Lentil Roast

Serving size:


    • 1⁄2 t
    • crumbled dried sage
    • 1 1⁄2 c
    • fresh breadcrumbs, preferably whole-wheat
    • 1 lb
    • mushrooms, finely chopped
    • 1
    • leek or small onion, finely chopped
    • 2 c
    • cheddar or Swiss cheese, grated (or vegan cheese)
    • 2 T
    • dried whole-wheat breadcrumbs
    • 1 T
    • soft butter
    • 1
    • bay leaf
    • 2 c
    • vegetable or non-chicken broth
    • 1 c
    • split red lentils
    • 1⁄2 t
    • dried thyme
    • 1 T
    • lemon juice
    • 2
    • eggs, lightly beaten
    • salt and pepper to taste
15 minutes
Ready in
15 minutes


A vegetarian stand-in for meatloaf.

Recipe adapted from Vegetarian Main Meals by Kathryn Hawkins


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.