Millet and Lentil Loaf
A great savoury alternative to sugary snacks
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Amount Per Serving
Calories from Fat 23
% Daily Value *
Total Fat 3g
Saturated Fat 1g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Total Carbohydrates 22g
Dietary Fiber 3g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 100g millet
- 150g red lentils
- 600ml vegetable stock
- 1 medium red onion, finely chopped
- 1 tbsp olive oil
- 1 garlic clove, crushed
- 2 celery stalks, finely chopped
- 2 large carrots, finely chopped
- ¼ tsp dried sage
- 350g oats
- 2 medium eggs, beaten
- Salt and black pepper
- Line one large 2lb (22cm x 12cm) loaf tin with baking parchment and preheat the oven to 180C/350F/gas mark 4.
- Place the barley and the lentils in a medium strong pan and cover with the stock. Bring to a simmer, stirring regularly to prevent the mixture sticking on the bottom and cook until the barley is tender and creamy. Add more stock as necessary so that it doesn’t dry out.
- Meanwhile, put the onion in a pan with the oil and sweat gently until soft. Add the garlic, vegetables and sage. Cook gently and, when until soft, remove from the heat.
- Once the barley/lentil mixture is cooked, combine with the vegetables. Leave to cool slightly then add the oats and eggs. Season to taste. Transfer the mixture into the lined loaf tin and bake for 30 minutes or until firm and golden brown.
- Once cooled cut into sqaures, wrap in cling film and enjoy on your run
Trail Life http://www.traillife.co.uk/
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