Hello everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, Vickys Mushroom and Lentil Loaf, GF DF EF SF NF. It is one of my favorites . For mine, I will make it a little bit tasty. This is gonna smell and look deliciou

The Ingredients need to make Vickys Mushroom and Lentil Loaf, GF DF EF SF NF:

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

Step 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 minute 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 edge Its easiest to cut out the hard leaf parts first so theyre 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 minute 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 special food Vickys Mushroom and Lentil Loaf, GF DF EF SF NF. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friend Thanks again for reading. Go on get cooking!