Lentil Loaf

10 minute preparation, 45 minute cooking time

Serves 4



  • 2 cans of lentils

  • ½ Cup of oats

  • ½ cup of walnuts

  • 1 tsp cumin

  • 1 tbsp. mixed herbs

  • 1 tsp garlic powder

  • 1 tbsp. linseed

  • Pinch or two of salt

  • Pepper to taste

  • 1 tbsp. onion flakes

  • 1/2 tsp Dijon mustard

  • 1 tablespoon of tomato sauce or chutney

  • 2-4 Colourful capsicums and Parsley for decoration


  1. Heat oven to 200c (400f).

  2. Put all dry ingredients into processor and run machine on medium until ingredients make a medium small crumb, about 10 seconds.

  3. Drain and rinse lentils.

  4. Add chutney, mustard, lentils and process on medium for about 10 seconds. Don’t over process.

  5. Take out blade, mix using your hands, let sit for 5 minutes

  6. Put on baking paper and mould into log, wrap up

  7. Place on tray and bake for 30 minutes

  8. Meanwhile dice capsicum and keep the colours separate

  9. Unwrap paper and bake for a further 15 minutes

  10. Take out of oven and let sit for 5 minutes


Tomato Sauce

5 minute preparation, 11 minute cooking time

Makes enough to cover top of lentil loaf and have a little left over for to serve at dinner table


  • Tin tomatoes

  • ½ small Onion

  • 1 clove Garlic

  • 1 tbsp. dried Basil

  • Salt

  • Pepper


  1. Put tomatoes in pot and either cut up or squash down with masher

  2. Add remaining ingredients

  3. Bring to boil, turn heat to low and cook for 10 minutes


To Serve

  1. Place lentil loaf on serving dish

  2. Spoon over tomato sauce

  3.  Place capsicum on top in blocks of colour and top with some sprigs of parsely if desired



Festive Lentil Loaf

with Easy Tomato Sauce