Lentils are low in calories and high in nutrition. They are easy to cook and you’ll find I use them in so many of my recipes. They contain soluble fibre so great for lowering your blood cholesterol, rich in folate and iron, they are good for heart health and great for pregnant women who are advised to up their intake of folate for baby’s growth. They are also a good source of protein and increase slow-burning energy due to their fibre and complex carbohydrates.
serves 4 people
1 tablespoon of vegetable oil
1 red onion finely chopped
2 cloves of garlic finely chopped
1 medium carrot finely chopped
150g red lentils
900ml boiling water
organic veg stock cube
1 flax egg (see recipe below)
160g of rolled oats
3 tablespoons of mixed fresh curly and flat leaf parsley chopped finely
1/2 teaspoon rock salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garam masala
1/2 teaspoon cumin
1/2 teaspoon turmeric
1/2 teaspoon cayenne pepper
1/2 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
Make up your flax egg before you begin to cook:
3 tablespoons flax seeds (linseeds) ground to a powder
6 tablespoons water
Grind the flax seeds to a powder in a vitamix or similar grinder and add water, stir thoroughly and put in fridge for 15 minutes to settle.
Heat the vegetable oil in a frying pan and add the chopped red onion, garlic and carrot and cook for about 10 mins until onions are soft.
Add the spices and cook for a further 2 minutes stirring all the time.
Boil the water in a kettle and make up the stock in a bowl, add the flax egg to the stock stirring thoroughly. Add the lentils to the mix in the frying pan together with the stock, all the dried herbs and salt and pepper.
Simmer for 20 minutes until the lentils are soft, stirring occasionally.
Once the lentils are cooked and soft add the finely chopped parsley and the oats, stir thoroughly – you’re looking to achieve a consistency that is firm yet moist.
Grease a medium loaf tin and put mixture in and level with a palette knife.
Cook in a pre-heated oven at 200C (400F/ gas mark6) for 40 minutes until top has browned.
Slide a palette knife around the edge of the loaf tin to loosen the loaf and turn out onto a cooling rack for 5-10 minutes.
Turn out on a chopping board and slice with a good bread knife and serve with roast potatoes, vegetables and gravy.