About this recipe
One of my favourite cooking books is a thin volume published in the early 1990s. I bought it in a secondhand shop in the UK. It cost me £1.50, has very few pictures and lots of easy and down-to-earth recipes with ingredients I already have at home.
The lentil loaf is one of these recipes. I’ve been fiddling with the recipe and have been baking it ever since. It’s the perfect dish for meal-prep because you can reheat it or not, take it with you to work and have it as a side dish if you want.
Eat it the day after you prepared it so the herbs can unfold their flavour. Keep it in an air-tight container in the fridge for up to 5 days. Extra tip: Fresh herbs are not necessary but if you want to use them, add a lot!
Lentil Loaf
Ingredients
- 200 g green lentils
- 1 bay leaf
- 1 red onion
- 6 garlic cloves
- 1 egg
- 100 g grated Emmental cheese
- 1 tbsp Oregano
- 1 tbsp Basil
- 1 tbsp salt
- pepper
Instructions
- Pre-soak the lentils overnight. Then cook them in plenty of water with the bay leaf. This will take between 20-30 minutes.
- While the lentils are cooking, peel and chop the onion and the garlic cloves into fine pieces.
- The amounts for the herbs are for dried herbs. If you are using fresh herbs, you want to use four times the amounts. When the lentils are cooked, drain them and wash them off. Remove the bay leaf.
- Place the lentils into a big bowl. Add herbs, onion, garlic, egg, salt and grated cheese to the bowl. Mix very well.
- Pre-heat the oven to 180 degrees Celsius.
- Line a loaf tin with baking paper. Pour the lentil mix into the tin and spread it out evenly. Then bake it for 50-60 minutes, until the top is slightly brown.
- Let the lentil loaf cool in the tin for fifteen minutes. Once it has cooled down, move it to an air-tight container and leave it overnight. It will taste a lot better the next day. Enjoy!
Variations
Flavour
Try different herb combinations or spice mixes. I once made a curry version and another time a spicy mexican version. Both were nice.
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