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.
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.
10 minPrep Time
1 hrCook Time
1 hr, 10 Total Time
- 1 onion diced
- 1 teaspoon of cumin
- 1 teaspoon of ground coriander seeds
- 1 teaspoon of vegetable oil
- 2 eggs, beaten
- 1.5 cups of self raising flour
- 3/4 cup of milk
- 1/2 cup of cooked lentils (I used the canned version)
- 1 zucchini grated
- 1 carrot grated
- 1/3 cup walnuts, chopped
- Cook onion, coriander and cumin until fragrant and onion is translucent
- Grate carrot and zucchini
- Remove excess liquid from zucchini
- Mix self raising flour, eggs and milk together
- Add vegetables, lentils, onion and spices
- Mix together and place in lined loaf tin
- Sprinkle walnuts on top
- Cook in oven for 1 hour or until cooked all the way through.