Name Pasta & vegetable loaf


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* 125 g (4 oz / 2/3 cup) brown lentils
* 125 g (4 oz / 2/3 cup) split peas
* 125 g (4 oz/2 cups) small wholewheat pasta shapes
* 125 g (4 oz / 1/2 cup) butter
* 1 onion, chopped
* 1 clove garlic, crushed
* 1 large carrot, scrubbed and chopped
* 1 stick celery, chopped
* 1 egg, beaten
* 1/2 teaspoon ground cumin
* 2 tablespoons chopped fresh parsley
* salt and pepper
* sprig of mint, to garnish

1. In a saucepan, bring 625 ml (20 fl oz / 2 1/2 cups) water to the boil. Stir in lentils and split peas. Simmer, covered, for about 40 minutes, or until all liquid has been absorbed and lentils and peas are soft. 2. Meanwhile, preheat oven to 190C (375F/Gas 5). Grease a 500 g (1 lb) loaf tin. In a large saucepan of boiling salted water, cook pasta shapes until tender.
3. In a saucepan, heat butter. Add onion, garlic, carrot and celery. Cook, stirring occasionally, until soft. Add lentils, split peas, pasta, beaten egg, cumin and parsley. Season with salt and pepper.
4. Mix together thoroughly. Spoon mixture into the loaf tin. Cover with foil. Bake in the oven for 40 minutes. Leave in tin for 5 minutes, then run a knife round edge of loaf and turn out onto a serving dish. Serve sliced, garnished with mint.

Serves: 4

Note: This loaf may be served hot with tomato sauce or cold with salad.

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