During the school year, it’s all too easy to let your eating habits slip. To help fight this, the Fulcrum has some essential recipes to keep you full and fit all year long.
When you’re working with a budget but need something to get you through that exam period, lentil cheddar loaf is quick, filling and doesn’t use up that spare cash you’re keeping for the bar. Plus, a good protein kick can’t hurt when you’re running low on energy.
It keeps in the fridge, and you can heat it up easily all week for a quick snack.
6 ounces red lentils
12 fluid ounces water
4 ounces grated cheddar cheese
1 onion, peeled and finely chopped
1 tablespoon parsley, chopped
1⁄2 teaspoon cayenne pepper
2 teaspoons lemon juice
1 large egg
3 tablespoons cream
1 teaspoon butter
Salt & pepper to taste
Step 1: Preheat the oven at 190 °C or 375 °F.
Step 2: Cook lentils in a pan with water for 10-15 minutes, or until a hard puree.
Step 3: Remove lentils from heat and mix in grated cheese, onions, parsley, cayenne pepper, and lemon juice.
Step 4: In a bowl, beat the egg and stir in the cream.
Step 5: Add in the egg and cream mixture to lentils.
Step 6: Grease a 1lb loaf pan with butter and press in the mixture.
Step 7: Bake for 45-50 minutes until the top is golden and firm.
Step 8: Let it stand for 10 minutes in the pan, and then turn out.