Lentil Cheese Loaf

This is one of our family favourites. It's something my late mother-in-law used to make for my husband when he was vegetarian (that's a story for another day) and I was always partial to a slice of it, too.  I'm not sure where the recipe comes from - there are many variations of it when you search the internet but this is what I do based on my MiL's recipe:

INGREDIENTS I USE

6 oz red lentils

12 fl oz water

4 oz grated cheddar (the stronger the better)

medium onion

dried parsley

1/2 tsp mustard powder or cayenne 

dash of lemon juice if want

4 table spoons of cream OR natural yoghurt OR cottage cheese OR a large dollop of cream cheese 

l egg

seasoning 

WHAT I DO

1. Rinse the lentils through a sieve until water runs clear - otherwise they produce lots of scum when cooking down.
2. Put the lentils in a pan with the water, bring to the boil and then simmer until they are soft and make a lovely paste consistency
3. Finely chop onion and put in bowl with the cheese and other dry ingredients 
4. Beat the egg with the cream or whatever you are using instead (I've NEVER done it with cream - my personal favourite is cottage cheese and chives)
5. Put the egg mix in with the dry ingredients and then add lentil paste when ready
6. Put mixture in loaf tin (I always use silicone so I don't have to bother lining it)
7. Bake for about 50 mins on 150 or thereabouts.

I find it slices better when cooler.  We often pop it in the fridge and have it the next day and reheat slices of it in the microwave.  Equally tasty cold with salad, too.

Like with everything I cook - trial and error is the way