Lentil Loaf Recipe

Name: Lentil Loaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces red lentils, split; 8 fluid ounces water; 1 bay leaf; 4 ounces cheese, grated; 1 onion, finely chopped; 1 12 ounces whole wheat breadcrumbs; 1 tablespoon parsley, chopped; 1 tablespoon lemon juice; 1 egg; to taste salt and pepper; to taste butter (for coating tin); to taste dried crumbs (for coating tin)

Servings: persons

6 ounces red lentils, split
8 fluid ounces water
1 bay leaf
4 ounces cheese, grated
1 onion, finely chopped
1 12 ounces whole wheat breadcrumbs
1 tablespoon parsley, chopped
1 tablespoon lemon juice
1 egg
to taste salt and pepper
to taste butter (for coating tin)
to taste dried crumbs (for coating tin)

1
Put lentils, water and bay leaf into saucepan and simmer, uncovered, until lentils are tender, all liquid absorbed - about 20 mins.
2
Remove bay leaf.
3
Oven to Gas Mark 5.
4
Grease loaf tin with butter, sprinkle with dried crumbs.
5
Add cheese, onion, mushrooms, breadcrumbs, parsley, lemon juice and egg to lentils.
6
Mix well.
7
Season well.
8
Bake in tin, uncovered for 45-60 mins.
9
until firm and golden brown on top.
10
Hope you like it!
11
Eve

310

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 ounces red lentils, split, 8 fluid ounces water, 1 bay leaf, 4 ounces cheese, grated, and more.

Yes, Lentil Loaf falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lentil Loaf

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