6 oz split red lentils
8 fl oz water
1 bay leaf
4 oz grated cheese
1 onion finely chopped
2 0z button mushrooms, chopped
1 and 1/2 oz wholemeal breadcrumbs
1 Tbsp chopped parsley
1 Tbsp lemon juice
Put lentils, water and bay leaf into saucepan and simmer, uncovered,
until lentils are tender, all liquid absorbed - about 20 mins.
Remove bay leaf. Oven to Gas Mark 5. Grease loaf tin with butter,
sprinkle with dried crumbs. Add cheese, onion, mushrooms, breadcrumbs,
parsley, lemon juice and egg to lentils. Mix well. Season well.
Bake in tin, uncovered for 45-60 mins. until firm and golden brown