Cheese And Lentil Loaf

• 6 ounces red lentils
• 12 fluid ounces water
• 4 ounces grated cheddar cheese
• 1 onion, peeled and finely chopped
• 1 tablespoon fresh parsley, chopped
• 1/2 teaspoon cayenne pepper
• 2 teaspoons lemon juice
• 1 large egg
• 3 tablespoons single cream
• salt & freshly ground black pepper
• 1 teaspoon butter

1. Pre-heat the oven to gas mark 5, 375 deg F (190 deg C).
2. Pick over the lentils for any sticks and stones.
3. Rinse thoroughly and cook in a tightly covered pan with the water for 10-15 minutes.
4. Check after 10 minutes in case you need to add more water.
5. The mixture should cook to a stiff puree.
6. Remove the pan from the heat and mix in the grated cheese, chopped onion, parsley, cayenne pepper and lemon juice.
7. Season to taste.
8. In a separate bowl lightly beat the egg.
9. Stir in the cream (to the egg).
10. Pour this mixture over the lentils.
11. Greas e 1 lb loaf tin with the teaspoon of butter and press in the mixture.
12. Bake for 45-50 minutes until the top is golden brown and the mixture feels firm to the touch.
13. Let it stand for 10 minutes in the tin before turning out.

red lentils, fluid ounces water, cheddar cheese, onion, fresh parsley, cayenne pepper, lemon juice, egg, single cream, salt, butter

Taken from www.food.com/recipe/cheese-and-lentil-loaf-96816 (may not work)