Lentil Roast

Easy Lentil Loaf

  • Vegetarian
Made with pantry staples, this meat-free lentil loaf is easy to make for a comforting, hearty meal.
  • 45 MINS

    Cooking Time

  • Easy


  • 10 MINS

    Prep Time

  • 5 People


  1. Amount per Serving
Nutritional values Amount per Serving
Energy 563.71 kcal
Protein 23.96 g
Fat 12.09 g

  • 1 Knorr Vegetable Stock Cubes
  • 300 g red lentils
  • 1 carrot finely chopped
  • 1 courgette finely chopped
  • 2 onions finely chopped
  • 2 cloves garlic minced
  • 250 g dry breadcrumbs
  • 4 tbsp ketchup
  • 1/2 tsp oregano
  • 1/2 tsp sage
  • 3 tbsp olive oil

Serve With

  • 1 Knorr Onion Gravy Pot
  • potato mashed
  • green beans
  • 60 g kale

  1. Pre-heat oven to 220°C, Gas Mark 7. In a large pot simmer the lentils, adding the Knorr Vegetable Stock Cube for around 30 minutes. Drain and mash until half mashed.​

  2. In the meantime, sauté the onion and garlic in olive oil for 4–5 minutes until soft. Add the carrot and courgette then cook for 5 more minutes.​

  3. Once the lentils are cooked, combine them with the vegetables, breadcrumbs, ketchup and herbs. Mix well and add a little water if necessary.​

  4. Lightly grease the loaf pan with olive oil and place the mixture inside. Sprinkle some herbs on top and cook for 1 hour.

  5. Serve with mash, green beans, kale and Knorr Onion Gravy.

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