Lentil Loaf

This lentil loaf is a fine alternative to a traditional meatloaf, and keeps a great deal of flavour.

Lentils are markedly cheaper than meat, and this loaf is filling thanks to the pairing of pulses and grains, which brings plenty of protein and a real sense of fullness.

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What you need to make this lentil loaf:

Tinned brown lentils — the protein base of the loaf: once well drained, they hold together just like meat would.
Mixed spaghetti vegetables — adds crunch and vegetables with no extra prep.
Mature Cheddar — melts through the mixture and gives it all its character.
Condensed tomato soup — binds the mixture and adds moisture, much like the glaze on a classic meatloaf.
Grated potatoes — not there to pad it out: they soak up moisture and help the loaf slice cleanly.
Rolled oats — stand in for breadcrumbs: they also soak up moisture and hold the mixture together.
Beaten eggs — the binder that lets the whole mixture set as it bakes.
Curry powder and garlic powder — the spices that give this vegetarian loaf its character.
Salt and pepper — to season to taste.

Why this lentil loaf must be on your menu!

Barely any washing-up: One big bowl, one loaf tin, and that's it.
No pan to watch and no stack of dishes to do afterward.
Easy on the budget: Lentils cost markedly less than meat.
An affordable way to feed the whole family without giving up on flavour.
Goes with everything: Serve it with a lamb's lettuce, rocket or frisée salad, a homemade BBQ sauce, fresh coriander, capers, gherkins or beetroot, or roasted vegetables — cauliflower, parsnip, celeriac.
Plenty of ways to change up the sides.
Endlessly reinvented: Once baked, it turns into burgers, sandwiches, tacos or a gratin.
Perfect for never getting tired of the leftovers.

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Lentil Loaf

A vegetarian loaf of brown lentils, mature Cheddar, oats and condensed tomato soup, baked in a loaf tin.

Prep 20 min

Cook 1 h 15

Total time 1 h 35

Course: Main course Cuisine: American Keyword: Lentil loaf Calories:

Ingredients

Servings: 8 servings

Instructions

Preheat the oven to 180 °C (350 °F).
In a large bowl, mix the lentils, vegetables, cheese, condensed tomato soup, potatoes, oats, eggs and spices.
Line a loaf tin with parchment. Tip in the mixture.
Level the surface, pressing down with the back of a spoon.
Bake for about 1 hour to 1 hour 15, or until set.

Nutrition (per serving)

Tips

Press the surface down firmly with the back of a spoon: a loosely packed loaf falls apart when cut.
Drain the lentils well; excess liquid stops it setting.
Let it rest for ten minutes out of the oven before turning out.
It turns into burgers, sandwiches, tacos or a gratin.

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