Red lentil loaf

Makes:

4 to 6 servings

1 cup red lentils

Kosher salt and black pepper

3 tablespoons extra-virgin olive oil, plus more for drizzling

1medium onion, diced (about 1 cup) 1 teaspoon toasted and ground cumin seeds 2 garlic cloves, minced

2medium carrots, finely chopped 2 teaspoons grated lemon zest

3 tablespoons lemon juice

Pinch of ground cayenne

2eggs

3 tablespoons roughly chopped cilantro ½ cup rolled oats

1 cup plain yogurt

2 Persian cucumbers, thinly sliced

3 scallions, thinly slivered, for garnish

¼ cup roughly chopped dill, for garnish Red-pepper flakes, for garnish

1. Rinse lentils. Put them in amedium saucepan. Addwater just to cover and a good pinch of salt. Bring to a boil high, then reduce heat to a simmer. Cook for about 30 minutes, until very soft. Drainwell.

2. Meanwhile, put 3 tablespoons olive oil in a skillet overmedium-high heat. Add onion and cook, stirring, until softened, about 5 minutes. Add cumin, garlic and carrots, seasoning mixturewell with salt and pepper. Add lemon zest and juice, and cayenne.

3. Transfer drained red lentils and onion mixture to the bowl of a food processor. Pulse until it’s the consistency of soft mashed potato, a bit lumpy. The mixture should be bright, peppery, lemony andwell salted. Taste and adjust seasoning.

4. In a smallbowl, beat the eggs with a fork. Add the cilantro and beat together. Pour egg mixture into lentil mixture and pulse to incorporate. Add oats and mix in.

5. Heat oven to 375 degrees. Lightly grease a loaf pan with olive oil. Lay a wide strip of parchment paper into the pan, leaving an overhang on two sides to help in removing cake later. Pour lentil mixture into the pan, smoothing the top. Fold excess parchment over the top. Bake until nicely browned, about 1 hour. Remove frompan and let cool. (The loaf is easier to cut if cooled.) Cut into 1-inch slices.

6. In a smallbowl, mix together yogurt and cucumbers, and season with salt. Warm the slices up briefly in a 350-degree oven, if desired. Even better: Griddle the slices with a bit of oil in a nonstick or cast-iron pan until crisp and golden on both sides. Or simply serve at room temperature.

7. Spoon yogurt-cucumber sauce over each slice and sprinkle with scallion, dill and redpepper flakes. Drizzle with extra-virgin olive oil, if you wish.