Lentil Loaf
Lentil Loaf is a really cheap but satisfying meal and is delicious served with mashed potatoes and lashings of gravy.
- Recipe serves4
- Preparation Time10 min
- Cooking Time45 min
Ingredients
- 300g red or yellow lentils
- 850ml vegetable stock made from Knorr Vegetable Stock Cube
- 2 onions, finely chopped
- 2 cloves garlic, minced
- 3tbsps olive oil
- 300g dry breadcrumbs
- 1 carrot, finely chopped
- 1 courgette, finely chopped
- 6tbsps Hellmann's ketchup
- ½tsp sage
- ½tsp oregano
Method
- Pre-heat oven to 220°C. In a large soup pot simmer the lentils in broth for about 30 minutes. Drain and mash until half mashed.
- Saute the onion and garlic in olive oil for 4–5 minutes until soft. Do not burn.
- Add carrot and courgette and cook for 5 more minutes. Combine the lentils with vegetables, breadcrumbs, ketchup and herbs. Mix well. Add broth if necessary. Lightly grease the loaf pan with olive oil.
- Place the mixture in a loaf pan. Drizzle a bit of ketchup on top. Bake for 1 hour. Allow to cool before serving.
