Hello everybody, it is me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to make a Good dish, vickys mushroom and lentil loaf, gf df ef sf nf. It is one of my favorites food recipe. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Vickys Mushroom and Lentil Loaf, GF DF EF SF NF is one of the most well liked of current trending foods in the world. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. Vickys Mushroom and Lentil Loaf, GF DF EF SF NF is something which I’ve loved my entire life. They’re fine and they look fantastic.

To get started with this recipe, we have to prepare a few ingredients. You can have vickys mushroom and lentil loaf, gf df ef sf nf using 12 ingredients and 15 steps. Here is how you can achieve that.

The ingredients needed to make Vickys Mushroom and Lentil Loaf, GF DF EF SF NF:

1. Take 175 grams dry green lentils
2. Prepare 1 tbsp sunflower spread / butter
3. Make ready 6 spring onions / scallions finely chopped
4. Get 100 grams mushrooms, chopped
5. Make ready 2 tsp curry powder
6. Prepare 100 grams gluten-free breadcrumbs
7. Take 1 tbsp worcestershire sauce, my free-from recipe is attached below
8. Prepare 1 tbsp water
9. Prepare 2 tbsp finely chopped coriander / cilantro, divided
10. Prepare salt & pepper
11. Take 6 large green cabbage leaves, stalks removed
12. Take 450 ml passata

Steps to make Vickys Mushroom and Lentil Loaf, GF DF EF SF NF:

1. Rinse the lentils then put in a saucepan and cover with cold water
2. 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
3. Meanwhile preheat the oven to gas 4 / 180C / 350°F
4. 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
5. Add the mushrooms and cook for 2 minutes before stirring in the curry powder
6. Drain the lentils and add to the onion / mushroom mixture
7. Also stir in the breadcrumbs, worcestershire sauce, water, 1 tablespoon of the coriander and a pinch each of salt & pepper
8. 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
9. 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
10. Pack the lentil mixture into the cabbage-lined tin
11. Wrap the overhanging leaves over the top to seal in the mixture
12. Cover with foil then put in the oven for 60 minutes. When done the loaf will feel firm when pressed
13. 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
14. Turn the lentil loaf out and slice
15. Serve with potatoes, sweetcorn and the passata spooned around

So that’s going to wrap it up with this simple food vickys mushroom and lentil loaf, gf df ef sf nf recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!