Vegetarian food

Lentil and vegetable loaf

The lentils in this dish make for a filling main meal. Serve with crusty bread to make it go even further 

  • 6
  • 30
  • 60
  • veggie

For the loaf

  • 200g red split lentils
  • 400ml vegetable stock, made from a cube
  • 1 bay leaf
  • 2 tbsp olive oil
  • 1 small onion, peeled and finely chopped
  • 3 garlic cloves, peeled and crushed
  • 2 medium leeks, trimmed and finely chopped
  • 1 red pepper, deseeded and chopped
  • 1 large carrot, peeled and grated
  • 100g Cheddar, grated
  • 100g breadcrumbs
  • bunch fresh flat-leaf parsley, finely chopped
  • 1 egg, lightly beaten

For the tomato sauce

  • 1 tbsp olive oil
  • 1 small onion, peeled and finely chopped
  • 1 garlic clove, peeled and crushed
  • 400ml passata or can chopped tomatoes
  • 1 tsp dried mixed herbs
  1. Heat the oven to 190°C/170°C fan/Gas 5. Rinse the lentils under cold running water, drain and place into a saucepan with the stock and the bay leaf. Bring to the boil then reduce the heat, cover and simmer for about 15 minutes, stirring every so often, until the lentils are tender and the stock has been absorbed. Discard the bay leaf.
  2. Meanwhile, heat the oil in a frying pan and cook the onions and garlic for 2 minutes until translucent. Add the leeks, pepper and carrot and cook for another 5 minutes until tender, stirring continuously.
  3. Tip the vegetables into a mixing bowl, add the lentils, stir in the remaining ingredients and season to taste. Spoon into a 1½ litre loaf tin lined with clingfilm and level the top. Cover with foil and bake for 30 minutes. Remove the foil and bake for another 15 minutes.
  4. To test the loaf is cooked, insert a skewer into the centre; it should come out clean. When it is cooked, remove from the oven and let it rest in the tin for about 10 minutes before turning out.
  5. While the loaf is baking, prepare the tomato sauce. Heat the oil in a small saucepan and cook the onions for 2 minutes. Stir in the garlic and herbs and cook for another minute. Add the passata or chopped tomatoes and season to taste. Reduce the heat and simmer for about 10 minutes. Slice the loaf and serve with the tomato sauce and some rocket leaves, if desired.

Per serving: calories 351 (18%), sugar 8.3g (9.2%), fat 14g (20%), saturates 5g (25%), salt 1.6g (27%) of your guideline daily amount

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