Lentil Loaf Roast

This lentil loaf roast is the perfect star to any Sunday roast! Serve it with our gravy, no oil roast potatoes and veggies. (See recipes below). Recipe adapted from The Wallflower Kitchen

Dinner
Intermediate
Meat alternative
Time 75 mins
Skill Level Intermediate
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Ingredients List

 

Serves 4
  • 1 onion finely chopped
  • 3 garlic cloves minced
  • 2 portobello mushrooms finely chopped
  • 1 carrot grated
  • 400 g red kidney beans
  • 400 g puy lentils cooked and rinsed
  • 1 tbsp soy sauce
  • 2 tbsp mixed herbs
  • 135 g rolled oats
Metric - US Imperial

Instructions

  1. Preheat the oven to 180 C and line a loaf tin with grease proof paper.
  2. Heat a frying pan and cook the onion and garlic, adding a little water to sauté until soft. 
  3. Add the mushrooms and carrot and cook for another five minutes. 
  4. Add the rest of the ingredients and use a masher to help combine.
  5. Don’t over-mash, just enough so that the mixture comes together. 
  6. Add a drop of water if the mixture is too dry, if it’s too wet, add more oats. 
  7. Transfer the mixture into a loaf tin and cook for 40-45 mins, until the outside develops a crust and the inside is firm.