Lentil Loaf
Prep time
Cook time
Total time
If you've got any leftover cooked veg from yesterday's roast dinner, here's a great way to use it up! We used parsnips, carrots, leeks and fresh thyme. These are great served cold in a packed lunch and yummy grilled and used as a veggie burger. We're having a few slices with our curry tonight instead of dahl. Can also be sliced and then frozen.
  • 200g red lentils
  • 400ml stock
  • 2eggs
  • A clove of garlic
  • 1 onion
  • Grated or finely chopped veg
  • Pepper, herbs and spices of your choosing.
  1. Fry the onions, garlic and veg if it is uncooked .
  2. In a separate pan boil the lentils in the stock for 10 mins and then gently simmer until all the liquid has been absorbed and the lentils are soft.
  3. Add the lentils to the veg
  4. Add herbs and spices
  5. Mix everything together with 2 eggs
  6. Pour into a lined loaf tin and cook for 45 -50 mins at 180°c until slightly risen, golden and firm to touch.
  7. Cool then slice
Recipe by Penny Led Weaning at http://www.pennyledweaning.co.uk/vegetarian/lentil-loaf/