This recipe is fast becoming one of my absolute favourites. So simple to make and seriously tasty. I made this on Sunday and we have been enjoying this all week for lunch. Super handy as I didn’t have to worry about preparing lunches. I would recommend serving with a crisp green salad. Lentils are packed with protein so it makes a pretty substantial lunchtime meal.
You can add whatever vegetables you would like, I had celery, red pepper and carrots hanging around my fridge so I used these! Spinach, sundried tomato, courgettes and aubergine would also work well too. It is one of those great recipes which allows you to utilise a mish mash of ingredients that you have lying around. I made my breadcrumbs out of the end of a stale french loaf! I think this is going to become one of my staple recipes this summer!
I hope you enjoy this as much I have enjoyed scoffing it!
- 1 cup of red lentils
- 2 cups of water
- 2 stock cubes
- 1 stick of celery
- 1 carrot
- half a red pepper
- 1 tbsp tomato puree
- 1 egg
- 1 white onion
- 1 spring onion
- 2 cloves of garlic
- a sprinkle of smoked paprika
- a sprinkle of mixed herbs
- a sprinkle of sage
- salt and pepper
- 1 cup of breadcrumbs
- 3 mushrooms, chopped.
- Butter to line the tin
- 1 heaped teaspoon of coconut oil
- You will also need a loaf tin
- Preheat the oven to gas mark 6.
- Cook the lentils in two cups of water with one of the stock cubes. Leave this simmering to the side whilst you prepare your vegetables.
- Chop all the vegetables into small pieces. Brush butter over the inside of the loaf tin and up the sides. Swill breadcrumbs around to coat all side and the bottom of the tin. Set aside.
- Add a small knob of coconut oil to a pan. Add garlic, celery and onion and fry until translucent. Add the carrots, red pepper, spring onion and mushrooms and cook in the pan until softened. Crumble the stock cube over the vegetable mixture and stir until combined.
- Ensure that the lentils are softened and cooked thoroughly. This normally takes around 15 minutes. There should be no water left.
- Add the lentils to the vegetable mixture, add the puree, paprika, herbs and salt and pepper. Along with the bread crumbs and egg. Stir until you have a semi stiff mixture. If it is too runny – add more breadcrumbs. Scoop the mixture into the loaf tin.
- Bake for 30 – 40 minutes until the mixture feels firm and the no longer squidgy. Leave to cool. Run a knife down the side and turn out. The breadcrumbs and butter should allow the loaf to be released easily.
- Slice and serve with salad!