McHall's Hotel
5/7 Lord Street, Blackpool FY1 2AZ

The McHalls Bistro Opening Times:
Fri & Sat: 5pm - 10pm (orders 5pm - 7.30pm) & Sun: 1pm - 3pm


Free Secure Car Parking & Wi Fi

Call 01253 625661 or email


200g red lentils
450ml veg stock
1 bay leaf
100g unsalted cashew nuts
1.5 tbsp olive oil
1 large onion, finely chopped
2 small leeks, trimmed and finely chopped
1 red pepper, deseeded and chopped
100g mushrooms, finely chopped
1 garlic clove, crushed
1 tbsp lemon juice
75g mature cheddar cheese, grated
100g wholemeal bread crumbs
3 tbsp chopped fresh parsley
1 egg lightly beaten

1. Rinse lentils in cold water, tip into pan with stock and bay leaf and bring to boil. Reduce heat and simmer until stock has absorbed. Discard bay leaf. Toast cashew nut until lightly browned, then roughly chop. Preheat oven gas mark 5. Line bottom of a 1.4 litre loaf tin.

2. Cook onion, leeks, pepper, mushrooms and garlic until tender. Stir in the lemon juice.

3. Tip the lentils and vegetables into a mixing bowl stir in breadcrumbs, cashew nuts, chopped parsley, grated cheese and beaten egg season to taste, spoon into the loaf tin. Cover with lightly oiled foil.

4. Bake the loaf for 30 minutes remove foil and bake for further 30 minutes or until a skewer inserted to the centre comes out clean, remove from oven leave to stand and set for 10 minutes before turning out and cutting into thick slices. Serve with a tomato sauce.