Veggie Packed Red Lentil Loaf

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Slices of easy lentil loaf on a marble board, with the remaining loaf in the background.

4.78 from 9 votes

This vegetable-packed red lentil loaf is tasty, adaptable and frugal. Vegetarian and Gluten Free

Servings:

Author: Helen Best-Shaw

Prep Time10

Cook Time50

Total Time1

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.