• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • About
    • Copyright
    • Disclosure
    • Privacy Policy
    • Contact / PRs / Review Policy / Link Policy
  • Recipe Index
  • Ingredients
  • As Seen
  • Credit Crunch Munch
  • Extra Veg
  • Work With Me
Fuss Free Flavours

Fuss Free Flavours

Easy recipes you will make again | Travel | Reviews

  • Home
  • All Recipes
    • Quick & Easy
    • Recipes by Course
      • Breakfast & Brunch Recipes
      • Main Meal
      • Side Dishes
      • Drinks
      • Starters & Light Bites
      • Desserts & Puddings
      • Baking
        • Biscuits and cookies
        • Bread Recipes
        • Cake
        • Cupcakes
        • Muffins
        • Pie
      • Soup
      • Salad
      • Dips, Dressings, & Sauces
      • Easy Jam, Jelly & Preserve Recipes
    • Recipes by Cuisine
      • American
      • Chinese
      • French
      • Italian
      • Other Cuisines
      • Vegetarian Recipes
      • Vegan Recipes
  • Recipes by Main Ingredient
    • Beef
    • Poultry
    • Pork
    • Lamb
    • Game
    • Fish & Seafood
    • Beans & Lentils
    • Pasta
    • Grains & Rice
    • Fruit
    • Vegetables
    • Dairy
    • Booze
  • Travel
    • Rest of Europe
    • French
    • Rest of the world
    • Food Origins and Stories
You are here: Home / Recipes / Easy Veggie Packed Red Lentil Loaf

Easy Veggie Packed Red Lentil Loaf

Published on October 24, 2016 by Helen 17 Comments
Last Updated on October 27, 2020

Jump to Recipe - Print Recipe

This lentil loaf is a fantastic store cupboard recipe. Tasty, adaptable and frugal, it’s packed with vegetables and full of all the good stuff. My lentil loaf is vegetarian and gluten free!

A close up of easy lentil loaf, with shiny red tomatoes in the foreground.

Table of Contents

  • Easy Lentil Loaf Recipe
    • Did you know?
  • Use Your Loaf
  • What Vegetables Work in a Lentil Bake?
  • How to Make Lentil Bake
    • Fuss Free Tip
  • Hints, Tips & Variations
  • Veggie Packed Red Lentil Loaf
    • Ingredients
    • Instructions
    • Notes
    • Video

Easy Lentil Loaf Recipe

Lentils can get a bad press. For some of us, they are associated with rather worthy form of 1970s vegetarian cooking, which is a shame. This staple of peasant cuisines across continents is the home cook’s friend.

Lentils are good for you. They contain the third highest level of protein of any legume after soybeans and hemp. They are packed with fibre, potassium, folates and iron. But lentils don’t have to be dull. Delicious, frugal and super easy to use, they are great for when you need a store cupboard hero you can rely on, as this lentil loaf demonstrates.

For flavour, I think the king of lentils is the puy. But when it comes to convenience, 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 for bulk and protein. Red lentils are great in soups, curries, stews and casseroles – even a dip!

Did you know?

The word lens (as in optics) derives from the Latin lens – which means lentil. Modern French retains the double meaning – the term for contact lenses is lentilles de contact!

Yellow easy lentil loaf contrasts with bright red tomatoes and sprigs of green parsley

Use Your Loaf

I love an adaptable recipe that uses up those bits and bobs at the bottom of the fridge; wrinkly peppers, bendy carrots, wilted spring onions. This veggie-packed red lentil loaf will use them all up with no waste, and ensure you get your daily veg. You could also add cheese and any leftover cooked meat or bacon if that’s what you have to hand. Nevertheless, I prefer it as a simple vegetarian recipe.

Slice and fry leftovers to use as a burger-style sandwich filling. Alternatively, cut into fingers for a packed lunch.

This lentil bake does take some time to cook, so it makes sense to have something else in the oven at the same time. If you need an excuse to bake a cake, take this as permission to indulge! Jacket potatoes work too!

What Vegetables Work in a Lentil Bake?

