Mum,
I have so many food memories from when I was growing up – indeed, new ones continue to this day! – and lentils are one of them. Looking back, I remember how Katie and I would complain when the money ran out and it was 5 ways with lentils for the week; but I also think about how tasty our meals were, and how we always had a proper home cooked dinner every night and that is something that will stay with me, that provides the important part of childhood and family life, and that as a result I will continue as I raise my own family.
Top of the family lentil list has to be lentil loaf. Lentil curry – gorgeous. Lentil Shepherd’s Pie – delicious. Lentil bolognaise – a favourite. Lentil lasagne – another take on a classic. But lentil loaf is the one that makes me smile the most. What is it? You have it hot. You have it cold. You have it in a sandwich. You fry it up as left-overs. It’s super tasty and here’s the recipe you gave me when I went to Uni in ’93.
Lots of love from Paul XX
Lentil Loaf
- 8 oz lentils – green and red mixed or just one type.
- 1 onion at least
- One egg
- Garam masala
- Cooked chopped mushrooms - optional
Fry onion gently, add lentils, cover with water and add stock cube.
Simmer till soft and there is no free liquid at all. Drain if necessary.
Mix in a beaten egg, garam masala, cooked mushrooms if you choose, and season well.
Put into a well greased loaf tin and bake for 45 mins – 1 hour no.4/5 till it seems solid and brown. Turn it out if you dare. Eat with lots of moist veg.
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