Lentil Loaf

Ingredients

1 cup lentils (200g)
2 1/2 cups stock
2 cloves garlic, crushed
1 onion, chopped
Coriander
1/2 tsp cumin
Salt, pepper
400g chopped tomatoes
1 egg
3/4 cup breadcrumbs

Glaze
2 tbsps ketchup
1 tbsp silan
1 tbsp soy sauce

Method

Boil the lentils in the broth for 15 mins. If the liquid evaporates, add some water.
Saute the onion, garlic, coriander, cumin, salt and pepper.
Combine with the cooked lentils, chopped tomatoes, egg, and breadcrumbs.
Transfer to a lined loaf pan. Mix the ingredients for the glaze and spread over the top.
Bake covered at 180 for 1/2 an hour, then 15 mins uncovered.

Variation: Lentil Casserole
As above, saute onion, garlic, coriander, cumin, salt and pepper. Add 1 cup lentils, 1 cup water, and 400g chopped tomatoes. Transfer to a casserole dish and bake covered for 45 mins, then uncovered for 15 mins.