Allergen-Free Lentil Loaf

Ruth Lewis-Robertson
Nutritional Therapist & Massage Therapist

Instagram: NewYou_Nutrition




Good for:



  • 150g dried green or brown lentils
  • 1 onion
  • 2 medium carrots
  • 2-3 sticks of celery (or substitute mushrooms if required)
  • 1 small apple
  • 3 cloves garlic
  • 2 tsp. of dried herbs of choice, e.g. oregano, thyme and/or rosemary
  • Black pepper to taste
  • 1 heaped tsp. of miso paste (or substitute a vegetable stock cube if soy allergies)
  • 60g oats (gluten-free if required)
  • 3 tbsp. of ground flax seed
  • Olive oil for frying

For the glaze:

  • 2 apples
  • 1 tbsp. balsamic vinegar
  • 1 tbsp. tomato purée

Step by Step Instructions

To make the loaf

  • Preheat the oven to 160 degrees Celsius
  • Rinse the lentils and cook in boiling water for 20 minutes or until soft
  • Meanwhile, grate the carrot and apple and finely chop the onion, garlic and celery
  • In a large wok or pan, gently fry the onion in olive oil over a medium heat until softened
  • Add the celery and continue to fry for 1-2 minutes
  • Add the carrot, apple, and herbs and continue to fry for 1-2 minutes
  • In a small teacup, dissolve the miso in 2 teaspoons of boiling water.
  • Take the wok off the heat. Add the dissolved miso, oats, garlic and flax seed
  • Drain the lentils once soft and add to the wok.
  • Season with pepper and stir to combine all ingredients.
  • Line a deep loaf tin with baking paper
  • Fill the tin with the mixture, pressing firmly down as you do so (tip: it will look like there is too much mixture but if you press it down it will fit)

To make the glaze

  • Core the apples and chop into small pieces
  • Place in a saucepan (you can reuse the lentil pan to save on dishes!) with 2 tbsp. of water
  • Cook on a medium heat for about 20 minutes or until the apples are mushy
  • Remove from heat and add the balsamic vinegar and tomato purée.
  • Combine, mashing down the apples as you do so

To finish

  • Spread the glaze over the loaf
  • Bake uncovered for 60 minutes
  • Leave to cool in the tin for 10 mins
  • Turn out and leave for a further 30 mins before slicing, this will allow it to stay together better.

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