For far too long, vegetarians have been fobbed of with inferior options at meal times, especially at Xmas when all others are tucking into their turkey. Well at Moni’s we say no more, our Savoury Lentil Loaf provides a substantively delicious vegetarian option that is also packed with protein, nutrients and minerals. This lovely dish can be served with all the regular trimmings that go with Xmas lunch and thoroughly enjoyed by all, including meat lovers. At Moni’s we also love to serve it with a deliciously dressed mixed salad, while further bringing out those amazing flavours by accompanying it with Moni’s Cranberry Sauce. The texture and flavour will be celebrated by all, vegetarians and carnivores. Serve hot or cold, both equally delicious.

SERVES 12| PREP TIME 20 MINUTES | COOKING TIME 45 MINUTES

Ingredients

 

  • 75g yellow split peas
  • 50g puy lentil
  • 50g green/or brown lentil
  • 450ml vegetable stock made of 1tbsp bouillon powder
  • 4 tbsp chia seeds mixed with 150ml of water
  • 40g olivet oil
  • 2 garlic glove crushed
  • 1 tsp cumin
  • 70g buckwheat flour
  • 75g chopped fennel
  • 1 carrot chopped
  • 1 celery stick finely chopped
  • 1 small leek finely chopped
  • 100g mushrooms chopped
  • 100g apricot chopped
  • 1 red pepper chopped
  • 6 tbsp chopped fresh coriander
  • 3 tbsp fresh rosemary chopped
  • 1tsp nutmeg
  • 1 tsp ground mace
  • 1tbsp oregano
  • Salt & Pepper

Place the stock in a saucepan with 1 tsp of cumin and bring to a boil. Stir in the split peas and puy lentils and simmer for 5 minutes. Then add the brown lentils and simmer for a further 30 minutes. In the meantime, heat the olive oil and add the garlic and cook slightly till golden. Add all the vegetables, herbs, spices and cook for 10 minutes until they become a bit soft. Please ensure you don’t overcook, as that will make the vegetables too soft. Remove from the heat and add the lentils, chia mixture, coriander and flour. Combine well and season as required. Spoon the mixture into the loaf tin lined with parchment baking paper, pressing down firmly.

Bake for 45-50 minutes.

Serve with cranberry sauce and enjoy.