Red lentil loaf
- Side
- Easy
- 4
- 1 hour 30 minutes
PT1H30M
Perfect for using up those unloved vegetables from the bottom of the fridge this lentil loaf is both filling and relatively frugal. Use whatever vegetables you have available.
Ingredients
- 200g of red lentils
- 400ml of vegetable stock
- 1 tbsp of vegetable oil
- 1 onion , finely chopped
- 1 garlic clove , chopped
- 1 spring onion
- 1/2 green pepper , chopped
- 1 egg , beaten
- salt
- pepper , and other spices for seasoning
Method
1
Place the lentils and stock in a saucepan and gently simmer until the liquid has been absorbed and the lentils are soft. Strain into a sieve and stand to allow excess liquid to drain
2
Whilst the lentils are cooking fry the vegetables until they are starting to turn golden
3
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
4
Pour the mixture into a lined and greased 500g loaf tin and bake at GM5 / 190C (fan 180C) for 40 – 50 minutes until risen, golden brown and firm to the touch. Allow to stand for 5 minutes and then turn out
5
Serve sliced, or let it cool and fry to use as a burger
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Red lentil loaf
