From my Food For Sport Cookbook, this is perfect as an after-school snack or when you need a break.

Serves 8

1 cup (250 g/8 oz) brown lentils, cooked
2 cups (500 g/1 lb) pumpkin, cooked
2 medium onions, finely chopped
3 cups fresh breadcrumbs
ground black pepper
2 tbsp chopped parsley
4 tsp chopped fresh thyme or ¼ tsp dried
skim milk to bind

1. Mash the lentils.  Add all remaining ingredients, except the skim milk.  Combine well.  Add skim milk, a little at a time, until the mixture is moist and holds together.
2. Grease a loaf tin.  Spoon in the lentil mixture and press down firmly.  Bake at 190°C (375°F) for 30 minutes.
3. Leave the loaf to cool in the tin for 10 minutes before turning out and cutting into thick slices.  Serve hot.

To vary:  Sprinkle 1 tbsp of toasted sesame seeds over the bottom of the greased loaf tin; gently shake seeds around so they cover sides and bottom of tin.

To store:  Keep covered in the refrigerator for up to 3 days.  Do not freeze.