Lentils and kidney beans are brilliant for growing bodies. Mix them with green beans, tasty spices and fresh herbs to make a teatime loaf full of goodness and bursting with flavour.
Prep time: 20 minutes
Cook time:1 hour
Unsalted butter, for greasing
100 g/3 1/2 oz green beans, trimmed
125 g/4 1/2 oz red split lentils
1 onion, roughly chopped
2 garlic cloves, chopped
1 teaspoon ground cumin
1⁄4 teaspoon mild chilli powder (optional)
200 g/7 oz can red kidney beans, drained and rinsed
25 g/1 oz fresh wholemeal or malted grain breadcrumbs
1 egg, lightly beaten
4 tablespoons finely chopped coriander
1. Preheat the oven to 180°C/350°F/Gas Mark 4. Grease a 450 g/1 lb loaf tin and line the base and long sides with a strip of baking parchment that comes over the sides. (This will make the loaf easier to remove when cooked.) There's no need to grease the paper.
2. Cook the green beans and lentils in separate saucepans of boiling water for 6-7 minutes until soft. Drain the beans and set aside. Drain the lentils through a colander, pressing out the excess water.
3. Place the onion, garlic, cumin and chilli powder (if using) in a food processor and whiz until finely chopped. Add the lentils, kidney beans, breadcrumbs, egg and coriander and whiz again until the ingredients are evenly combined.
4. Pack a little of the mixture into the prepared tin. Arrange a few green beans down the length and add a little more lentil mixture. Continue to fill the tin, alternating the beans with the lentil mix.
5. Level the top and cover the tin with aluminium foil. Bake the loaf in the oven for about 50 minutes, or until it is firm to the touch. Loosen the loaf at the ends of the tin with a knife, then carefully lift it out and peel away the lining paper. Serve warm or cold, cut into thick slices.
Ella's Kitchen The Big Baking Book is out now, published by Hamlyn, £14.99, hardback.