Vegetarian Lentil LoafCourse: Main Course, BrunchCuisine: UnknownDifficulty: Medium
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
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
- ** A glaze of bbq sauce or tomato ketchup gives a nice contrast of flavours for this savoury loaf.