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Vickys Mushroom And Lentil Loaf Recipe

Vickys Mushroom and Lentil Loaf Recipe
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Cooking Time : 1 minutes
Serving : 6
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Prepare the ingredients before making Vickys Mushroom and Lentil Loaf in your home. Then, follow these steps below to serve Vickys Mushroom and Lentil Loaf for your family or friends.

Ingredients: Vickys Mushroom and Lentil Loaf

  • 175 grams dry green lentils
  • 1 tbsp sunflower spread / butter
  • 6 spring onions / scallions finely chopped
  • 100 grams mushrooms, chopped
  • 2 tsp curry powder
  • 100 grams gluten-free breadcrumbs
  • 1 tbsp worcestershire sauce, my free-from recipe is attached below
  • 1 tbsp water
  • 2 tbsp finely chopped coriander / cilantro, divided
  • salt & pepper
  • 6 large green cabbage leaves, stalks removed
  • 450 ml passata

How to Make Vickys Mushroom and Lentil Loaf

If you have prepared the ingredients needed, now time to start cooking. There are 15 steps you must follow to make Vickys Mushroom and Lentil Loaf in your home by yourself.

    Step 1
  • Rinse the lentils then put in a saucepan and cover with cold water
  • Step 2
  • Bring to the boil then cover and reduce to a simmer for 45 minutes until tender. You can use canned lentils and skip this step
  • Step 3
  • Meanwhile preheat the oven to gas 4 / 180C / 350°F
  • Step 4
  • When the lentils are almost done, melt the spread / butter in a frying pan and cook the spring onions for around 3 minutes until softened
  • Step 5
  • Add the mushrooms and cook for 2 minutes before stirring in the curry powder
  • Step 6
  • Drain the lentils and add to the onion / mushroom mixture
  • Step 7
  • Also stir in the breadcrumbs, worcestershire sauce, water, 1 tablespoon of the coriander and a pinch each of salt & pepper
  • Step 8
  • Get another pan of water boiling and blanch the cabbage leaves for 2 minutes. Drain and rinse with cold water then pat dry with kitchen towel
  • Step 9
  • Spray a loaf tin with oil and use the cabbage leaves to line the tin, letting them hang over the edges. It's easiest to cut out the hard leaf parts first so they're more flexible
  • Step 10
  • Pack the lentil mixture into the cabbage-lined tin
  • Step 11
  • Wrap the overhanging leaves over the top to seal in the mixture
  • Step 12
  • Cover with foil then put in the oven for 60 minutes. When done the loaf will feel firm when pressed
  • Step 13
  • Let the tin stand while you warm the passata, adding to it the remaining 1 tablespoon of chopped coriander and some salt & pepper to taste
  • Step 14
  • Turn the lentil loaf out and slice
  • Step 15
  • Serve with potatoes, sweetcorn and the passata spooned around
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