I wanted an easy lentil loaf that would hold together and taste nice. The recipes I found online had a lot of spices to measure and I wanted something simpler.
The weather was beautiful and I didn’t want to be stuck inside so I cooked the lentils and threw the rest together later.
2C cooked lentils, soaked then cooked with stock
1 small chopped onion
1C egg whites (I had this in the fridge, use whole eggs if that’s what you have). Add last so you can season to taste
2-ish tsp nutritional yeast
Seasoning (I used smoked paprika)
Pour into lined loaf tin. Cook at 175C for 10 minutes or so, then reduce to around 155C. Cook for a while (I didn’t time it…check at 30 mins), perhaps around 45 minutes.
Full of protein and slices well for freezing.