Vegetarian Lentil Loaf

Vegetarian Lentil Loaf

Vegetarian Lentil Loaf

Recipe by GeeDeeCourse: Main Course, BrunchCuisine: UnknownDifficulty: Medium


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Cooking time




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A versatile vegetarian dish that can be eaten in place of Sunday roast, sliced and placed in a burger bun, or even let it go cold and slice it to place on the BBQ. Goes well with a tomato ketchup glaze or bbq sauce.

What You Will Need
1lb loaf tin


  • 200 g red lentils

  • 400 ml vegetable stock

  • 1 tbsp vegetable oil

  • 1 onion finely chopped

  • 1 stick celery small dice

  • 1 lge carrot small dice

  • 1 garlic clove minced

  • 2 lge spring onions sliced

  • 1/2 green pepper chopped

  • 1 egg beaten

  • 1 tsp dried thyme or 1Tbsp fresh thyme

  • salt

  • pepper and other spices for seasoning

  • bbq sauce optional


  • Line and grease a 1lb loaf tin (See Video)
  • Pre-heat the oven 190°C (fan 180°C)/375°F/Gas mark 5
  • 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
  • Heat the oil in a frying pan and sweat the vegetables off until they are starting to colour
  • Place the lentils, cooked vegetables, egg, herbs and seasoning into a bowl and thoroughly combine.
  • Tip the mixture into the lined loaf tin and press down to compact the mixture to the shaped of the tin.
  • If you want to glaze the loaf, brush the top all with over some bbq sauce (ordinary tomato ketchup will do the job also) See Notes
  • Place in the oven for 40 – 50 minutes until risen, golden brown and firm to the touch.
  • Allow to stand for 5 minutes and then lift out of the loaf tin and remove the paper
  • Serve warm sliced, or let it cool, slice it and use as a burger

Recipe Video


  • ** A glaze of bbq sauce or tomato ketchup gives a nice contrast of flavours for this savoury loaf.