Ingredients:
6 ounces red lentils
12 fluid ounces water
4 ounces grated cheddar cheese
1 onions, peeled and finely chopped
1 tablespoon fresh parsley, chopped
1/2 teaspoon cayenne pepper
2 teaspoons lemon juice
1 large eggs
3 tablespoons single cream
salt & freshly ground black pepper
1 teaspoon butter
Directions:
Pre-heat the oven to gas mark 5, 375 deg F (190 deg C).
Pick over the lentils for any sticks and stones.
Rinse thoroughly and cook in a tightly covered pan with the water for 10-15 minutes.
Check after 10 minutes in case you need to add more water.
The mixture should cook to a stiff puree.
Remove the pan from the heat and mix in the grated cheese, chopped onion, parsley, cayenne pepper and lemon juice.
Season to taste.
In a separate bowl lightly beat the egg.
Stir in the cream (to the egg).
Pour this mixture over the lentils.
Greas e 1 lb loaf tin with the teaspoon of butter and press in the mixture.
Bake for 45-50 minutes until the top is golden brown and the mixture feels firm to the touch.
Let it stand for 10 minutes in the tin before turning out.
Servings: 6
Time preparation: 10 min.
Time total: 85 min.