Vickys Mushroom and Lentil Loaf, GF DF EF SF NF
Vickys Mushroom and Lentil Loaf, GF DF EF SF NF

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, vickys mushroom and lentil loaf, gf df ef sf nf. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Vickys Mushroom and Lentil Loaf, GF DF EF SF NF is one of the most popular of recent trending meals on earth. It is easy, it’s fast, it tastes yummy. It is appreciated by millions daily. They’re nice and they look fantastic. Vickys Mushroom and Lentil Loaf, GF DF EF SF NF is something that I’ve loved my entire life.

To get started with this recipe, we must prepare a few components. You can cook vickys mushroom and lentil loaf, gf df ef sf nf using 12 ingredients and 15 steps. Here is how you cook it.

The ingredients needed to make Vickys Mushroom and Lentil Loaf, GF DF EF SF NF:
  1. Get 175 grams dry green lentils
  2. Get 1 tbsp sunflower spread / butter
  3. Get 6 spring onions / scallions finely chopped
  4. Prepare 100 grams mushrooms, chopped
  5. Make ready 2 tsp curry powder
  6. Make ready 100 grams gluten-free breadcrumbs
  7. Prepare 1 tbsp worcestershire sauce, my free-from recipe is attached below
  8. Prepare 1 tbsp water
  9. Get 2 tbsp finely chopped coriander / cilantro, divided
  10. Make ready salt & pepper
  11. Take 6 large green cabbage leaves, stalks removed
  12. Make ready 450 ml passata
Steps to make Vickys Mushroom and Lentil Loaf, GF DF EF SF NF:
  1. Rinse the lentils then put in a saucepan and cover with cold water
  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
  3. Meanwhile preheat the oven to gas 4 / 180C / 350°F
  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
  5. Add the mushrooms and cook for 2 minutes before stirring in the curry powder
  6. Drain the lentils and add to the onion / mushroom mixture
  7. Also stir in the breadcrumbs, worcestershire sauce, water, 1 tablespoon of the coriander and a pinch each of salt & pepper
  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
  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
  10. Pack the lentil mixture into the cabbage-lined tin
  11. Wrap the overhanging leaves over the top to seal in the mixture
  12. Cover with foil then put in the oven for 60 minutes. When done the loaf will feel firm when pressed
  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
  14. Turn the lentil loaf out and slice
  15. Serve with potatoes, sweetcorn and the passata spooned around

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