Olivia's Lentil and Butternut Loaf

Wednesday, May 2

As mentioned here, I am loving Olivia Newton John's new Cook Book Livwise.

My gorgeous friend Jubes is staying with me at the moment and she made this delicious Lentil and Butternut loaf  for us on Monday evening.

185 g (1 cup) Brown Lentils (rinsed). We couldn't find Brown so used Green Lentils
300g Butternut, peeled, seeded and cut into 1 cm pieces.
2 Onions, chopped.
240g (3 cups) fresh Breadcrumbs
2 tablespoons finely chopped Italian Leaf Parsley
1 tablespoon finely chopped Thyme
125 ml (1/2 cup) full cream (whole) Milk

Preheat the Oven to 190'c, and lightly grease a (12x 21 x 7cm) loaf tin.

Put the lentils into a saucepan, cover with water and bring to the boil over high heat.  Reduce the heat and simmer for 20 minutes, or until tender.  Rinse the cooked lentils under cold running water, drain well, transfer to a large bowl and set aside.

Meanwhile, cook the butternut in a large saucepan of boiling water for 10 minutes, or until tender.  Drain and set aside.

Mash the lentils, then add the butternut, onion, breadcrumbs, parsley and thyme and stir well to combine.  Gradually add the milk and continue stirring until the mixture comes together.

Spoon the mixture into the prepared tin.  Using the back of the spoon, press the mixture firmly into the prepared tin.  

Bake in the oven for 30 minutes, or until the loaf is firm to the touch.  Remove from the oven and allow to cool in the tin for 10 minutes before turning out and slicing into thick slices.  


We had enough mixture to make two loaves and it was great the next day too!

Have  a Happy Healthy Day
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