Lentil Roast

Olive Oil
350g split red lentils
25g margarine
4 tbs lemon juice
4 tbs tamari
4 tbs cumin powder.
Stuffing:
2 big onions
at least 4 cloves of garlic
100g mushrooms
100g wholewheat breadcrumbs (either put some oldish bread in the blender or grate it on a cheese grater)
1 tsp dried sage
small bunch fresh parsley (chopped up fine)

1.  Turn on oven (Gas 6) (200 c)  Make rayburn hot hot hot
2.  Wash the lentils and get all that scum off that makes you fart
3.  Bring lentils to the boil in 1/2 pint of water (can add stock cube if you want)
4.  Simmer gently until the lentils are soft.
3.  Mix up cumin, margarine lemon juice and tamari into the lentils and season with black pepper and salt.
4.  Chop up and fry the onions, garlic and mushrooms in a bit of olive oil (or if you believe that frying in Olive Oil gives you cancer - use a different oil, if in Lincolnshire use rape seed oil and keep it local)
5.  Fry until the onions are soft and turn off heat. Add the breadcrumbs, sage and parsley, season with salt and pepper.
6.  Grease a loaf tin (1 or 2 lb) and put lentils, then stuffing and then more lentils into the tin.
7.  Dot the top with margarine and bake in the oven for about an hour until golden brown.

We have this with roast potatoes, apple sauce and gravy and lots of green veg (esp.  purple spouting broccalli which is green!)

(This recipe was originally adapted from Liz Cook).

P.S  In my opinion the apple sauce absolutely is a must to serve with this, and it is a great Christmas Dinner Roast.