I’ve been loving this lentil loaf not only because it’s so full of flavour but because it’s full of nutrition and it’s:
-flourless
-yeast free
-full of fibre and protein
-full of healthy herbs
-doesn’t require kneading or proving
-made with super cheap red lentils

This loaf is lovely and soft, with more of a veggie “meat loaf” kind of feel about it rather than a loaf you’d slice and toast like normal bread (although I am working on a version like that) but you won’t want the normal white stuff once you taste this one anyway! Who doesn’t want a tasty slice of this savoury loaf without the belly bloat that you’d get from mass produced white bread?

Sun dried tomato & feta flourless lentil loaf Lunch snack

Freestyle flavour
The combo of feta cheese, tomatoes, oregano and basil gives it a pizza like taste to it, I mean really, what more could you want? Feel free to adapt the herbs and spices to your taste but I really do like the cheese, tomato and Italian herb mix so recommend giving this a go first and adding chilli if you want a gentle heat kick too.

Sun dried tomato & feta flourless lentil loaf Lunch snack

Recipe (1 loaf)
1 & ½ cups (270g) red lentils, soaked overnight
1 egg
2 Tbsp oil (I used garlic infused)
200ml water
1 pack feta cheese (200g)
8 sundried tomatoes (in oil, drained, chopped)
2 tsp italian herbs & 1 tsp oregano
2 tsp baking powder
optional: handful chopped kale/basil (I like basil)
optional: 1 tsp chilli flakes, dried coriander, 5 olives, pitted & chopped
Notes: do not skip the soaking process, it allows the lentils to be soft enough to blend

Sun dried tomato & feta flourless lentil loaf Lunch snack

Sun dried tomato & feta flourless lentil loaf Lunch snack

Directions
-Pre heat the oven to 180C
-Drain and thoroughly rinse the lentils under a sieve until the water runs clear then add them to a food processor along with the egg, oil and water and blend for a good minute
-Tip the blended mix into a large bowl and add the herbs and baking powder, then chop the tomatoes and crumble in the feta, add any other additions here that you like and give it all a good stiir
-Line a large loaf tin with paper and pour in the mix then place into the oven to bake at 180C for 35mins to 40mins before removing and leaving to cool slightly before slicing. It will firm up more as it cools, best stored in a container in the fridge if there are leftovers, consume within 4 days. Delicious both hot or cold.