Lentil Bake

I’m a vegetarian who doesn’t much like beans and lentils so this receipe is an old one from when I first gave up meat and was feeling very worthy. It’s survival as a dish that we still eat even with teenagers has something to do with it’s usefulness as a store cupboard stand-by and partly to do with being something that my kids loved.

When she leaves home and needs a notebook with easy and cheap things to make and keep her fed, this will probably be included.

It is a good side dish or easy family supper with salad.


  • 200g red lentils
  • 400ml vegetable stock
  • 1 tsp marmite (yeast extract)
  • 1 tbsp vegetable oil
  • 1 onion finely chopped
  • 100 ggrated cheese
  • 1 egg beaten
  • salt
  • pepper + preferred spices
Place the lentils and stock in a saucepan and gently simmer until the liquid has been absorbed and the lentils are soft (about 5mins). Strain into a sieve and stand to allow excess liquid to drain
Whilst the lentils are cooking fry the onions and garlic until they are starting to turn golden
Place the lentils, cooked vegetables, grated cheese and egg into a bowl and mix. Season well with some herbs, spices and salt and pepper
Pour the mixture into a lined and greased 500g loaf tin and bake at GM5 / 190C (fan 180C) for 40 – 50 minutes until risen, golden brown and firm to the touch. Allow to stand for 5 minutes and then turn out
Serve sliced, or let it cool and fry to use as a burger

All about me!