I know, I know. It seems like a million years away doesn’t it? Christmas day, the day of the biggest roast dinner of the year, the day turkeys around the globe dread. It’s not that far away I promise you, these things have a habit of creeping up on you and I’ve noticed all the organic butchers around here are already asking for your Christmas orders. The poor turkeys, still in their fields, still thinking that fateful day is far far in the future….
Am I making you feel guilty? It’s not my intention! 
But just in case you fancy a meat free festival this year, or you have veggie guests, or your teenage daughter is vegetarian, this week I give you Suburban Yogini’s Festive Lentil Loaf!
As with all my best creations, I made this by accident. I was trying to make something else. I’ve forgotten what. Whatever it was fell apart in my hands so I shoved all the ingredients in a loaf tin and roasted them. After fiddling about with the recipe for a while I realised it’s the perfect roast dinner accompaniment; it’s much better for you than all that turkey, it cooks in a fraction of the time, takes up a fraction of the oven space AND you can have slices of it cold in sandwiches on Boxing Day!
Let’s cook! (serves 4-6 – adjust quantities according to your needs)
First of all you need to put 500g/1lb2oz red split lentils in a pan with 600ml/1pt water and bring to the boil then turn the heat right down and simmer for 20-25 minutes.
Meanwhile sautee an onion.
Your lentils need to look something like this when they’re done….
Mix the onions and the lentils together. Add half a teaspoon of each of the following:-
* rosemary
* sage
* dried coriander
* salt
* pepper
And a whole teaspoon of lemon juice along with a tablespoon of plain flour – and mix it all together well.
Put the mixture in a greased and lined loaf tin….
…. and bake at 190*C/375*F/Gas Mark 5 for about 35 minutes, before turning out onto a plate and serving in slices.
Accompaniments
This tastes delicious with traditional cranberry sauce and gravy.
Which brings me on to vegan gravy. Well honestly, and I hate to sound all “ready meal Rita” on you, there is no better vegan gravy than Bisto (the traditional one in the red box). Believe me, I’ve tried ‘em all. Non English people, do you know what Bisto is? Do you eat gravy? Tell me what sauces you have with your Christmas dinner!
I usually spend Christmas Day with family (boyfriend’s family) and the hostess is vegetarian. But she just ignores the turkey and eats everything else. Maybe I should make this for her (and the rest of us too of course!) as a surprise this Christmas!
Christmas does seem so far away but then I am already working on January programming at work…and decorations were already out months ago here in Sydney! Mmm, your food posts always make me hungry even after I just had dinner, ha.
Thanks for that great recipe – that may just be replacing my turkey this christmas as I’m a new veggie
The Bisto Roasted Onion gravy is the best!! I use it all the time
I love my roast dinners, not just at Christmas, so might give this a go on the weekend!
I’ve never heard of Bisto or seen it in any grocery stores in Michigan. The Hubbie and I make cashew gravy to go over our mashed potatoes and baked tofu. Nom nom cashews!!!!
But maybe this year, we’ll have to try your lentil loaf–I love lentils!
never mind waiting for Christmas.. I’m gonna try this over the weekend. I like lentils but never know how to prepare them.
Looks fabulous!! I remember when my Mom first started cooking vegetarian she made a yummy lentil loaf for Christmas… and my grandmother was so distressed by this break from tradition she offered to mail us a roast! :S