Happily! It's my stepmother's recipe. The * indicates her note when she typed it out for me.
1 cup dry red lentils
2 cups fresh vegetable broth
1 bay leaf
1 Tbsp butter or margarine, softened
2 Tbsp whole wheat bread crumbs
2 cups grated mature (sharp) cheddar
1 leek, chopped
4 oz button mushrooms, finely chopped
1 Ĺ cups whole wheat bread crumbs
2 Tbsp chopped fresh parsely
1 Tbsp lemon juice
2 eggs, lightly beaten
Salt and pepper
Preheat oven to 375 degrees.
Put the lentils, stock and bay leaf in a saucepan. Bring to a boil. Cover and simmer gently for 15-20 minutes until all the liquid is absorbed and the lentils have softened. Discard the bay leaf.
Meanwhile, spray a 2lb loaf pan with oil, then sprinkle with the 2 T of breadcrumbs.
Stir the cheese, leek, mushrooms, 1 Ĺ cups bread crumbs and parsley into the lentils. Add lemon juice and eggs. Season well and spoon into prepared loaf pan. (If itís too dry at this stage, add some milk, broth or whatever, as it tends to be dry. Then maybe spice it up a bit more.*) Smooth the top and bake for 1 hour or until golden. Loosen the loaf with a knife or spatula and turn on to a plate.
I like it cold with salad, actually.