Lentil Roast
Prep time
15 mins
Recipe adapted from Vegetarian Main Meals by Kathryn Hawkins


1 csplit red lentils
2 cvegetable or non-chicken broth
1 bay leaf
1 Tsoft butter
2 Tdried whole-wheat breadcrumbs
2 ccheddar or Swiss cheese, grated (or vegan cheese)
1 leek or small onion, finely chopped
1 lbmushrooms, finely chopped
1 1⁄2 cfresh breadcrumbs, preferably whole-wheat
1⁄2 tcrumbled dried sage
1⁄2 tdried thyme
1 Tlemon juice
2 eggs, lightly beaten
  salt and pepper to taste


Combine lentils, broth and bay leaf in a 1-1/2 quart saucepan and bring to a boil. Reduce heat, cover and simmer until the liquid is absorbed and the lentils are soft. Remove the bay leaf and set lentils aside. Grease a 9x5-inch loaf pan with the butter and sprinkle with the dried breadcrumbs, shaking and tapping pan to distribute evenly. Preheat oven to 375º F. Combine the lentils with the cheese, leek or onion, mushrooms, fresh breadcrumbs and herbs. Stir together the lemon juice and eggs and then mix into the lentil mixture. Season with salt and pepper and then spoon into the prepared pan. Smooth the top and bake one hour, until golden and set. Remove from the oven and let stand five minutes. Loosen the loaf with a spatula or thin knife and turn out onto a warm platter.


Serve with mushroom or mock poultry gravy. Any leftovers can be sliced for sandwiches or used to stuff peppers or cabbage leaves.
Recipe adapted from Vegetarian Main Meals by Kathryn Hawkins