Moroccan Lentil Sunday Lunch Loaf

Moroccan Lentil Sunday Lunch Loaf
 
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This recipe was uploaded
by gr8scott

 
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Ingredients

Ingredients
Method
 
  • half pint lentils (I used puy)
  • 1 pint stock (water + stock cube)
  • 3 bay leaves
  • 3 slices bread, crumbed (chopped small)
  • quarter pint pinhead oatmeal, toasted (I suppose you can use oats)
  • quarter pint suet
  • quarter pint grated celeriac
  • quarter pint grated cheese (harder the better)
  • 2 tbsp harissa (I make my own - v easy)
  • 3 eggs
  • 5 tbsp chopped herbs (I had thyme & parsley in my garden, but would have loved coriander too)
  • 2 tbsp curry powder (I make my own - v easy: lots of ground , cumin & coriander with some fenugreek, turmeric, & chilli to taste)
  • salt and pepper (I try to omit salt)
  • 1 tbsp butter
Wash your hands! Put the bay leaves, lentils and stock in a pot - simmer till the stock is nearly soaked (about quarter of an hour) & leave to cool for a further 15 minutes whilst the rest soaks in... don't forget to throw away the bay leaves. Meanwhile, toast the oatmeal on a tray in a hot oven for 10 minutes (max), butter a large loaf-tin, chop up the bread, and liberally line the loaf-tin with a couple of tbsp breadcrumbs - throw all leftover breadcrumbs on top of the cooling lentils and pile on the toasted pinhead oatmeal. Grate the celeriac and cheese over the breadcrumbs, chuck in the suet (I get mine for free from the butchers - grate it fresh: it stores really well in the freezer) as well as the harissa, the chopped herbs, the spices, any further seasoning (like salt / pepper), and the eggs. Take off your rings and pile in with both hands working all the ingredients together for a good minute... then dump the mixture into the loaf-tin and bake in a moderate over for 1-1.5 hours, basically till a deepish, rich golden colour. Leave to cool a little, tip out and slice... absolutely gorgeous with olive-oil roasted celeriac, turnip, and potato oven chips, perhaps with a moroccan tomato sauce made with a little onion, garlic, ginger, chopped coriander leaves, and tomato passata or tin of plum tomatoes, simmered together for 30 minutes

Moroccan Lentil Sunday Lunch Loaf

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This recipe was uploaded by gr8scott

 
 
I've been trying really hard to save recently (unemployed for 1 year now) and wanted to spice things up for the family given I can't afford a Sunday joint... I've made my own haggis but that's not always the healthiest option. So I concocted this recipe with things I had in the cupboard & fridge - and wow! I knew immediately I had to share it.

Method


Wash your hands! Put the bay leaves, lentils and stock in a pot - simmer till the stock is nearly soaked (about quarter of an hour) & leave to cool for a further 15 minutes whilst the rest soaks in... don't forget to throw away the bay leaves. Meanwhile, toast the oatmeal on a tray in a hot oven for 10 minutes (max), butter a large loaf-tin, chop up the bread, and liberally line the loaf-tin with a couple of tbsp breadcrumbs - throw all leftover breadcrumbs on top of the cooling lentils and pile on the toasted pinhead oatmeal. Grate the celeriac and cheese over the breadcrumbs, chuck in the suet (I get mine for free from the butchers - grate it fresh: it stores really well in the freezer) as well as the harissa, the chopped herbs, the spices, any further seasoning (like salt / pepper), and the eggs. Take off your rings and pile in with both hands working all the ingredients together for a good minute... then dump the mixture into the loaf-tin and bake in a moderate over for 1-1.5 hours, basically till a deepish, rich golden colour. Leave to cool a little, tip out and slice... absolutely gorgeous with olive-oil roasted celeriac, turnip, and potato oven chips, perhaps with a moroccan tomato sauce made with a little onion, garlic, ginger, chopped coriander leaves, and tomato passata or tin of plum tomatoes, simmered together for 30 minutes
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