Lentil loaf

1. Finely dice the onion. Add to a non-stick frying pan with a splash of olive oil / rapeseed oil
and leave on a moderate heat for 5 minutes before adding the garlic, turmeric, cumin and
coriander. Leave for another 3 minutes while you are preparing the carrots and other
vegetables. Give it stir every so often. Add the vegetables to the pan to soften for about 10
minutes. Heat the oven to 200°C /Fan 180°C / Gas Mark 6.
2. When the vegetables are added to the pan, add the lentils to a pot of hot water. Cook for
about 8 minutes on a moderate heat. Take them off the heat when they are soft (if
overcooked, they will split and become mushy – they can still be used but try to avoid!).
Drain in a sieve.
3. Everything should be ready at this stage. Add the lentils to the pan with the other
vegetables, or a big bowl if they do not fit and remove from the heat. Add the cheese to the
mixture. Crack two eggs into the pan and mix into the vegetable mixture. It should be sludgy,
not too runny. Add the extra egg if it is not runny enough.
4. Pour the mixture into a silicone loaf tin or a loaf tin lined with baking parchment.
5. Scatter the pumkin seeds (optional) on the top and put into an oven at 170 degrees for 30
minutes. It is cooked when it is firm on the top. Leave to cool for 10 minutes before you slice
it.
6. Serve with relish and salad.
Delicious cold for lunch, or you can heat it up.