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Lentil Loaf

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 300 grams red lentils or yellow lentils
  • 850 ml Knorr Vegetable Stock Cubes
  • 2 onions finely chopped
  • 2 cloves garlic minced
  • 3 tablespoons olive oil
  • 300 grams dry breadcrumbs
  • 1 carrot finely chopped
  • 1 courgette finely chopped
  • 6 tablespoons Hellmann's ketchup
  • 1/2 teaspoon sage
  • 1/2 teaspoon oregano

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

718kcal

Energy (kJ)

3003kJ

Protein (g)

31.1g

Carbohydrate incl. fibre (g)

114.2g

Carbohydrate excl. fibre (g)

85.8g

Sugar (g)

15.7g

Fibre (g)

28.4g

Fat (g)

15.3g

Saturated fat (g)

2.5g

Unsaturated fat (g)

11.5g

Monounsaturated fat (g)

8.4g

Polyunsaturated fat (g)

3.1g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

802mg

Salt (g)

2.01g

Vitamin A (IU)

2841IU

Vitamin C (mg)

17.9mg

Calcium (mg)

222mg

Iron (mg)

10.01mg

Potassium (mg)

1200mg

Total

2872kcal

12011kJ

124.4g

456.7g

343.1g

62.9g

113.6g

61.4g

10.2g

46.0g

33.5g

12.5g

0.0g

0mg

3206mg

8.02g

11364IU

71.4mg

888mg

40.02mg

4799mg


  • 1 Pre-heat oven to 220°C, Gas Mark 7. In a large soup pot simmer the lentils in broth for about 30 minutes. Drain and mash until half mashed.
  • 2 Sauté the onion and garlic in olive oil for 4–5 minutes until soft. Do not burn.
  • 3 Add carrot and courgette and cook for 5 more minutes. Combine the lentils with vegetables, breadcrumbs, ketchup and herbs. Mix well. Add broth if necessary. Lightly grease the loaf pan with olive oil.
  • 4 Place the mixture in a loaf pan. Drizzle a bit of ketchup on top. Bake for 1 hour. Allow to cool before serving.