This vegetable packed red lentil loaf is tasty, adaptable and frugal. Vegetarian and Gluten Free!
I think that lentils can get a bit of a bad press, with their hippy and, shall we say, gaseous connotations. Which all in all is a shame as they are delicious, frugal and super easy to use.
For flavour I think the King of Lentils is the puy, but for ease, adaptability and speed of cooking the humble red lentil reigns supreme. Keep a jar in the kitchen and get into the habit of adding a handful to all sorts of dishes – soups, currys, stews and casseroles, even a dip!
The word lens (as in optics) is derived from the Latin lens – which means lentil. and the French for contact lens is lentilles de contact. Lentils are also really good for you, they contain the third highest level of protein of any legume, after soybeans and hemp, they are also packed with fibre, as well as nutrients such as potassium, folate and iron. Long live the lentil!
I do love an adaptable recipe that uses up all those bits and bobs at the bottom of the fridge, you know the sad soft peppers, the bendy carrots and the wilted spring onions. This veggie packed red lentil loaf will use them all up with no waste, and get you on the road to that all important extra portion of vegetables. You can also add cheese, and any leftover cooked meat or bacon if you need to convert someone to lentils, but I think it is best left as a simple vegetarian recipe.
Any leftovers can be sliced, fried and used as a sandwich or burger filling, or cut into fingers and used to fill lunch boxes the next day. This does take some time to cook, so it makes sense to have something else in the oven at the same time. Make sure that the lentils are well drained, the loaf should then firm up a little quicker.
My veggie packed red lentil loaf would be delicious served with a dollop of Tinned Tomato’s red pepper sweet chilli sauce – quick and easy to make and a fantastic twist on the already mildly addictive sweet chilli sauce.
- 250 g of red lentils
- 500 ml of vegetable stock
- 1 tsp of vegetable oil
- 1 small onion finely chopped
- 1 clove garlic chopped
- 1 - 1 1/2 cups chopped mixed vegetables - peppers courgette, peas, corn, carrots
- 1 egg beaten
- herbs to season
- pepper and other spices for seasoning
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Place the lentils and stock in a saucepan and gently simmer until the liquid has been absorbed and the lentils are soft. Strain into a sieve and stand to allow excess liquid to drain
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Whilst the lentils are cooking fry the vegetables until they are starting to turn golden
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Place the lentils, cooked vegetables (add any grated root vegetables at this stage) and egg into a bowl and mix. Season well with some herbs, spices and salt and pepper
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Pour the mixture into a lined and greased 500g loaf tin and bake at GM5 / 190C (fan 180C) for 40 – 50 minutes until risen, golden brown and firm to the touch. Allow to stand for 5 minutes and then turn out
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Serve sliced, or let it cool and fry to use as a burger
- This recipe is very adaptable, use whichever vegetables you have. It is especially good for using up anything left at the bottom of the fridge.
- You could also add finely chopped cheese rinds, or any leftover cooked meat.
- This recipe is 7 Weight Watchers Smart Points per portion
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Recipe originally commissioned for Great British Chefs, September 2013. Updated October 2016. Original image included for reference / amusement.
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Snigdha (Snig of Snig's Kitchen)
Dear Helen,
The loaf looks wonderful!
Thankfully, having grown up in an Indian home, we don’t have any of that baggage about lentils being “hippy food”. We just love them because they are comforting, filling and sustaining.
best wishes
Snigdha
Helen
Thanks for commenting Snig, I love lentils – so delicious!
Deena Kakaya
Great recipe, it looks lovely and moist. I think my little one will like this! I hope you will also check out some of my recipes, I’d love to know what you think. X
Helen at Casa Costello
I really like the sound of using these as a burger. Red lentils are hugely popular in this house – Its about as hippyish as we get! Hope you are well x
Helen
They are a favourite. I love my red lentils, so adaptable, frugal and delicious.
Kim Styles
this looks delicious
Helen
Thank you Kim. so quick and easy too
Charlie @ The Kitchen Shed
I LOVE lentils and this looks gorgeous. A great protein packed meat free meal.
Helen
Thanks Charlie, I think that lentils are so underrated by so many people.
Sarah
I agree that theres a bad reputation for lentils out there…but I also think that this loaf is going to change all of that! It looks absolutely delicious; packed with nutrition and flavor!
Helen
Red lentils are the best – so tasty, frugal and quick to cook
rosie
Could this be used as coating for vegetarian scotch eggs?
Helen
I wonder – probably if you baked them!
Juliette
Absolutely yum! I made it and had it out of the oven (once cooled a bit) with a side salad and avocado. It’s also worked great in a wrap with lettuce, tomato,a little yoghurt and grated cheddar. Nice to have a protein recipe that can be kept in the fridge for quick vegetarian meals and lunch ideas!
Helen
It sounds amazing in a wrap. thanks for letting me know.
Helen
Thanks for letting me know Juliette, I’ll have to try it in a wrap too
Heidi Roberts
This looks great – I am working on a veggie roast with lentils and both white and red kidney beans!