Organic Lentil and Red Wine Loaf


6oz/175gOrganic red lentils
15 fl. oz.Organic red wine (or organic cider - ¾ pint)
Large onion
Large carrot
Stick of celery
Clove of garlic
2oz/50gMargarine or butter
1 tsp
Dried thyme (or other dried herb)
Ground hazelnuts
3oz/75gGrated organic Lye Cross mature cheddar cheese
1Free range organic egg
1 tbsp
 Lots of ground pepper (40 twists of the mill)

Bring the red wine (or cider) and lentils to the boil, then simmer until all the liquid is absorbed and the lentils soft, about 15/20 minutes.

In a large saucepan, gently fry the chopped carrot, celery, onion and garlic in the margarine/butter until they are softish, after about 10 minutes.

Mix all the ingredients together.  Put it all into a buttered (or marged) loaf tin) and cook in the oven for about half an hour at 180C/350F/Mark 4.  It depends on your oven really. Let it rest for a few minutes when you get it out.


The idea is that you then slip a knife round the side of the loaf and turn it out in a professional manner on to a serving plate, having also done a bit of juggling.  As it is quite moist, this is easier said than done.  Aim for perfection – but in the meantime accept that it still tastes lovely, even in a little pile.  

It is also delicious cold.

Bon Appetit!