Cooking might be one of the earliest skills in the world. That does not mean that there are any type of limits to the expertise offered for the cook curious about boosting his/her abilities. Also the finest cooks, also professionals, can constantly locate brand-new recipes, techniques and techniques to enhance their kitchen area skills, so lets try this Vickys Mushroom and Lentil Loaf, GF DF EF SF NF recipe, we hope you like it.

Vickys Mushroom and Lentil Loaf, GF DF EF SF NF

You can cook Vickys Mushroom and Lentil Loaf, GF DF EF SF NF using 12 ingredients and 15 steps. Here is how you do it.

Ingredients of Vickys Mushroom and Lentil Loaf, GF DF EF SF NF :

Prepare dry green lentils.

You need sunflower spread / butter.

You need to prepare spring onions / scallions finely chopped.

Provide mushrooms, chopped.

Provide curry powder.

You need to prepare gluten-free breadcrumbs.

Provide worcestershire sauce, my free-from recipe is attached below.

Use water.

Prepare finely chopped coriander / cilantro, divided.

Prepare salt & pepper.

Prepare large green cabbage leaves, stalks removed.

You need to prepare passata.

Short Tips:

Among the best things that you can do is to cook with relative or good friends. When you cook with someone else, you will be able to notice methods that they carry out and will have the ability to better on your own as a chef. Talk to them to see just how their mind works, to raise your expertise.

step by step :Vickys Mushroom and Lentil Loaf, GF DF EF SF NF

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 / 350°F.

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.

Food preparation a delicious dish for your household does not have to suggest costs hours slaving away in the kitchen area. There are many variety of recipes such as Vickys Mushroom and Lentil Loaf, GF DF EF SF NF recipe, you can utilize to whip with each other a fantastic meal in a short time, soon your household will be enjoying the fruits of your labors.

If you find this Vickys Mushroom and Lentil Loaf, GF DF EF SF NF recipe valuable please share it to your good friends or family, thank you and good luck.

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