Moroccan Lentil Loaf
Perfect for both special occasions and weeknight dinners, this loaf delivers a satisfying, nutritious meal that's both gluten-free and vegetarian-friendly.
Nutrition
Calories: 227kcalCarbohydrates: 41gProtein: 11gFat: 4gSaturated Fat: 0.5gSodium: 120mgFiber: 11gSugar: 10g
Ingredients
- 200 g lentils
- 100 g rolled oats I used gluten-free oats
- 1 onion
- 1 celery stick
- 1 clove garlic
- 1 carrot
- 1 bell pepper
- 1 baby sweet pepper
- 2 tbsp flaxseed
- 50 g dried apricots
- 30 g sultanas
- 1 egg
- 1 tsp tumeric paprika, cumin seeds, black pepper
- 1/2 tsp ground ginger cinnamon
Instructions
- Preheat the oven to 200oC. Grease and line a loaf tin.
- Rinse the lentils and put in a pan with about a pint of water or vegetable stock. Bring to the boil, then lower the heat and simmer for about 30 mins with a lid on. Stir occasionally. Drain the lentils and put into a bowl to cool.
- Dice the onion, garlic and celery and begin to saute in a frying pan with a little vegetable oil. Finely chop the peppers and carrot and add to the pan. Add the tumeric, paprika, cumin and pepper. Stir and saute until the vegetables have softened, then remove from the heat.
- Mix the flaxseed with about 2 tbsp of water and set to one side.
- Roughly chop the dried apricots and beat the egg.
- Use a food blender to puree about half of the lentils. This will help to stop the loaf falling apart.
- Combine everything in a large mixing bowl, adding the remaining spices, oats, sultanas, flaxseed and most of the egg at this stage – reserve a small amount of the egg for the top of the loaf.
- Spoon into the loaf tin and lightly brush the remaining egg over the top. Put into the oven and bake for about 45 mins, until browned.
- Leave to cool fully in the tin, then turn out carefully. It is a little delicate, but it should be firm enough once cool. Cut into slices and serve – it works well with mashed potatoes and gravy, or steamed vegetables and a dip, or any way you like!
Notes
- Store leftovers in an airtight container in the fridge for 5 days.
- Freeze leftovers for up to 2-3 months.
- Place portions in freezer-safe containers with parchment paper between slices to prevent sticking. Use freezer-safe ziplock bags for storage if needed. Remove excess air from the ziplock bags before sealing them.
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