Live Better
 
 

Lentil loaf recipe

A vegan loaf with the earthy flavour of mushrooms and lentils with a fresh Mediterranean flair

Serves: 8

Ingredients

Nothing beats using your own fresh produce or materials around the house.
If you’re missing a thing or two, tick the items you need to add to your shopping list.

Who’s doing the shopping?

Send the shopping list straight to their inbox.

What to do

  • 1. If mushrooms pieces are large, snip or break into tiny bits. If mushrooms feel sandy, rinse them.

  • 2. Combine mushrooms, lentils, water, salt, and thyme in a large, heavy saucepan. Cover and bring to a boil. Simmer until almost tender, 10 to 15 minutes. Stir in Heritage® O’s. Add a little water if mixture seems dry. Cover and continue cooking until lentils are soft and Heritage O’s have softened, about 5 minutes more.

  • 3. While lentils are cooking, heat oil in a large skillet. Add onions and cook over medium heat until lightly browned, stirring occasionally, about 5 minutes.

  • 4. Stir in garlic and cook another minute. Stir in vinegar and cook just until it evaporates, about 20 seconds. Stir onion mixture, parsley, and 3 tablespoons sun-dried tomatoes into lentils. Season to taste with salt and pepper. Let cool for 15 minutes.

  • 5. Line bottom and sides of standard loaf pan with a one large piece of plastic wrap. Arrange a few whole parsley leaves and remaining sun-dried tomatoes decoratively on bottom. Pour in lentil mixture and smooth off top. Cool to room temperature. Cover and chill until firm, about 1 hour, or up to 5 days. (Flavour improves over time.)

  • 6. To serve: Turn out onto a plate and gently peel off plastic wrap. Cut into 8 to 10 slices.

  •  

    This recipe was created by Lorna Sass for Nature’s Path.

    Recommended Reading

    10 foods to always have at home

    You’ll never be lost for healthy cooking ideas with these.

    Read more

    Easy veggie tacos recipe

    15-minute DIY tacos the whole family will love.

    Read more

    The best food to fuel your fitness training

    Sports dietitian Tim McMaster shares his formula.

    Read more

    Hate grocery shopping? Try this

    There are plenty of alternatives to the supermarket trip.

    Read more

    Rainbow veggie pho recipe

    A colourful, veggie twist on a Vietnamese favourite.

    Read more

    Your diet at 25 vs. your diet at 65

    How should it change? Dietitian Daniel Thomson explains.

    Read more

    Chicken and prawn Hailam noodles recipe

    Bright Asian flavours and juicy chicken combine.

    Read more

    Red beef and vegetable curry with fresh herbs recipe

    Adam Liaw makes Asian cuisine easy with this bold curry.

    Read more