Lentil loaf

Stephania Mitsides


Preparation Time:

25 min

Cooking Time:

50 min
Category:For Kids | Oven Dishes

Made with

Vegetable Bouillon Powder


  • ¼ cup lentils
  • ¼ cup fava beans, crushed
  • ⅓ cup red kidney beans, cooked
  • 1 red onion, chopped
  • 1 large egg, beaten
  • ½ cup frozen peas, defrosted
  • ¼ cup carrot, grated
  • ½ tsp garlic powder
  • 1 tsp cumin powder
  • 1 tsp Mitsides Vegetable Powder
  • 2 Tbsp coriander, chopped
  • ½ cup breadcrumbs
  • 1 tsp turmeric


Preheat the oven to 180°C. In a medium sized saucepan with boiling water add the lentils and fava beans and cook for about 15 minutes until well cooked. Drain and let them cool.
In a food processor add the onion, cumin, vegetable powder and blend until onion is finely chopped. Add the lentils, fava, kidney beans, breadcrumbs, egg and coriander and pulse again until all ingredients are well combined. Add the peas and carrots to the mixture and mix gently. Transfer the mixture to a cake tin lined with baking paper and bake in the oven for about 50 minutes. Let it cool before cutting.

Discover More Recipes

Prep Time: 10min

Four cheese saccottini with pumpkin and sage sauce

Prep Time: 5min

Whole wheat pasta with avocado pesto sauce – vegan

Prep Time: 10min

Linguini with Crab and chili

Prep Time: 30min

Chickpea and Bean tortilla wraps with tahini pesto

Prep Time: 30min

Baked Eggplant Rolls

Prep Time: 15min

Mushroom Tortelloni with Beef Stroganoff Sauce

Prep Time: 20min

Greek Pastichio with strained yoghurt

Prep Time: 10min

Village pasta with mushrooms, spinach and basil pesto

Prep Time: 10min

Warm salad with lentils and goat cheese

Prep Time: 10min

Tortellini with bacon and halloumi

Prep Time: 15min

Rice Salad with curry and shrimps

Prep Time: 10min

Chickpea and Cauliflower Bake

Share this recipe

Print Friendly, PDF & Email