Lentil Loaf

    Lentil Loaf


    62 people made this

    This is an alternative to nut loaf for a vegetarian meatloaf. Serve with garlic mashed potatoes and onion gravy for a comforting meal.

    Serves: 6 

    • 275g green lentils
    • 1 medium onion, quartered
    • 2 carrots, quartered
    • 1 red capsicum, quartered
    • 4 tablespoons wheatgerm
    • 100g cooked brown rice
    • 75g breadcrumbs
    • 4 tablespoons crushed flaxseed
    • 175ml egg whites (about 5, depending on size)
    • 175g passata
    • 1 tablespoon olive oil
    • 2 teaspoons dried thyme
    • pinch cayenne pepper, or to taste
    • salt to taste

    Preparation:45min  ›  Cook:45min  ›  Ready in:1hour30min 

    1. Measure the lentils into a saucepan and fill with enough water to cover them by 2-3cm. Bring to the boil and cook until tender, about 45 minutes. Check occasionally and add more water if needed. Drain and set aside to cool.
    2. Preheat the oven to 190 degrees C. Grease a 23x12cm loaf tin.
    3. In the bowl of a food processor, combine the onion, carrot, capsicum and wheatgerm. Pulse until finely chopped. Transfer to a bowl. Put the lentils into the food processor and process into a paste. Spoon the lentils into the bowl with the vegetables and mix in the rice, breadcrumbs, flaxseed, egg whites, passata and olive oil. Season with thyme, cayenne pepper and salt. Spoon the mixture into the prepared loaf tin.
    4. Bake for 45 minutes in the preheated oven until heated through and browned on the top. Cool slightly before slicing and serving.

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