Here is a rather yummy sounding vegetarian lentil loaf recipe. (Courtesty of Spark Recipes)
Legumes are a staple food of many countries around the world and they are popular here due to their nutrient density, taste and low cost.
Related articles: Legumes low-down
200g red lentils, soaked for 2-3 hours as above
1 tablespoon olive oil
1 medium onion, chopped
1 celery stalk, large, thinly sliced
1 medium green or red pepper, chopped
90g fine oats
125g cheddar cheese
60 ml tomato puree
2 teaspoons crushed garlic
2 tablespoons fresh basil
2 tablespoons fresh parsley
1/2 teaspoon chilli flakes, or to taste
1 teaspoon black pepper
Water for mixing ingredients
- Boil water. Add lentils, simmer covered until lentils are soft and water has evaporated
- Preheat oven to 180 degrees.
- While lentils are simmering, sauté onions, celery and peppers in 1 tablespoon olive oil until tender.
- Drain cooked lentils and partially mash.
- In a large bowl mix together the lentils, oats, sautéed vegetables and cheese.
- Add remaining ingredients and mix well, adding water as necessary to get to desired consistency. It should feel similar to thick mashed potatoes.
- Spoon mixture into a prepared loaf tin.
- Bake uncovered for 45 minutes or until top is golden brown.
- Let cool on rack for 10 minutes before serving.
Serving Size: Makes 6 1.5″ thick slices when baked in a 5″ x 9″ loaf tin.
I think this would be good served with a (spaghetti type) tomato sauce. Reckon it would be good cold too!
Don’t feel constrained by the recipe – do add other herbs, spices etc. if you want. I think the recipe will be fine without the egg too. The oats will stick it together – or use a “flax egg”.