Cheese and Lentil Loaf
Discover the ultimate comfort food with this hearty Cheese and Lentil Loaf, a flavorful dish that’s perfect for vegetarians and anyone craving a protein-packed meal. Made with tender red lentils, nutty breadcrumbs, and melty cheddar cheese, this dish combines wholesome ingredients with fragrant dried herbs, sautéed vegetables, and a hint of tomato paste for a rich, savory taste. Baked to golden perfection, this loaf boasts a soft, moist texture while remaining sturdy enough to slice beautifully. Ready in just over an hour, it's an easy dinner option that’s ideal for weeknights or special occasions. Serve it warm with a fresh salad or roasted veggies, or enjoy it cold for a delicious next-day lunch. Healthy, filling, and full of flavor, this Cheese and Lentil Loaf is sure to become a family favorite!
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 200 grams Red lentils
- 500 ml Water
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 1 tablespoon Olive oil
- 1 medium Carrot, grated
- 150 grams Cheddar cheese, grated
- 100 grams Breadcrumbs
- 2 large Egg
- 2 tablespoons Tomato paste
- 1 teaspoon Dried mixed herbs
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Salt
Instructions
Preheat your oven to 180°C (350°F) and line a loaf tin with parchment paper.
Rinse the red lentils thoroughly under cold water and place them in a saucepan with the 500 ml of water.
Bring the lentils to a boil, then reduce the heat and simmer for about 15 minutes or until soft and most of the water is absorbed. Stir occasionally to prevent sticking. Once cooked, set aside to cool slightly.
While the lentils cook, heat the olive oil in a pan over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.
Add the minced garlic and grated carrot to the pan and cook for another 2-3 minutes, stirring regularly. Remove from heat and set aside.
In a large mixing bowl, combine the cooked lentils, sautéed vegetables, grated cheddar cheese, breadcrumbs, eggs, tomato paste, dried mixed herbs, salt, and black pepper.
Mix all ingredients thoroughly until well combined. The mixture should be firm enough to hold together. If it feels too wet, add a bit more breadcrumbs.
Spoon the mixture into your prepared loaf tin, smoothing the top with the back of a spoon.
Bake in the preheated oven for 40-50 minutes, or until the top is golden and the loaf feels set in the center.
Remove from the oven and allow the cheese and lentil loaf to cool in the tin for 10 minutes before transferring to a wire rack or serving dish.
Slice and serve warm as a main dish, or enjoy leftovers cold the next day!
Nutrition Facts
Calories |
2056 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.4 g | 104% | |
| Saturated Fat | 38.7 g | 194% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 533 mg | 178% | |
| Sodium | 2882 mg | 125% | |
| Total Carbohydrate | 228.9 g | 83% | |
| Dietary Fiber | 30.3 g | 108% | |
| Total Sugars | 24.1 g | ||
| Protein | 116.1 g | 232% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1399 mg | 108% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 2956 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
