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Ingredients
(Serves 4)
150g French Style Lentils
150g button mushrooms, thinly sliced
½ Spanish onion, finely chopped
2 cloves of garlic, finely chopped
100ml soy milk
200g cous cous
1tbsp fresh thyme, woody stalks removed
½ leek
Water
Method
Place the lentils in a saucepan, cover with cold water, bring to the boil and simmer for 40 minutes.
Cut the leek in half lengthways, then place in another pan, cover with water and simmer for a couple of minutes until the leaves soften.
In a large mixing bowl, combine the drained cooked lentils, chopped thyme, onion, garlic, mushrooms and cous cous. Pour in 100ml of water and the soy milk and stir through.
Use the poached leek leaves to line a loaf tin. Fill with the lentil mixture. Bake in a preheated oven at 200°C for 15 minutes.
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