Crunchy-topped lentil casserole

Crunchy-Topped Lentil Loaf

1/3 cup red lentils
1/2 cup green lentils
1 1/2 cups vegetable stock
1 bay leaf
1 tsp olive oil
1 onion, finely chopped
1 garlic clove, minced
4 1/2 oz mushrooms, finely chopped
1/2 red pepper, finely chopped
1/2 yellow pepper, finely chopped
1 1/4 cups loosely packed fresh vegan breadcrumbs, divided
2 eggs, lightly beaten -- or use 1/2 cup cooked pumpkin pureé or applesuace for a vegan version
2 tbsp chopped cilantro leaves
Zest and juice of 1/2 lemon
Freshly ground pepper

1. Wash the lentils and put into a large saucepan with the stock and bay leaf. Bring to a boil, then reduce the heat and simmer for 20 to 30 minutes, or until the lentils are soft and all the fluid has absorbed.

2. Preheat oven to 350. Line a loaf pan with non-stick parchment paper.

3. Heat the oil in a saucepan or large deep frying pan and saute the onion and garlic for 2 minutes, or until the onion is soft. Add the mushrooms and peppers and cook for 2 minutes. Remove the bay leaf and add the lentil mixture to the pan, along with the breadcrumbs (reserving about 1/4 cup of the breadcrumbs), cilantro, lemon zest and juice. Season with salt and pepper and mix well. The mixture should be soft, but not runny.

4. Spoon the lentils into the prepared pan, sprinkle with reserved breadcrumbs over the top, and bake for 35-40 minutes, or until firm to the touch. Remove from the oven and allow to cool in the pan for 10 minutes before turning out.