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Red Lentil and Cheese Loaf

A community recipe by

Not tested or verified by Nigella.com

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Introduction

I got the basic idea of this recipe off another food board I used to be on but adapted it to my own taste. It's cheap, quick, healthy and tastes wonderful, both hot and cold.

I got the basic idea of this recipe off another food board I used to be on but adapted it to my own taste. It's cheap, quick, healthy and tastes wonderful, both hot and cold.

Ingredients

Serves: 2-3

Metric Cups
  • 175 grams red lentils (washed and drained)
  • 350 millilitres water
  • 110 grams cheese (grated - something with a kick to it such as mature cheddar or Gouda)
  • 3 spring onions (sliced thinly)
  • ½ bunch fresh coriander
  • harissa paste (chopped, or sambal or anything that gives a kick - to taste)
  • 1 squeeze lemon juice
  • 1 egg
  • salt (to taste)
  • pepper (to taste)
  • 6 ounces red lentils (washed and drained)
  • 12¼ fluid ounce water
  • 4 ounces cheese (grated - something with a kick to it such as mature cheddar or Gouda)
  • 3 scallions (sliced thinly)
  • ½ bunch cilantro
  • harissa paste (chopped, or sambal or anything that gives a kick - to taste)
  • 1 squeeze lemon juice
  • 1 egg
  • salt (to taste)
  • pepper (to taste)

Method

Red Lentil and Cheese Loaf is a community recipe submitted by joost and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Heat the oven to 190
  • Boil the lentils in the water for 15 minutes , lid on, until you have quite a thick paste (check after 10 minutes if it's not too dry)
  • Take the pan of the heat and stir in all the other ingedients. Put this mixture in a rectangular cake/bread mould or a springmould.
  • Bake in the oven for 45-50 minutes.
  • Let cool for 10 minutes before slicing.
  • Heat the oven to 190
  • Boil the lentils in the water for 15 minutes , lid on, until you have quite a thick paste (check after 10 minutes if it's not too dry)
  • Take the pan of the heat and stir in all the other ingedients. Put this mixture in a rectangular cake/bread mould or a springmould.
  • Bake in the oven for 45-50 minutes.
  • Let cool for 10 minutes before slicing.
  • Additional Information

    I usually eat this warm with a tomato sauce made with a tin of tomatoes, the rest of the coreander, some freeze-dried garlic and pepper and salt. Just put together in a saucepan and let it come to the boil. Simmer for a few minutes and serve.

    I usually eat this warm with a tomato sauce made with a tin of tomatoes, the rest of the coreander, some freeze-dried garlic and pepper and salt. Just put together in a saucepan and let it come to the boil. Simmer for a few minutes and serve.

    Tell us what you think