Lentil and nut loaf

Avg. user rating

Rate this recipe

Prep time:

Cook time:

Serves: 6

By Cremolafoam

(3 Votes) 3


  • 1 courgette grated

  • 100g cheese grated

  • 1 eggs beaten

  • 2 slices wholemeal bread whizzed up into crumbs

  • 1 clove garlic finely chopped

  • 1 pinch chilli flakes

  • 1 onions finely chopped

  • 1 carrot grated

  • 200g mixed nuts chopped

  • 1 tin green lentils


  1. Heat the oven to 180C.
  2. In a large bowl combine the lentils, carrot, courgette, breadcrumbs and chopped nuts.
  3. Fry the onion and garlic in a little oil until soft. Throw in the chilli flakes at the end for a minute or so and then add the mixture to the mixing bowl of dry ingredients.
  4. Stir thoroughly and then add the grated cheese and egg to bind.
  5. Press the mixture firmly into the loaf tin. Cover the top with tin foil.
  6. Place in the oven for 40 minutes with the foil lid.
  7. Remove the lid and cook for a further 10-15 minutes.
  8. Turn the loaf onto a plate and serve in slices with a watercress salad and cranberry jelly.

Handy Hint

The courgette and carrot can be interchanged with a layer of cooked French beans or asparagus.

Additional Information

  • Make Ahead

  • Kids can help

  • pulses

  • cheese

  • Vegetarian

Avg. user rating:


Rate this recipe

Your comments

  • saggers 27/12/11 16:50

    Brilliant! Thanks for this fabulous recipe. Made it for our Christmas dinner, and it was just what I'd wanted. It fell apart a bit as I cut into it, so wonder how I could prevent that another time? Another egg maybe?

  • AprilAl 29/09/11 21:05

    Delicious, thank you. I might play around with different spices for a little variation (I added cracked black pepper this time as DH and I are complete pepper fiends and never have anything without a generous dose), but otherwise wouldn't really change anything. Lovely texture. This will definitely be going on my "make again" list.

  • Cremolafoam 16/01/08 20:57

    A winner with vegetarians because of the texture, which is good and chunky.It can be made a day ahead a kept in the fridge until you are ready to cook it. You can also use the mix to make veggie burgers which can be fried in olive oil and served in a bun with salad.