Lentil loaf

Discover a delicious and hearty Lentil Loaf recipe made with nutritious canned lentils, sharp cheddar cheese, onions, mushrooms, bread crumbs, and a hint of fresh parsley. Perfect for a wholesome meal that's packed with flavor and healthy ingredients!

  • 27 Mar 2025
  • Cook time 45 min
  • Prep time 20 min
  • 4 Servings
  • 11 Ingredients

Lentil loaf

Lentil loaf is a hearty and nutritious alternative to traditional meatloaf, perfect for vegetarians and those looking to incorporate more plant-based meals into their diet. This recipe combines lentils with cheddar cheese, fresh veggies, and aromatic herbs to create a delicious and satisfying dish.

Ingredients:

1 can canned lentils
400g
2 cups cheddar cheese
320g
2 onions
220g
2 garlic cloves
6g
1/3 cup mushrooms
72g
1 cup bread crumbs
90g
1 egg
50g
1/3 cup light sour cream
72g
2 garlic cloves
6g
1/2 cup fresh parsley
30g
2 tbsp butter
30g

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper for easy removal later.
2. Prepare Lentils: Drain and rinse the canned lentils thoroughly in a colander. Set them aside to drain any excess water.
3. Sauté Vegetables:
- In a large skillet, melt the butter over medium heat.
- Add the finely chopped onions and sauté until they become translucent, about 5 minutes.
- Add the minced garlic and sauté for another 1-2 minutes until fragrant.
- Add the finely chopped mushrooms and cook until they release their moisture and become tender, about 5 minutes. Remove from heat and let cool slightly.
4. Mix Ingredients:
- In a large mixing bowl, combine the drained lentils, sautéed onion and mushroom mixture, shredded cheddar cheese, and bread crumbs.
- Add the egg, light sour cream, and minced garlic.
- Fold in the fresh chopped parsley.
5. Combine Everything: Mix all ingredients until well combined. You can use a potato masher or your hands to help incorporate everything thoroughly. The mixture should be somewhat sticky and hold together when pressed.
6. Shape the Loaf: Transfer the mixture into the prepared loaf pan. Press it down firmly to eliminate any air pockets and create a smooth, even surface.
7. Bake: Place the loaf pan in the preheated oven and bake for 45-55 minutes, or until the top is golden brown and the loaf is firm to the touch.
8. Cool and Serve:
- Remove the lentil loaf from the oven and let it cool in the pan for about 10-15 minutes.
- Carefully remove the loaf from the pan and transfer it to a cutting board.
- Slice and serve warm.

Tips:

- Ensure the canned lentils are thoroughly drained and rinsed to remove excess salt and improve texture.

- Finely chop the onions, garlic, and mushrooms to ensure they blend well and cook evenly in the loaf.

- Use freshly grated cheddar cheese for a better melt and more intense flavor.

- Lightly beat the egg before adding it to the mixture to ensure it is evenly distributed.

- Allow the loaf to cool for a few minutes after baking before slicing to help it hold its shape.

- Consider adding other spices or herbs like thyme or rosemary for additional flavor.

- If you prefer a firmer loaf, you can add an extra egg or a bit more bread crumbs to the mixture.

Lentil loaf is a versatile and tasty dish that can be enjoyed on its own or with your favorite side dishes. It's a wonderful way to include more legumes and vegetables in your meals, offering a comforting and flavorsome experience.

Nutrition Facts
Serving Size330 grams
Energy
Calories 670kcal33%
Protein
Protein 33g23%
Carbohydrates
Carbohydrates 45g13%
Fiber 10g28%
Sugar 7g7%
Fat
Fat 40g45%
Saturated 20g69%
Cholesterol 160mg-
Vitamins
Vitamin A 380ug42%
Choline 100mg19%
Vitamin B1 0.48mg40%
Vitamin B2 0.70mg54%
Vitamin B3 3.53mg22%
Vitamin B6 0.40mg23%
Vitamin B9 260ug65%
Vitamin B12 1.14ug48%
Vitamin C 16mg19%
Vitamin E 0.99mg7%
Vitamin K 130ug108%
Minerals
Calcium, Ca 690mg53%
Copper, Cu 0.45mg50%
Iron, Fe 5mg50%
Magnesium, Mg 80mg20%
Phosphorus, P 670mg53%
Potassium, K 760mg22%
Selenium, Se 40ug72%
Sodium, Na 730mg49%
Zinc, Zn 5mg46%
Water
Water 200g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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