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Lentils Loaf

This recipe brings an alternative to the traditional meatloaf. Packed with nutrients, it is ideal for those that prefer the healthier option and Vegetarians.

Serves 6 
Preparation and Cooking time: Approx 90 minutes

Lamb Brand Mixed Lentils 200g

Lamb Brand Breadcrumbs 225g

Lamb Brand Chilli Flakes ½ tsp

Lamb Brand Fine Salt to taste

Lamb Brand Ground Black Pepper to taste

Vegetable Stock 500ml

Olive Oil 1½ tbsp

Garlic Clove 1, minced

Onion 1, sliced

Celery Stalks 2, finely chopped

Red Pepper 1, seeded and diced

Mushrooms 130g, finely chopped

Cheddar Cheese 150g, grated

Fresh Parsley 3 tbsp, chopped

Eggs 1 whole, 1 egg white, beaten

Rinse thoroughly the lentils under running water, place in a saucepan and add the vegetable stock. Bring to a boil. Reduce heat, cover and simmer for 20 minutes.

Heat the oil in a frying pan and add onion. Cook for 3 minutes until softened. Add the celery, red pepper, garlic, chilli flakes and mushrooms. Cook stirring for 10 minutes. Add the fried vegetables to the lentils and stock, then stir in the cheese, breadcrumbs, parsley and eggs. Mix well and season with salt and pepper to taste.

Grease and line the bottom of a loaf pan. Spoon the mixture into the pan and bake in a preheated oven at 180°C for 1 hour or until firm to the touch.

Cool in the pan for 10 minutes before turning out. Cut into thick slices and serve over a bed of nutty steamed brown rice and a leafy green salad.