vegan lentil loaf
Lentil And Rice Loaf
Serves 6
Prep Time
35 min
Cook Time
1 hr
Prep Time
35 min
Cook Time
1 hr
  1. 1 1/2 cups lentils
  2. Around 1 litre vegetable stock
  3. 2 onions, diced
  4. 2 cloves garlic, minced
  5. 3 tbsp olive oil
  6. 2 cups rice
  7. 1/2 tsp salt
  8. 1/4 cup tomato sauce or tomato chutney
  9. 1 tsp basil
  10. 1 tsp oregano
  11. ground black pepper
  1. Pre-cook the rice and set aside.
  2. In a large pan simmer the lentils in vegetable stock until cooked (around 15 minutes), drain thoroughly and mash.
  3. Pre-heat the oven to around 178C (350F).
  4. Sautee the onions and garlic in olive oil with the basil, oregano, salt and black pepper for around 3 minutes, or until soft.
  5. Combine the onions, garlic and olive oil with the mashed lentils and add the rice, tomato sauce or chutney.
  6. Gently press the entire lentil, onion and garlic mixture into a lightly greased loaf pan. Drizzle extra tomato sauce on top if desired.
  7. Bake the lentil loaf for around 50 mins. Allow to cool slightly before serving, as this will help the loaf to firm up.
Adapted from
Adapted from
Eat Plants Not Animals