| Lentil Loaf |
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2 cups lentils, rinsed
6 cups water 2 medium onions, chopped 5 cloves garlic, crushed 1 hot pepper, chopped 4 Tbsp coriander leaves, finely chopped 1 cup bread crumbs 1 small can (5.5oz) tomato paste 4 Tbsp butter 3 eggs 1 tsp salt 1 tsp thyme 1 tsp pepper 1 tsp cumin 2 Tbsp oil Place lentils and water in a saucepan and bring to a boil. Cover and cook over medium heat for 40 minutes or until lentils are soft but still whole, adding more water if necessary. Drain, then place in a food processor. Process until lentils turn to paste, remove and place in a mixing bowl. In the same food processor, add remaining ingredients, except oil and process for 2 minutes. Transfer to mixing bowl, then thoroughly mix with lentils. Form into a loaf, then place in a greased bread pan. Sprinkle with the oil, then cover with aluminum foil. Bake in a 350°F preheated oven for 35 minutes then remove the aluminium foil. Bake uncovered for a further 10 minutes. Best served hot. Serves 8 to 10. |
