Lentil Loaf

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Lentil Loaf

Lentil Loaf

Lentil Loaf


2 cups cooked rice

1 x 400g can brown lentils, rinsed and well drained

1 large onion, finely chopped

2 cloves garlic, finely chopped or crushed

2 tbsp olive oil

1/2 tsp salt

1/4 cup tomato sauce (or you can use BBQ)

1/2 tsp dried basil

3/4 tsp mixed herbs

Extra tomato sauce for glaze


First, preheat your oven to 350f.

In a large bowl, mash the lentils, using a potato masher or preferably a stick blender for ease and quickness until nice and mushy.

Heat the olive oil in a small pan over medium heat. Add the onions and garlic and sauté for a few minutes until soft.

Add the onions and garlic to mashed lentils in the bowl, followed by the cooked rice, salt, sage, and dried herbs.

Mix all together well.

Grease a regular size loaf pan and pour in the mixture, pressing it into the corners and smoothing over the top.

Baste the top of the loaf with a little extra tomato sauce, then bake in the centre of the oven for one hour, or until the loaf feels firm to the touch.

Remove from the oven and allow to cool slightly before turning out of the loaf tin and serving.

*You don’t have to cool but it helps your loaf firm up and makes it easier to slice. This is a perfect recipe to make ahead of time, as the longer it keeps in the fridge, the better it holds it’s shape for carving. Simply reheat and enjoy!

Special thanks for sharing this recipe https://www.facebook.com/vegansontheroad/


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