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1
Rinse the lentils then put in a saucepan and cover with cold water
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2
Bring to the boil then cover and reduce to a simmer for 45 minutes until tender.
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3
You can use canned lentils and skip this step
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4
Meanwhile preheat the oven to gas 4 / 180C / 350F
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5
When the lentils are almost done, melt the spread / butter in a frying pan and cook the spring onions for around 3 minutes until softened
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6
Add the mushrooms and cook for 2 minutes before stirring in the curry powder
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7
Drain the lentils and add to the onion / mushroom mixture
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8
Also stir in the breadcrumbs, worcestershire sauce, water, 1 tablespoon of the coriander and a pinch each of salt & pepper
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9
Get another pan of water boiling and blanch the cabbage leaves for 2 minutes.
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10
Drain and rinse with cold water then pat dry with kitchen towel
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11
Spray a loaf tin with oil and use the cabbage leaves to line the tin, letting them hang over the edges.
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12
It's easiest to cut out the hard leaf parts first so they're more flexible
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13
Pack the lentil mixture into the cabbage-lined tin
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14
Wrap the overhanging leaves over the top to seal in the mixture
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15
Cover with foil then put in the oven for 60 minutes.
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16
When done the loaf will feel firm when pressed
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17
Let the tin stand while you warm the passata, adding to it the remaining 1 tablespoon of chopped coriander and some salt & pepper to taste
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18
Turn the lentil loaf out and slice
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19
Serve with potatoes, sweetcorn and the passata spooned around
