Spiced Kale and Lentil Bake

A slight variation of Sarah Brown’s ‘Florentine Loaf’ from ‘The Food Aid Cookery Book’.

Submitted by Nikki

 

Serves 4

Gas Mark 5, 375 F or 190 C

Well greased 1lb loaf tin

• 4oz (110g) red lentils (washed)
• 8 fl oz (225ml) water
• 1 onion finely chopped
• 1 tablespoon sunflower oil
• 1 teaspoon each garam masala; ground coriander; ground cumin; chilli powder (or a fresh one)
• 2 cloves garlic
• 200g kale (washed and finely shredded)
• 1 tablespoon balsamic vinegar OR sherry vinegar
• 4 oz (110g) cottage cheese
• 1 large egg
• Juice of ½ lemon
• 2 tablespoons finely chopped coriander leaves
• Salt and ground black pepper
• Nutmeg
• (Fresh tomato sauce to serve)

 

Cook lentils with water in a tightly covered pan for 15 – 20 mins. Beat to a smooth puree with a wooden spoon, adding a little more water and cooking longer if needed. Cool.

Put the wet kale in a pan, add the vinegar and cook covered till tender (about 7 mins).

Cook the onion gently in the oil till translucent. Add crushed garlic. Add garam masala, coriander, cumin and chilli. Cook gently for another 3 minutes.

Add kale to onion mixture and re heat (5 mins). Cool a little then puree for 30 seconds in a blender.

Mix together the lentils, onion and kale, cottage cheese, egg, lemon juice and coriander leaves. Season with salt, pepper and nutmeg.

Spoon into the tin and bake for 45 -50 minutes.

Cool in tin for 10 mins then turn out.

Serve in slices with the tomato sauce.

 

Nikki added toasted sunflower, sesame and pumpkin seeds on top.