This may smack heavily of the vegetarian - indeed, it is a vegetarian dish - but it is extremely good, lovely on a lunch table with cheese or a salad. It is particularly delicious with a little carpaccio of beef.
Cook your lentils according to type and package instructions until they are tender. Meanwhile, put the tomatoes in a saucepan with a little water and seasoning, and allow them to reduce to a rough sauce. Add the lemon juice and reduce again.
Drain your lentils and put them in a food processor with all the other ingredients, including the tomato sauce. Work together until you have your desired consistency. Turn into a loaf pan and
© 1999 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.