50min 2 ppl
Lentil Loaf
68 minutes
4 people
Hardover 60 min or 12+ steps
68 min · 6 steps
Hard: over 60 min or 12+ steps
380 kcalper person
Protein 14g
Carbs 48g
Fats 14g
About this dish
Cooked lentils bound with walnuts and breadcrumbs, baked in a loaf and brushed with a tangy ketchup glaze — a plant-based reworking of the weeknight comfort classic.
Allergy Info
Gluten, Tree Nuts
Diet Info
Vegan
Ingredients
Fresh Produce
- Onionfinely diced1
- Garlic clovescrushed2
Tins & Jars
- Cooked green lentilsdrained500 g
Dried Goods
- Walnutsfinely chopped100 g
- Breadcrumbs80 g
- Ground Flaxseed2 tbsp
- Light brown sugarfor the glaze1 tbsp
Spices & Seasonings
- Salt1 tsp
- Freshly ground black pepperto taste
Oils & Condiments
- Vegan Worcestershire sauce1 tbsp
- ketchupfor the glaze80 g
Utensils
- Mixing bowl
- Baking tray
- Chopping board
- Sharp knife
Method
1
Preheat the oven to 180°C and mix the ground flaxseed with 6 tablespoons of water in a small bowl; leave to thicken for 5 minutes.
Approx. 5 minutes
2
Combine the cooked lentils, walnuts, breadcrumbs, thickened flaxseed mixture, onion, garlic, vegan Worcestershire sauce, salt and pepper in a large bowl and mash together until it holds its shape, leaving some texture.
Approx. 8 minutes
3
Shape the mixture into a loaf on a lined baking tray.
Approx. 3 minutes
4
Stir together the ketchup and brown sugar and brush half over the loaf.
Approx. 2 minutes
5
Bake the loaf for 40 minutes, brushing with the remaining glaze halfway through, until firm and deeply browned.
Approx. 40 minutes
6
Rest for 10 minutes before slicing.
Approx. 10 minutes
