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Serves: 6
Time to prepare: 10 mins
Time to cook: 55 mins
Dietary requirements: Halal, Kosher, Vegan (with substitutions)
Ingredients
225g/8oz red lentils
500ml/18fl oz water
1 tbsp vegetable oil
1 large onion, chopped
2 carrots, grated
110g/4oz cheddar cheese, grated
½ tsp dried sage
1 tbsp parsley, chopped
1 egg
25g/1oz wholemeal breadcrumbs
For egg-free alternative, substitute egg above for the following
1 tbsp brown flax seed powder or 1bsp white chia seed powder
3 tbsp water
Instructions
Simmer the lentils in the water until lentils soft and water absorbed.
Gently fry onion in oil until soft.
Add onion and other ingredients to lentils and mix well.
Press into baking dish and bake at 190°C/375°F/gas mark 5 for 30 minutes.
Cut into slices and serve hot or cold with a side salad.
Egg-free alternative:
Simmer the lentils in the water until lentils soft and water absorbed.
Mix finely ground brown flax or white chia seed powder with 3 tablespoons of water. Whisk thoroughly and let sit for 5 minutes or so. (Keep in mind that flax and chia are highly perishable once the seeds are ground.)
Gently fry onion in oil until soft.
Add onion and other ingredients to lentils and mix well.
Press into baking dish and bake at 190°C/375°F/gas mark 5 for 30 minutes.
Cut into slices and serve hot or cold with a side salad.
Kerry-Anne Head
23 August, 2019
Your dietary requirements states ‘Egg Free’ for this recipe but it requires an egg..
Jasmine
03 September, 2019
Hi Kerry-Anne
We’ve described this recipe as ‘Egg Free’ because flax seed has been listed as an alternative. This would make it egg free.
Very best wishes
Jasmine