- 1 tbsp olive oil
- 1 red onion, finely chopped
- 2 cloves of garlic, finely chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 250g red lentils
- 1 low-salt vegetable stock cube
- 400g mixed pulses in water, drained and rinsed
- 100g fresh breadcrumbs
- 50g Cheddar cheese, grated
- 2 large free range eggs, lightly beaten
- 28g flat-leaf parsley, finely chopped
Preheat the oven to 160°C/gas mark 3. Line a 1-litre loaf tin with baking parchment.
Heat the oil in a medium saucepan and gently cook the onion for 5 minutes until beginning to soften. Stir in the garlic, spices and red lentils and toss together, then cook for 1 minute. Make 600ml stock using the stock cube and pour in. Simmer gently for 25-30 minutes until the lentils are tender and have absorbed all the liquid, then remove from the heat and leave to cool slightly.
Drain and rinse the mixed beans. Place in a food processor and pulse until coarsely chopped. Stir this into the lentil mixture along with the breadcrumbs, cheese, eggs and parsley, mixing together well. Spoon the mixture into the prepared tin and cover loosely with a sheet of foil. Place in the oven to cook for 50 minutes until set and golden on top. Leave to cool in the tin for 10 minutes before turning out on to a board and slicing.