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.
Author: Hannah
Ingredients
- 200g red lentils
- 400ml stock
- 2eggs
- A clove of garlic
- 1 onion
- Grated or finely chopped veg
- Pepper, herbs and spices of your choosing.
Instructions
- Fry the onions, garlic and veg if it is uncooked .
- 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.
- Add the lentils to the veg
- Add herbs and spices
- Mix everything together with 2 eggs
- Pour into a lined loaf tin and cook for 45 -50 mins at 180°c until slightly risen, golden and firm to touch.
- Cool then slice
I'm Hannah from Lincoln! Mama to Penny who was born in February 2015. I have always been a bit obsessed with food and enjoy travelling and sampling as much of it as time allows. I'm sharing my baby led weaning recipes that can be used for all the family.
Hi Hannah,
I love you recipes…this lentil slice…how much veg do i need?
Thanks
Hi Nicola,
Thank you for your message.
The recipe really is quite versatile, so you can really just throw whatever and however much you like in and it will bind with the lentils. Ratio – wise for this one I used; 1 carrot, 1 parsnip and 1 leek.
Hope you enjoy it! and sorry for the delay in getting back to you 🙂