Lentil and vegetable loaf
This hearty savory loaf is full of rich
flavors and moist vegetables. It is a good dish for a family supper,
served with baked potatoes and green vegetables.
INGREDIENTS
50g (2 oz) continental or brown lentils
600ml (1 pint) boiling water
1 potato, weighing about 175g (6 oz)
15ml (1 tbsp) sunflower oil
100g (4 oz) leeks, trimmed and diced
1 medium carrot, diced
100g (4 oz) mushrooms, chopped
10ml (2 tsp) chopped fresh sage
10ml (2 tsp) miso
50ml (2 fl oz) bean stock or dark
vegetable stock
15ml (1 tbsp) tomato puree
50g (2 oz) porridge oats
25g (1 oz) breadcrumbs
15g (1/2 oz) sunflower margarine
15g (1/2 oz) whole wheat flour
15ml (1 tbsp) shoyu
5ml (1 tsp) yeast extract
Black pepper
Method
Put the lentils in a deep dish and pour
over the boiling water. Cover and cook for 12 mins. (all powers),
stirring 2-3 times. Leave to stand for 5 mins then drain.
Pierce the potato and wrap in absorbent
paper. Cook for 6 mins. 600W (5 mins. 700W; 7.5 mins. 500W), turning
over halfway through. Leave to cool slightly, then dice.
Put the oil in a medium dish and cook for
1 min. 600W (30 secs. 700W; 1 min. 500W). Stir in the leeks and cook
for 3 mins. 600W (2.5 mins. 700W; 3.5 mins. 500W).
Add the carrot, mushrooms, potato, sage
and the miso dissolved in a little of the stock. Cover and cook for 5
mins. (4 mins. 700W; 6 mins. 500W), stirring once or twice. Stir in the
tomato purée, oats, breadcrumbs and lentils.
Put the margarine in a separate dish and
cook for 30 secs. Stir in the flour and cook for 30 secs. Add the
remaining bean stock, shoyu and yeast extract. Cook for 1-1.5 mins,
stirring once.
Stir the sauce into the lentil and
vegetable mixture. Season to taste. Spoon into 450g (1 lb) loaf dish
and cook for 10 mins. 600W (8.5 mins. 700W; 12.5 mins. 500W). Leave to
stand for 5 mins before turning out and serving.
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