Ingredients

• 6 ounces red lentils
• 12 fluid ounces water
• 4 ounces grated cheddar cheese
• 1 onion, peeled and finely chopped
• 1 tablespoon fresh parsley, chopped
• 1/2 teaspoon cayenne pepper
• 2 teaspoons lemon juice
• 1 large egg
• 3 tablespoons single cream
• salt & freshly ground black pepper
• 1 teaspoon butter

Instructions

1. Pre-heat the oven to gas mark 5, 375 deg F (190 deg C).

2. Pick over the lentils for any sticks and stones.

3. Rinse thoroughly and cook in a tightly covered pan with the water for 10-15 minutes.

4. Check after 10 minutes in case you need to add more water.

5. The mixture should cook to a stiff puree.

6. Remove the pan from the heat and mix in the grated cheese, chopped onion, parsley, cayenne pepper and lemon juice.

7. Season to taste.

8. In a separate bowl lightly beat the egg.

9. Stir in the cream (to the egg).

10. Pour this mixture over the lentils.

11. Greas e 1 lb loaf tin with the teaspoon of butter and press in the mixture.

12. Bake for 45-50 minutes until the top is golden brown and the mixture feels firm to the touch.

13. Let it stand for 10 minutes in the tin before turning out.