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Friday, November 19, 2004

Red Lentil and Mushroom Loaf

Normally, when we think of a savoury loaf, we think of left-overs and meat. Well, not this one. I was quite surprised when I first tried out this vegetarian recipe because not only was it easy to make but it was also very tasty!

175 g red lentils
About 1 cup of water
4 oz cream cheese
1 egg
2 tablespoons of cream
100 g fresh button mushrooms, chopped
1 clove of garlic, minced
2 sprigs of flat leaf parsley or coriander, finely chopped
Some black pepper
Some olive oil
1 packet McCormick's Mushroom Gravy Mix

  1. Preheat your oven to 180°C.
  2. Grease a 8" x 4" loaf tin with some olive oil and then line the bottom and sides with baking paper. Once that is done, brush a little more olive oil over the baking paper.
  3. Boil your lentils in a saucepan with about 1 cup of water. Stir every now and then to prevent the lentils from sticking to the bottom of the pot and burning. Cook until the lentils are mushy and have soaked up the water. Leave aside.
  4. Put the cream cheese in a mixing bowl. Then add the lentils, mushrooms, garlic and parsley. Mix thoroughly until all combine.
  5. Next, beat the egg with the cream then pour into the lentil mix and combine. Season with the black pepper.
  6. Spoon the mix into the loaf tin.
  7. Bake in oven for about 40 minutes.
  8. Remove from oven and let cool a bit before flipping the loaf out from the tin.
  9. Cook the McCormick's Mushroom Gravy Mix according to the instructions on the packet.
  10. Slice the loaf and serve with gravy.

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