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Lentil Loaf

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 300 grams red lentils or yellow lentils
  • 10 grams Knorr Vegetable Stock Cube
  • 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

Protein (g)

31.2g

Energy (kJ)

3038kJ

Energy (kcal)

726kcal

Carbohydrate incl. fibre (g)

114.7g

Carbohydrate excl. fibre (g)

86.3g

Sugar (g)

15.9g

Fibre (g)

28.4g

Fat (g)

16.0g

Saturated fat (g)

3.0g

Unsaturated fat (g)

11.7g

Monounsaturated fat (g)

8.4g

Polyunsaturated fat (g)

3.1g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

1229mg

Salt (g)

3.07g

Vitamin A (IU)

2841IU

Vitamin C (mg)

17.9mg

Calcium (mg)

222mg

Iron (mg)

10.01mg

Potassium (mg)

1200mg

Total

124.8g

12152kJ

2905kcal

458.9g

345.2g

63.5g

113.7g

64.0g

12.0g

46.8g

33.5g

12.5g

0.0g

0mg

4917mg

12.30g

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.