Veggie mains

Lentil loaf

I had some rice left over and fancied a savoury bake so made this loaf with lentils, red and brown rice, veggies and sesame seeds.
I started by boiling a cup of brown lentils until cooked. Meanwhile pre-heat your oven to 175 degrees C 350 F. I then chopped and fried an onion and added 200g of finely chopped mushrooms, three cloves of garlic and a 1/2 – 1 tsp of cumin seeds (optional) and fried for a couple of minutes. Next I added half a grated carrot and about 100g of cooked chopped spinach. To this I added a little stock made from marmite and some dried mixed herbs and some ground pepper. Then I drained the cooked lentils (you could use a can of pre-cooked lentils if you prefer)  and added these to the vegetables and added about 2 cups of cooked rice (a similar quantity to the lentils) then I beat a free-range egg and mixed this in to help bind the loaf. I greased a non-stick loaf tin and sprinkles sesame seeds in the bottom then filled it with the lentil mixture and pressed it down and sprinkled more sesame seeds on top. I baked it in the oven for about 50 – 60 mins until brown on top. Allow it to cool for about 10 mins before turning it out. It’s nice served with an onion gravy and veggies of your choice.

Any leftovers go great in a salad.



One thought on “Lentil loaf

  1. Pingback: Jamie’s jam jar salad | copymydinner

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