Which I really want to call Yentl Loaf as some sort of homage to the mighty BabsÂ because clearly I am hilarious.
- 1/2 cup green lentils
- 1/3 cup red lentils
- 1 1/2 cups stock
- 1 tsp olive oil
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- 2 zucchini, grated
- 1 carrots, grated
- 1/2 red capsicum, diced
- 2 cobs corn, kernels cut off
- 125 g firm tofu, cubed
- 1 1/2 cups fresh 5-grain breadcrumbs
- 2 eggs
- 1/2 lemon, finely grated zest and juice
- 2 tbs fresh herbs
- Combine the lentils with the stock, bring to the boil and simmer for 20-30 minutes or until all the fluid has been absorbed.
- Preheat the oven to 180C and line a loaf tin w/ baking paper (I made two smaller loaves)
- In a deep frypan, heat the oil and saute the onion and garlic until soft
- Add the carrot and zucchini (I grated them in the food processor as grating by hand is for pussies), corn and capsicum and cook for a minute or 2
- Fold through the tofu, breadcrumbs (keep a handful aside to scatter over the top), eggs, lemon rind and juice and herbs
- The mixture should be wet but not runny
- Spoon into the baking dish and cook for 40-50 minutes until firm to touch
- Let cool in the tin for 10 minutes, then cut into thick slices
I reckon you could make them a little wetter, roll them as patties and make lentil burgers.
The variations on this are infinite. I loved it. Oscar loved it. Felix and Jasper hated it. I served it with salad, avocado and a dollop of sour cream (and chilli sauce for me, sweet chilli for Felix). It would rock with a salsa type creation with fresh chilli to give it some kick, but it was the day before fruit and veg shop day, so no fresh tomatoes to work with.