All Simple Vegetable Recipes

How to Cook Lentil and Vegetable Loaf

Lentil and vegetable loaf

This hearty savory loaf is full of rich flavors and moist vegetables. It is a good dish for a family supper, served with baked potatoes and green vegetables.


  • 50g (2 oz) continental or brown lentils

  • 600ml (1 pint) boiling water

  • 1 potato, weighing about 175g (6 oz)

  • 15ml (1 tbsp) sunflower oil

  • 100g (4 oz) leeks, trimmed and diced

  • 1 medium carrot, diced

  • 100g (4 oz) mushrooms, chopped

  • 10ml (2 tsp) chopped fresh sage

  • 10ml (2 tsp) miso

  • 50ml (2 fl oz) bean stock or dark vegetable stock

  • 15ml (1 tbsp) tomato puree

  • 50g (2 oz) porridge oats

  • 25g (1 oz) breadcrumbs

  • 15g (1/2 oz) sunflower margarine

  • 15g (1/2 oz) whole wheat flour

  • 15ml (1 tbsp) shoyu

  • 5ml (1 tsp) yeast extract

  • Black pepper


  1. Put the lentils in a deep dish and pour over the boiling water. Cover and cook for 12 mins. (all powers), stirring 2-3 times. Leave to stand for 5 mins then drain.

  2. Pierce the potato and wrap in absorbent paper. Cook for 6 mins. 600W (5 mins. 700W; 7.5 mins. 500W), turning over halfway through. Leave to cool slightly, then dice.

  3. Put the oil in a medium dish and cook for 1 min. 600W (30 secs. 700W; 1 min. 500W). Stir in the leeks and cook for 3 mins. 600W (2.5 mins. 700W; 3.5 mins. 500W).

  4. Add the carrot, mushrooms, potato, sage and the miso dissolved in a little of the stock. Cover and cook for 5 mins. (4 mins. 700W; 6 mins. 500W), stirring once or twice. Stir in the tomato purée, oats, breadcrumbs and lentils.

  5. Put the margarine in a separate dish and cook for 30 secs. Stir in the flour and cook for 30 secs. Add the remaining bean stock, shoyu and yeast extract. Cook for 1-1.5 mins, stirring once.

  6. Stir the sauce into the lentil and vegetable mixture. Season to taste. Spoon into 450g (1 lb) loaf dish and cook for 10 mins. 600W (8.5 mins. 700W; 12.5 mins. 500W). Leave to stand for 5 mins before turning out and serving.

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