Lentil Loaf

    Lentil Loaf

    (63)
    13saves
    1hour30min


    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.

    Ingredients
    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

    Directions
    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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    Reviews and Ratings
    Global Ratings:
    (63)

    Reviews in English (63)

    by
    78

    My husband and I "mmmm'd" our way through each bite. YUM! I made a few changes because of what I had on hand: oat flour instead of flax meal, wheat bran instead of germ. I also used veg. broth when cooking lentils and added 1 Tbsp. vegetarian Worcestershire to the lentils while they were in the food processor. Put mix of tomato paste and ketchup on top, covered with foil and baked for 45 mins, uncovered for 10 and it was great! (Not too dry, not too mushy.) This was my first time making vegetarian meatloaf and it was the best my husband and I have ever had. Thanks for the recipe!  -  30 Jul 2007  (Review from Allrecipes USA and Canada)

    by
    32

    I cooked this recipe according to the directions and it came out fine, not too mushy or dry. I followed suggestions from the previous reviewers and topped it with tomato paste and ketchup. This recipe was pretty good, but I didn't like the thyme. The thyme flavour really overwhelmed the whole recipe. I think this one might be better if it went in a more Indian direction, using cumin and coriander instead of the thyme. I'll definitely alter the spices if I make it again, but I did like the lentil/flax/wheat germ/veggie aspects of the dish.  -  15 Sep 2007  (Review from Allrecipes USA and Canada)

    by
    27

    my meat-a-tarian husband LOVED this! but i had to cook it twice as long for it to 'set'. next time i plan to add a little tomato paste to the top, cover with foil, and cook appx 2 hours. delish!  -  29 Jul 2007  (Review from Allrecipes USA and Canada)

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