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You are here: Home / Vegan Dinner / Split Pea and Lentil Loaf

Split Pea and Lentil Loaf

June 16, 2018 by admin 6 Comments

Split Pea and Lentil Loaf

Many thanks to Marie for letting me have this recipe yesterday. I thought I’d send out straight away for those of you who are vegans/vegetarians or those who just fancy a meat-free day. This is a lovely filling loaf which makes at least 6 portions and is free on No Count or WW Flex.
Ingredients:
  • 175g whole green or brown lentils
  • 110g yellow split peas
  • 570ml vegetable stock
  • 1/2 tsp Herbes de Provence
  • Frylight (or tbsp of healthy oil from daily allowance)
  • a medium onion, peeled and chopped
  • 1/2 green pepper, deseeded and chopped
  • 2 carrots, peeled & chopped
  • 2 sticks of celery, chopped
  • 1 fat clove of garlic, crushed
  • egg replacer for 1 egg (Vegan) or 1 egg (Vegetarian)
  • 2 tbsp chopped parsley
  • seasoning
Method:
  1. Preheat the oven to 190C, or gas mark 5, grease and line a 2lb loaf tin with baking parchment.
  2. Bring the stock to the boil in a large saucepan, add the split peas and simmer (covered) for 5 minutes.
  3. Add the herbs and lentils before simmering (covered) for 25-30 minutes or until the liquid has been absorbed and the peas and lentils are soft. Add water if needed.
  4. In another pan heat oil/Frylight and fry the vegetables gently until golden and soft – it will take about 10 minutes.. Add a splash of water, if needed, to prevent sticking.
  5. Combine the lentil mixture and vegetables, then add the parsley, egg replacer/egg and seasoning.
  6. Press the mixture into the lined, greased tin, cover with foil and bake for 40 minutes.
Serve on a roast dinner, with chips/wedges or cold with salad. I slice into about 6 slices and freeze any extra.  Enjoy!

Related posts:

Apple Crumble Cheesecake
Lemon ‘Oaties’
Butternut Squash, Red Pepper and Chickpea Soup
Pear Cobbler

Filed Under: Vegan Dinner Tagged With: No Count, Split Pea and Lentil Loaf

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Comments

  1. Marie

    June 16, 2018 at 4:53 pm

    Thanks Helen, I am having it again tonight with beetroot, butternut squash and potato chips and a dip made with natural soya yogurt and Ras el hanout

    Reply
  2. hhay50

    June 16, 2018 at 4:56 pm

    It’s a pleasure Marie – it looks great and I’ll definitely be trying it!Thanks so much again for sending it in:-)Helen xxxx

    Reply
  3. Marie

    June 16, 2018 at 5:28 pm

    Just a quick scan Helen but pretty sure if you used Frylite this would be free in Flex too

    Reply
  4. hhay50

    June 16, 2018 at 5:31 pm

    Yes, I thought so too – thanks Marie:-)

    Reply
  5. Jill Cockayne

    June 16, 2018 at 8:14 pm

    Can’t wait to try it. Thanks for the recipe x

    Reply
  6. hhay50

    June 16, 2018 at 10:20 pm

    Thank you Jill, hope you enjoy it!Enjoy the rest of your weekend:-)Helen xxxx

    Reply

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