Preparation time is 20minutes
Cook time is 50minutes
Total time is 1hours 10minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
9 Ingredients
- 3tablespoons olive oil
- 4 leeks, sliced
- 250grams mushrooms, chopped
- 4 cloves garlic, peeled and minced
- 500grams puy lentils, pouches, ready cooked
- 2tablespoons soy sauce
- 2tablespoons sage
- 100grams dried cranberries
- 70grams walnuts
Nutrition per serving
3350kJ / 800Cal
3350 Kilojoules or 800 Calories
39% of daily energy intake*
Protein
37.0grams
Fat
28.0grams
Carbs
85.2grams
Sugars
19.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This hearty plant-based lentil loaf is a perfect vegan or vegetarian main course for a Sunday roast.
Method
Step 1 of 2
Pre-heat the oven to 180°C/160°C fan-forced. Heat the oil in a pan on medium heat and cook the leeks and mushrooms for 5 minutes. Add the garlic and lentils and cook for 2 minutes. Stir in the soy sauce and sage.
Step 2 of 2
Tip the mix into a food processor with the walnuts and sage and blitz to a coarse paste. Stir in the dried cranberries and smooth the mix into a prepared loaf tin with a spatula. Bake for 35-40 minutes.
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