A delightful vegetarian lentil loaf packed with flavors and topped with a golden crust.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking from the start.
In a saucepan, bring 2 cups of water to a boil and add the lentils.
Rinse the lentils before cooking to remove any debris.
Reduce the heat and simmer the lentils, covered, for about 25 minutes or until tender.
Check occasionally to ensure the lentils don't dry out; add a splash of water if needed.
Drain any excess water from the lentils and mash them slightly with a fork.
Mashing helps bind the loaf together.
In a mixing bowl, combine the mashed lentils, chopped onion, oats, shredded cheese, egg, tomato paste, and all the seasonings.
Mix thoroughly to ensure even distribution of ingredients.
Transfer the mixture into a greased loaf pan and smooth the top with a spoon.
Press the mixture firmly into the pan to avoid air pockets.
Bake in the preheated oven for 35-40 minutes, or until the top is golden and firm.
Let the loaf cool slightly before slicing to maintain its shape.
Remove the loaf from the oven and let it cool in the pan for 10 minutes.
Cooling helps the loaf set, making it easier to slice.
Run a knife around the edges of the pan and carefully transfer the loaf to a serving platter.
Garnish with fresh parsley for a pop of color.
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