Instructions: Preheat oven to gas mark 5 375 degrees F (190 degrees C).

You will need a well greased 450g loaf tin.

Cook the lentils with the water in a tightly covered pan for about 15 20 minutes.

Then beat to a smooth puree with a wooden spoon adding a little more water and cooking for longer if necessary.

Cool the mixture and meanwhile fry the onion in the oil for 5 6 minutes. Add the garam masala and garlic and cook for a further 2 minutes. Now add the finely shredded spinach to the pan cover and cook for a further 5 6 minutes or until the spinach has collapsed and is fairly well cooked.

Puree this mixture for 30 seconds in a food processor or blender.

Then blend this mixture with the cooked lentils cottage cheese egg lemon juice and coriander leaves.

Season well with salt freshly milled black pepper and nutmeg.

Now spoon the mixture into the prepared tin and bake for 45 50 minutes. Allow the loaf to cool in the tin for 10 minutes before turning it out.

Serve hot cut in slices with a Fresh tomato sauce.

Serves 4 people

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