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Ingredients
Method
- 150g dried red lentils
- 1 tbsp olive oil
- 1 grated carrot
- 1 chopped onion
- 2 chopped garlic cloves
- 1 tsp dried herbes de Provence
- 500g beef mince
- 50g fresh breadcrumbs
- 50g grated parmesan
- 1 beaten egg
- 2 tbsp ketchup
- Steamed broccoli or kale, to serve
- Cook the lentils according to packet instructions, then set aside to slightly cool. Meanwhile, preheat the oven to 180C and line a 900g loaf tin with baking paper (make sure to leave an overhang).
- Heat half the oil in a frying pan and fry the carrot and half the onion for 5 mins to soften. Add the herbs and garlic, cook for a minute more, then tip the mixture into a bowl and stir in the breadcrumbs, beef mince, cheese, egg, ketchup and cooked lentils. Season well, then mix with clean hands.
- Pack the mixture into the loaf tin and bake for 45 mins. Rest for 10 mins, then turn out the loaf onto a serving plate. Slice the loaf into 6-8 thick slices, and serve with steamed greens and your choice of sauce.
1 hr
4 serving
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