Brown Lentils contain Vitamin A, some of the B Vitamins, iron,
calcium, copper, zinc and are almost 25% protein and 54% carbohydrate,
thus making them low in fat and high in fibre.Brown lentils look
like tiny flattened, greyish-brown circles.
The wonderful thing is you do not have to soak them before using.
They are very versatile and become very tender when cooked but
will not readily break up into a puree, you can however easily
mash them into a puree for savoury rissoles and pates.
They make an excellent substitute for minced beef because when
they are cooked they are a rich dark brown with a flavour to match.
- 3/4 cup brown lentils
- 1/2 dessertspoon promite
- Black pepper
- 1 medium carrot
- 5cm piece zucchini
- 1 small cooking or eating apple
- 2 teaspoons dried thyme
- 2 teaspoons paprika
- 2 dessertspoons tahini
- Soy sauce
- Stuffing mix or Seasoned breadcrumbs
Soak brown lentils in water for about 1-2 hours (this is not necessary
but does reduce the cooking time).
Drain, rinse and put into a medium saucepan, cover well with water
and bring to the boil.
When boiling dissolve the promite and season with black pepper.
Simmer for about 30 minutes, they need to be very tender.
Drain and reserve stock.
Mash lentils in a bowl, it doesn’t matter if they are
not all completely mashed leaving some whole adds to the texture.
Grate carrot, zucchini and apple into the mixture and mix well.
Add thyme, paprika and tahini again mixing well.
Add a little soy sauce and enough of the stock to make a soft
but not wet mixture and enough of the stuffing mix or breadcrumbs
so that the mixture holds together but is not dry.
It should leave the sides of the bowl and feel a little moist.
Brush oil onto a 40cm long piece of foil, making sure to oil to
all the edges, then turn out the mixture.
Press into a shape about 30cm long and 8-10cm wide (oblong or
Then fold the sides of the foil over tuck the ends in and gently
slide onto a baking tray.
Bake in a 160c oven for 1 1/4 to 1 1/2hours. Take out just before
serving and very carefully peel the foil back, the result should
be a browned, lightly crusted coating.
This will also cook in a loaf tin approx. 13cm x 26cm, line tin
with foil and brush with oil, make sure to cover with foil, this
cooks in the same time.
However you will not get a “crusty” coating.
Serve with Baked Potatoes, Pumpkin & Steamed Vegetables & Gravy
Made too Much? Refrigerate & Next Day Slice into Meal Sized
Portions and Reheat or Slice Thinly and Have on a Sandwich with
Salad or Just Miso and Sprouts...Yum!