Lentil Loaf

• 6 ounces red lentils, split
• 8 fluid ounces water
• 1 bay leaf
• 4 ounces cheese, grated
• 1 onion, finely chopped
• 1 12 ounces whole wheat breadcrumbs
• 1 tablespoon parsley, chopped
• 1 tablespoon lemon juice
• 1 egg
• to taste salt and pepper
• to taste butter (for coating tin)
• to taste dried crumbs (for coating tin)

1. Put lentils, water and bay leaf into saucepan and simmer, uncovered, until lentils are tender, all liquid absorbed - about 20 mins.
2. Remove bay leaf.
3. Oven to Gas Mark 5.
4. Grease loaf tin with butter, sprinkle with dried crumbs.
5. Add cheese, onion, mushrooms, breadcrumbs, parsley, lemon juice and egg to lentils.
6. Mix well.
7. Season well.
8. Bake in tin, uncovered for 45-60 mins.
9. until firm and golden brown on top.
10. Hope you like it!
11. Eve

red lentils, water, bay leaf, cheese, onion, whole wheat breadcrumbs, parsley, lemon juice, egg, salt, butter

Taken from www.food.com/recipe/lentil-loaf-2740 (may not work)