Lentil Roast | Narrowboat Chef

Ingredients

• 200g uncooked red lentils
• 400ml beef or vegetable stock
• 1 brown onion
• 1 tsp crushed garlic
• 2 slices of bread, crumbed
• 1 tbsp chopped parsley
• 1 tbsp lemon juice
• 1 egg
• salt and pepper
• dry breadcrumbs to coat tin