Lentil Loaf

This dish surprised me. I’ve seen a few lentil loaf recipes out there before, but have always expected them to be dry and a bit pointless. I was finally enticed by a puff pastry wrapped lentil loaf, and it tasted fantastic. After a few attempts, I wondered if perhaps it might be worth trying the lentil loaf without the expensive and butter-laden puff pastry. I mean, I love puff pastry, but it’s not exactly a cheap health food!  I knew it would be less rich. And I kind of expected it to be dull and dry.

Not so.

Turns out, it was a great decision. I now have a delicious recipe up my sleeve that is vegetarian, gluten free, easily made vegan, uses up lots of leftovers and comes together in no time. It costs very very little to make, but tastes surprisingly elegant and sweet.

And it is anything but dry. It is yummy drizzled with homemade mayonnaise or dipped in sugar free ketchup, it’s true, but it is just as lovely on its own. It is moist and filling, and just as good served hot or cold. It is easily made ahead of time (it keeps in the fridge for 3 days or in the freezer for 1 month). And it looks pretty, perfect for entertaining as a starter or vegetarian main. Come on, chuck out those soy-filled veggie sausages with an ingredient list that makes your skin crawl and try serving something nutritious and delicious instead.

You never know, you may be pleasantly surprised, too!

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Lentil Loaf

Prep Time

10 mins

Cook Time

1 hr 5 mins

Total Time

1 hr 15 mins

 

A vegetarian starter or main that is gluten free and easily made vegan. It costs pennies to make and makes great use of leftovers or root veg that is on the turn. And it tastes delicious!

Course: Dinner, Entertaining, Entree, Lunch, Main Course, Starter

Servings: 4 people (as a main) or 6-8 as a starter

Ingredients

• 400 g red lentils
• 800 ml vegetable stock (or water)
• 1 tbsp coconut oil
• 1 onion, finely chopped
• 3 cloves of garlic, minced
• 1 large sweet potato*, grated
• 1/2 swede*, grated
• 1/4 cup pecans**, chopped
• 1 large egg or flax egg if you are vegan***

Instructions

1. Cook the lentils in the vegetable stock or water according to package instructions (usually about 25 mins).

2. Meanwhile, fry off the onion, garlic, sweet potato and swede over a low heat until slightly golden and soft (about 10 mins).

3. Preheat the oven to 200C/400F/gas 6. Mix the lentils and vegetables and allow to cool slightly.

4. Add in the nuts and egg, mix well, and then press into 2 greased loaf tins. Bake in the preheated oven for 40-50 mins, until golden on the edges.

5. Allow to cool slightly before placing a serving dish upside down on each loaf tin and flipping it so that the lentil loaf falls out onto the dish.

6. Beautiful served warm or cold with a large salad.

Recipe Notes

* make use of whatever root vegetables you have lying around that you want to use up: celeriac, potatoes, carrots, beetroot, etc should all work, too, although they will change the flavour slightly. If you are using something watery like courgettes/zucchini, make sure you sprinkle the grated vegetable with salt and leave to drain and then dry off before you use it so it doesn't add too much water.

**use whatever nuts you have on hand - I have added hazelnuts successfully. If you are a nut free family you can leave them out or try some chopped sunflower seeds instead.

***I have not made this particular recipe with a flax egg before, but I have made other lentil loaf recipes with one before very successfully, so I don't see why it wouldn't work here.