You can use fresh hard vegetables such as peppers, courgettes, peas, corn or carrots. Canned vegetables and frozen also work in this dish, making it a great store-and-freezer recipe.

How to Make Lentil Bake

First, prepare! Measure out the ingredients. You can use fresh, tinned, or assorted frozen vegetables. Whatever you have!

Frying frozen mixed vegetables, before and after cooking.

Step one – Simmer the lentils in the stock until they are soft. This will take about 15 – 20 minutes.  Keep a eye on them and add more liquid if needed. 

While the lentils are cooking, fry fresh or frozen diced vegetables such as onions, courgettes, peppers and carrots. 

Cooked lentils in a sieve, draining over a saucepan.

Step Two – Drain the lentils.

Fuss Free Tip

Make sure that you drain the lentils well. I like to leave them drain for a good few minutes and give the sieve a good shake to help any excess liquid drain out. That way, the loaf should firm up a little quicker.

Al the ingredients in a lentil loaf in a stainless bowl, before and after mixing.

Step Three  – Mix together the lentils, vegetables, and egg. Season well with salt and pepper, and add herbs and spices to taste.

Lentil mixture in a lined loaf tin, before and after baking

Step Four – Pour the mixture into a lined and oiled 500 g / 1 lb  loaf tin. Bake for 40 to 50 minutes, until risen and golden. Allow to cool for 5 minutes before turning out. Serve your lentil loaf in slices. 

Hints, Tips & Variations

  • For best results, do make sure you drain the lentils well. 
  • If you are going to have the oven on for this length of time, it makes sense to bake something else at the same time. Consider a cake or jacket potatoes. 
  • Go to town on the vegetables – fresh, frozen or canned all work. Use what you have and what you like. 
  • You can add leftover cheese or bacon. 
  • Use cooked lentils in pouches to save time.
  • Use your favourite herbs. Dried herbs are so much better if you soak them in a tiny bit of warm water before using. 
  • Add your favourite spices to ring the changes. Try paprika or a curry blend.
Tried this recipe?If you try this recipe please tag #FussFreeFlavours on Instagram or Twitter. It is amazing for me when for me when you make one of my recipes and I really do love to see them. You can also share it on my Facebook page. Please pin this recipe to Pinterest too! Thanks for reading Fuss Free Flavours!
Slices of easy lentil loaf on a marble board, with the remaining loaf in the background.
Print Recipe
BookmarkSaved!
4.84 from 6 votes

Veggie Packed Red Lentil Loaf

This vegetable-packed red lentil loaf is tasty, adaptable and frugal. Vegetarian and Gluten Free
Servings: 4
Author: Helen Best-Shaw
Prep Time10 mins
Cook Time50 mins
Total Time1 hr

Ingredients

  • 250 g red lentils
  • 500 ml vegetable stock
  • 1 tsp vegetable oil
  • 1 small onion (finely chopped)
  • 1 clove garlic (chopped)
  • 1 - 1½ cups chopped mixed vegetables (peppers, spring onions, courgettes, peas, corn, carrots etc.)
  • 1 egg (beaten)
  • herbs to season
  • salt and pepper (and other spices to taste)

Instructions

  • Place the lentils and stock in a saucepan. Gently simmer until the liquid has been absorbed and the lentils are soft. Strain in a sieve and stand to allow excess liquid to drain well.
  • While the lentils are cooking, fry uncooked vegetables until they are starting to soften and turn golden.
  • 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.
  • Pour the mixture into a lined and greased 500g loaf tin. Bake at GM 5 / 190°C (fan 180°C) / 375°F for 40–50 minutes until risen, golden brown and firm to the touch. Allow to stand for 5 minutes and then turn out.
  • Serve sliced, or let it cool and fry to use as a burger.

