Rinze lentils thoroughly. Cover with water & cook for 10 to 15 minutes. Add more water if you need to. You should have a stiff puree. Stir fry onions in a little oil till soft, throw in the cayenne & cook for a few more seconds. Remove lentils from heat & stir in the remaining ingredients. Add a little more stock or water if the mixture is too dry. Season with salt & pepper to taste. Grease a 1 lb loaf tin, press in the lentils mixture. Bake at 375F/190C for 45 to 50 minutes. Let stand for 10 minutes & then turn out on a plate. Serve with vegetables. Very loosely based on Sarah Brown, "Vegetarian Kitchen"
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|Serving Size: 1 Serving (173g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 13 (7%)|
|Amt Per Serving||% DV|
|Total Fat 1.4g||2 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 51.2mg||2 %|
|Potassium 405.8mg||11 %|
|Total Carbohydrate 30.6g||9 %|
|Dietary Fiber 6.3g||25 %|
|Sugars, other 24.2g|
|Protein 12.5g||18 %|
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Calories per serving: 175
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