Name: Lentil Loaf with Mashed Potatoes
Total time: 68 min
Yield: 2
Ingredients: 350 g cooked brown lentils; 180 g button mushrooms; 100 g carrot; 180 g frozen peas; 80 g oats; 500 g potatoes; 14 g rapeseed oil; 100 g onion; 4 g smoked paprika; 2 g iodised salt; 90 g tomato passata; 140 ml soy milk; 20 ml soy sauce; 900 ml tap water

Prepare

Finely dice the mushrooms

Finely dice the mushrooms, onion and carrot. Peel the potatoes and cut them into even 3 cm pieces.

Cook

Heat the oil

Heat the oil in a large frying pan. Cook the mushrooms, onion and carrot for 9–10 minutes, stirring often, until the liquid has evaporated.

Roughly mash the lentils

Roughly mash the lentils; thoroughly mix with the oats, mushroom mixture, passata, soy sauce and smoked paprika. Leave for 5 minutes.

Preheat the oven

Preheat the oven to 190°C. Press the mixture firmly into a small loaf tin lined with baking paper and smooth the top.

Bake at 190°C for 35–40 minutes

Bake at 190°C for 35–40 minutes. Rest for 10 minutes before slicing.

Cover the potatoes with tap water

Cover the potatoes with tap water, add half the salt and bring to the boil. Simmer for 18–22 minutes until a knife slides in easily, then drain well.

Warm the soy milk

Warm the soy milk; mash the drained potatoes thoroughly by hand, then gradually work in the warm milk. Season with the remaining salt.

Finish

Heat the frozen peas

Heat the frozen peas in a small saucepan with 2 tablespoons of tap water for 4–5 minutes until piping hot. Slice the lentil loaf and serve with the mash and peas.

Lentil Loaf with Mashed Potatoes

Allergens

Equipment

Prepare

Finely dice the mushrooms

Cook

Heat the oil

Roughly mash the lentils

Preheat the oven

Bake at 190°C for 35–40 minutes

Cover the potatoes with tap water

Warm the soy milk

Finish

Heat the frozen peas

Want a plan that fits your actual week?

Lentil Loaf with Mashed Potatoes

Allergens

Equipment

Prepare

Finely dice the mushrooms

Cook

Heat the oil

Roughly mash the lentils

Preheat the oven

Bake at 190°C for 35–40 minutes

Cover the potatoes with tap water

Warm the soy milk

Finish

Heat the frozen peas

More vegan recipes

Lentil and Mushroom Moussaka

Lentil and Mushroom Lasagne

Lentil Shepherd’s Pie

Creamy Vegan Mac with Broccoli

Crispy Tofu Katsu Curry

Crispy Tofu Schnitzel with Warm Potato Salad

Greek Lemon Chickpea Potatoes

Palak Tofu with Rice

Pan-Fried Tofu Mushroom Dumplings

Quinoa-Stuffed Peppers

Roasted Red Pepper White Bean Soup with Garlic Toast

Seitan Paprika Goulash with Potatoes

Want a plan that fits your actual week?