Millet and Lentil Loaf
2017-08-19 08:56:10
Yields 20
A great savoury alternative to sugary snacks
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Nutrition Facts
Serving Size
82g
Yields
20
Amount Per Serving
Calories 133
Calories from Fat 23
% Daily Value *
Total Fat 3g
4%
Saturated Fat 1g
3%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 16mg
5%
Sodium 143mg
6%
Total Carbohydrates 22g
7%
Dietary Fiber 3g
14%
Sugars 1g
Protein 6g
Vitamin A
26%
Vitamin C
2%
Calcium
2%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 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
Instructions
- 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
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