine
Preheat the oven to 350 ° F and lightly grease a one pound loaf tin. Wash the
lentils twice in cold water and drain them well. Cover them with twice their
volume of cold water in a large saucepan, cover, and bring to a boil. Reduce
heat and simmer the lentils for 20 minutes, until they are quite soft.
Mix the cheese, onion, salt, pepper, and herbs in with the cooked lentils.
Add the breadcrumbs, egg, and butter or margarine to the lentil mixture and stir
well. Add more bread crumbs if the mixture is sloppy.
Press the mixture into the loaf tin and bake for 40-45 minutes. Turn out on to
a platter and serve hot.