Eating In

This recipe comes from ‘The Bean Book’ by Rose Elliot – a classic of vegetarian cookery.

6oz whole green (continental) lentils, soaked, rinsed and simmered until tender. (About 40 min.)
1 onion and 1 clove of garlic chopped finely and fried in oil until soft.
4oz walnuts ground or pulverized in a liquidiser.
4 oz wholemeal breadcrumbs.
1 tablespoon tomato puree
1 tablespoon chopped parsley
1 egg
1 tsp dried thyme
salt and pepper

Mix all the ingredients together. Prepare a 1lb loaf tin by putting a long strip of foil across the bottom and up the two narrow sides. Grease it generously with butter. Set the oven to 375°F, 190°C, gas mark 5. Spoon the mixture into the loaf tin and smooth the top. Cover with a piece of greased foil and bake in the oven for 1 hour. Leave the loaf to stand in its tin for a few minutes before turning it out.