Lentils Bake

Ingredients (serves 3-4) 
 

• 4 cups brown lentils

• 1 medium onion

• 1 red pepper

• 1 medium carrot

• 1 medium zucchini

• 4 medium juicy tomatoes

• 2 teaspoons dried thyme

• 1 teaspoon cumin powder

• ½ cup vegetable stock

• Salt and fresh ground pepper

• Seasoned breadcrumbs

Soak brown lentils in water for about 1-2 hours (this is not necessary but does reduce the cooking time).
Drain, rinse and put into a medium saucepan, cover well with water and bring to the boil.

Mash lentils in a bowl, it doesn’t matter if they are not all completely mashed leaving some whole adds to the texture.
Grate carrot, zucchini and chop finely onion, pepper and tomatoes into the mixture and mix well.
Add cumin, salt and pepper and mix well.
Add enough of the stock to make a soft but not wet mixture and enough of the bread crumbs so that the mixture holds together but is not dry.
It should leave the sides of the bowl and feel a little moist.

Brush oil onto a 40cm long piece of foil, making sure to oil to all the edges, then turn out the mixture.

Press into a shape about 30cm long and 8-10cm wide (oblong or terrine shaped).
Fold the sides of the foil over tuck the ends in and gently slide onto a baking tray.
Bake in a 160c oven for 1 1/4 to 1 1/2hours. Take out just before serving.