| 1 | Rinze lentils thoroughly. |
| 2 | Cover with water & cook for 10 to 15 minutes. |
| 3 | Add more water if you need to. |
| 4 | You should have a stiff puree. |
| 5 | Stir fry onions in a little oil till soft, throw in the cayenne & cook for a few more seconds. |
| 6 | Remove lentils from heat & stir in the remaining ingredients. |
| 7 | Add a little more stock or water if the mixture is too dry. |
| 8 | Season with salt & pepper to taste. |
| 9 | Grease a 1 lb loaf tin, press in the lentils mixture. |
| 10 | Bake at 375f/190c for 45 to 50 minutes. |
| 11 | Let stand for 10 minutes & then turn out on a plate. |
| 12 | Serve with vegetables. |
| 13 | Very loosely based on sarah brown, "vegetarian kitchen |
