Red lentil loaf

1 hour 30 minutes


  • 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


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
Whilst the lentils are cooking fry the vegetables until they are starting to turn golden
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
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
Serve sliced, or let it cool and fry to use as a burger