Red Lentil Loaf

(serves 6-8)

1 1/2 cups red lentils

3 c water

1 bay leaf

2 cloves garlic, chopped

2 sliced onions

1 tbsp olive oil

2 eggs

1 tin Mexican spiced toms

1 – 2 c grated cheese

3 slices wholemeal bread, crumbled

1 tsp salt

1 tsp curry powder

1/2 c chopped parsley 

Simmer lentils with water, bayleaf and garlic until tender.

Meanwhile saute onions in oil. Remove from heat and add eggs, cheese, tomatoes, breadcrumbs, seasonings and parsley.

Remove bayleaf from lentils and drain off any excess water.

Stir lentils into rest of mixture and spoon into greased/lined baking dish or tin.

Bake uncovered at 180 C for about 45 minutes or until firm in the middle.

(Jan)