I tried this Lentil & Nut Loaf tonight. What a little gem! Cheap, super nourishing and needing no super cookery whizzery skills to make. I found it on Pat Parkers Facebook group, posted by Emily Brown. Thanks for a great recipe.
Lentil & Nut Loaf
Priced at Asda January 2018 using mySupermarket
100g red lentils, 500g/75p, 15p 600 ml water Stock cube, pack of 10, 4p A carrot, about 120g, 50p/kg, 6p A large onion, 200g, 3 for 57p, 6p 80g crunchy peanut butter, 65p/340g, 15p 85g stuffing mix, 19p
Serves at least 4
Total cost £1.09, 27p each (4) Total nutrition 893 calories, 79g carbs, 43g fat, 35g protein Each serving (4) 223 calories, 20g carbs, 11g fat, 9g protein
Put the lentils, stock cube and water in a saucepan and simmer the lentils for about 12 minutes. DO NOT DRAIN. Add the peanut butter and stuffing and mix it all very well.
Meanwhile, finely chop the onion and carrot and fry them gently until very soft.
Now combine the cooked vegetables with the cooked lentils and add half a teaspoon each of salt and pepper. Check the seasoning, but it should be alright.
Pile it all into a loaf tin and bake at 180c for a good half an hour. Enjoy hot or cold, either is good. We had ours with sweet potato chips and coleslaw.
[click_to_tweet tweet=”Lentil nut loaf vegan, versatile & rather delicious!” quote=”Lentil nut loaf vegan, versatile & rather delicious!”]
I loved this. It’s simple, delicious and versatile. I’ve had a slice on toast for breakfast, and in a sandwich for lunch too. This vegan nut loaf has become a family favourite. A lentil nut loaf slice is wonderful in packed lunches. It can be made in advance as it freezes very well. Leave it to go cold and layer it with pieces of cereal packet inner and it's ready to grab and go.