Vickys Mushroom and Lentil Loaf - green lentils

Method

• Rinse the lentils then put in a saucepan and cover with cold water
• 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
• Meanwhile preheat the oven to gas 4 / 180C / 350F
• 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
• Add the mushrooms and cook for 2 minutes before stirring in the curry powder
• Drain the lentils and add to the onion / mushroom mixture
• Also stir in the breadcrumbs, worcestershire sauce, water, 1 tablespoon of the coriander and a pinch each of salt & pepper
• 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
• 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
• Pack the lentil mixture into the cabbage-lined tin
• Wrap the overhanging leaves over the top to seal in the mixture
• Cover with foil then put in the oven for 60 minutes.
• When done the loaf will feel firm when pressed
• 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
• Turn the lentil loaf out and slice
• Serve with potatoes, sweetcorn and the passata spooned around