Tradie’s Lunchbox – Vegetable and Lentil Loaf

When I first attempted this Vegetable and Lentil Loaf, it looked great, smelt great, but didn’t taste as good as I had hoped. After a few more go’s, I’ve perfected the recipe so it now tastes much better. The original recipe used bread crumbs, but in this recipe I’ve used self-raising flour and added eggs and milk.

During the winter months, I often crave savoury, fried, salty foods. But I want to avoid the kilo build up this season, and to do that I need to eat more vegies and avoid the hot chips. Or at least swap them for sweet potato chips.

This vegetable and lentil loaf is great for a smoko snack or for lunch. Team it with a side salad and you’ve got a healthy meal.

If you have a sandwich press on site, you can even toast it. I toasted my pieces and had them fresh from the loaf. The loaf tasted great both ways.

I topped my loaf with sour cream and peanut butter. If you have tahini, you can use this as a dressing on the loaf as well. It’s not needed, but it does enhance the flavour and adds some extra protein to the loaf.

If you’re after a hearty vegetable loaf, then this one is it. It’s the perfect baked good for all year round. Two pieces and a side salad was perfect for a lunchbox and I felt quite full afterwards.

Now to work on my girls eating it. They love all my baked goods, but they could tell there was zucchini in it and they sadly turned their face up from it. It didn’t matter, as it meant there was more for me.

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Do you like sweet or savoury baked goods? Are you a fan of lentils? What is your favourite winter lunch?