About this recipe:Healthy, vegetarian and ready in a little over an hour! This lentil loaf is a great choice for midweek and excellent served with a crisp salad or seasonal vegetables.
175g red lentils
1 bay leaf
2 tablespoons olive oil
1 medium onion, finely chopped
125g grated cheese
50g wholemeal breadcrumbs
salt and pepper, to taste
1 tablespoon lemon juice
1 egg, lightly beaten
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Method Prep:10min › Cook:1hr › Ready in:1hr10min
Preheat the oven to 190 C / Gas 5. Grease and line a 900g loaf tin with baking parchment.
Into a large saucepan, combine the lentils, water and bay leaf and simmer very gently uncovered until the lentils are tender and the liquid is absorbed. Remove and discard the bay leaf.
In a frying pan over a medium heat, warm the olive oil then add the onion and cook and stir for a few minutes until soft. Add the cheese, breadcrumbs, seasoning, lemon juice and egg and mix well. Mix in the lentils. Transfer the mixture to the prepared loaf tin and smooth the top.
Bake in the preheated oven for 50 to 60 minutes or until firm and brown on top. Remove from the oven and slice for serving.
I used to make a similar lentil loaf but lost the recipe so tried this one. It worked well, though seemed a bit small. It was tasty, cheesy, and might even appeal to my non-veggie husband. I added a little cayenne as lentils are a bit bland. I also made a quick sauce in the food processor. - 08 Jun 2016