Notes

  • 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
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Nutrition Facts
Veggie Packed Red Lentil Loaf
Amount Per Serving
Calories 300 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Cholesterol 41mg14%
Sodium 547mg24%
Potassium 773mg22%
Carbohydrates 50g17%
Fiber 22g92%
Sugar 4g4%
Protein 20g40%
Vitamin A 3238IU65%
Vitamin C 11mg13%
Calcium 62mg6%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main
Cuisine: Vegetarian
Keyword: Red Lentil Loaf

Video

Delicious Recipes Emailed To You!Get easy, tasty recipes for FREE when you subscribe! Click to Subscribe Now!!

 

 

 

Related Posts

  • Close up of a bowl of orange soup.
    Roasted Red Pepper, Tomato and Lentil Soup
  • This easy dal is made with lightly spiced spilt red lentils, and topped with cheese and crispy onions.
    Cheesy Split Red Lentil Tarka Dal Recipe
  • helathy red lentil hummus flavoured with lime and coriander
    Red Lentil Hummus with Lime & Coriander
  • Close up of red lentil dal
    Quick & Easy Red Lentil Dal

Filed Under: Beans & Lentils, Easy Ways to Extra Veg (and Fruit), Main Meal, Quick & Easy, Recipes, Vegetarian Recipes, £ Ingredients: Eggs, Lentils, Stock, Vegetables

Previous Post: « Pumpkin Spice Smoothie with Cranberries
Next Post: 10 ways to give a little back to others this autumn »

Reader Interactions

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Snigdha (Snig of Snig's Kitchen)

    5 stars
    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

    Reply
    • Helen

      Thanks for commenting Snig, I love lentils – so delicious!

      Reply
  2. 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

    Reply
  3. Helen at Casa Costello

    4 stars
    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

    Reply
    • Helen

      They are a favourite. I love my red lentils, so adaptable, frugal and delicious.

      Reply
  4. Kim Styles

    5 stars
    this looks delicious

    Reply
    • Helen

      Thank you Kim. so quick and easy too

      Reply
  5. Charlie @ The Kitchen Shed

    5 stars
    I LOVE lentils and this looks gorgeous. A great protein packed meat free meal.

    Reply
    • Helen

      Thanks Charlie, I think that lentils are so underrated by so many people.

      Reply
  6. 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!

    Reply
    • Helen

      Red lentils are the best – so tasty, frugal and quick to cook

      Reply
  7. rosie

    Could this be used as coating for vegetarian scotch eggs?

    Reply
    • Helen

      I wonder – probably if you baked them!

      Reply
  8. Juliette

    5 stars
    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!

    Reply
    • Helen

      It sounds amazing in a wrap. thanks for letting me know.

      Reply
    • Helen

      Thanks for letting me know Juliette, I’ll have to try it in a wrap too

      Reply
  9. Heidi Roberts

    5 stars
    This looks great – I am working on a veggie roast with lentils and both white and red kidney beans!

    Reply

Primary Sidebar

About Me

Headshot of Helen Best-Shaw, Food Blogger at Fuss Free Flavours I'm Helen, full time freelance food writer, photographer and blogger. On this site you will find my fuss-free recipes, travel and reviews. Learn more here
Email Button, a white envelopw with orange box coming out of it Twitter Logo, bluw circle with a white bird Facebook logo, blue square with a white F inside You Tube Logo, a red box with the words You Tube on the inside Pinterest Logo, a red circle with white P on the inside Instagram Logo, a rainbow box with a square and circle inside of it Flipboard Logo - Red square with a white F on the inside

Press/As Seen On

Image-1

Subscribe

Footer

Latest Posts

Easy Blueberry Jam (Three Ingredients, No Pectin)

Easy Blueberry Jam (Three Ingredients, No Pectin)

Easy Roasted Baby Potatoes

Easy Roasted Baby Potatoes

Easy No Mayo Coleslaw

Easy No Mayo Coleslaw

Easy Cheesy Chips

Easy Cheesy Chips

Easy Chocolate Orange Fudge

Easy Chocolate Orange Fudge

A Guide to ’Nduja & Best ‘Nduja Recipes

A Guide to ’Nduja & Best ‘Nduja Recipes

Privacy Policy

Copyright © 2021 Helen Best-Shaw / Fuss Free Flavours - Easy Recipes You Will Make Again