Lentil Loaf

The meaurements for this loaf are in cups. I used measuring cups for the quanity, if you don't have any measuring cups they are available very cheaply.

(cups and teaspoons are level)

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Ingredients:

2 cups water,
1 teaspoon salt
1 cup of lentils
1 small onion, diced
1 cup quick-cooking oats
3/4 cup grated cheddar cheese
1 egg
4 1/2oz spaghetti sauce or other tomato based sauce for pasta
1 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon dried parsley
1/2 teaspoon salt
1/4 teaspoon black pepper

Method:

1. Add salt to the water and boil in a saucepan

2. Add lentils and simmer covered for 25-30 minutes. Until lentils are soft and most of the water is evaporated

3. Remove from heat

4. Drain and partially mash lentils

5. Scrape lentils from the pan into a mixing bowl and allow to cool slightly

6. Stir in onion, oats and cheese until well mixed

7. Beat the egg and add the egg, sauce, herbs, salt and pepper

8. Mix well

9. Well-grease a loaf tin and spoon the mixture into it

10. Smooth the top with the back of a spoon

11. Bake at 180°C for 30 - 45 minutes until top of loaf is dry, firm and golden brown

12. Test the loaf is cooked by inserting a table knife into the middle of the loaf, if it comes out clean it is cooked

13. Cool in the loaf tin on a wire rack for 10 minutes

14. Run a sharp knife around the edges of the loaf tin, then turn it upside down onto a plate

This loaf is best served cold and served in chunky slices.