Lentil Loaf

This is totally vegetarian. It is based on a Delia Smith (wonderful cookbooks) recipe, but as I am currently not eating solaniums, I have adapted it. 

Ingredients >    425 ml vegetable stock >    75 gm dried split peas >    50 gm red lentils >    50 gm brown lentils >    1 carrot, peeled and chopped >    1 small stick of celery, finely chopped >    1 small leek, rinsed and shredded >    1 clove garlic, peeled and crushed >    2 Tbsp olive oil >    2 tsp freshly ground garam masala >    1 large egg, beaten >    2 Tbsp fresh parsley, chopped >    Salt and freshly milled black pepper >    450 gm loaf tin. I use a silicone version so that the loaf is easy to extract

Steps 1.   Bring the vegetable stock to the boil, add the split peas and lentils, and simmer for 25-30 minutes or until the pulses are soft. 2.   In the meantime, prepare all the vegetables. 3.    Pre-heat the oven to 190°C. 4.   Heat the olive oil in a frying pan, and use some of it to grease the loaf tin. 5.   Add all the vegetables and the garlic to the frying pan and fry for 10 minutes, or until soft and golden. 6.   Stir the pulses into the vegetables and turn off the heat under the pan. 7.    Add the garam masala, beaten egg and parsley. 8.   Mix well and season. 9.   Spoon the mixture into the loaf tin and press it down firmly. 10.  Cover with tinfoil and bake for 40 minutes. 11.  Let it stand for 15 minutes before you slice and serve it. This goes well with a salad. I love it with potato salad.