Vegetarian Delicacy

Lentil Loaf with Italian Tomato Sauce

Average: 5 (4 votes)
(4 votes)
Lentil Loaf with Italian Tomato Sauce

Lentil Loaf with Italian Tomato Sauce - Spicy festive feast with bite

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Health Score:
94 / 100
45 min.
ready in 2 h.
Ready in

Healthy, because

Even smarter

Nutritional values

Especially for vegans and vegetarians are Lentils a valuable source of protein. In addition, they bring a high proportion of satiating fiber and nerve-strengthening B vitamins.

If you are in a hurry or fresh tomatoes are in short supply, you can also prepare the sauce with peeled tomatoes from a can.

1 serving contains
(Percentage of daily recommendation)
Calorie361 kcal(17 %)
Protein21 g(21 %)
Fat14 g(12 %)
Carbohydrates38 g(25 %)
Sugar added0 g(0 %)
Roughage13.6 g(45 %)
Vitamin A0.3 mg(38 %)
Vitamin D1.3 μg(7 %)
Vitamin E5.3 mg(44 %)
Vitamin K94.2 μg(157 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.4 mg(36 %)
Niacin7.7 mg(64 %)
Vitamin B₆0.5 mg(36 %)
Folate146 μg(49 %)
Pantothenic acid2.2 mg(37 %)
Biotin19.2 μg(43 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C35 mg(37 %)
Potassium1,016 mg(25 %)
Calcium105 mg(11 %)
Magnesium114 mg(38 %)
Iron5.8 mg(39 %)
Iodine11 μg(6 %)
Zinc2.8 mg(35 %)
Saturated fatty acids2 g
Uric acid134 mg
Cholesterol79 mg
Complete sugar10 g


11 ozs Brown lentil
2 onions
3 garlic cloves
2 stalks Celery
7 ozs mixed Mushrooms (button, portobello, porcini)
½ bunch parsley
3 Tbsps olive oil
4 Tbsps almonds
4 Tbsps whole grain breadcrumbs
1 ½ ozs raisins
2 eggs
¼ tsp salt
¼ tsp peppers
14 ozs Cherry tomatoes
2 ozs grilled red Bell pepper (glass; drained weight)
2 Tbsps White vinegar
How healthy are the main ingredients?
CeleryMushroomalmondraisinsolive oilparsley

Kitchen utensils

1 Loaf pan (approx. 20 cm long), 1 Casserole dish (approx. 25x30 cm)

Preparation steps


Rinse lentils in a colander and cook in twice the amount of boiling water for about 45 minutes. Then drain, drain and leave to cool.


Meanwhile, peel 1 onion and 1 clove of garlic. Clean the celery, mushrooms and parsley, wash and pat dry. Finely dice onion, garlic, celery and mushrooms. Pluck off parsley leaves, set a few aside for garnish, chop the rest.


Heat 1 tablespoon of oil in a frying pan. Sauté onion, garlic and celery in it for 2 minutes over medium heat. Mix in mushrooms and fry for 3-4 minutes until golden brown, let the liquid evaporate. Then put everything in a bowl and let cool.


Chop almonds, mix with parsley and breadcrumbs and remove 3 tablespoons. Mix the rest with lentils, raisins and eggs into the mushroom mixture. Season with salt and pepper and pour into a loaf pan lined with baking paper. Smooth out and bake in a preheated oven at 180 °C / 350 °F for about 40 minutes until golden brown. Remove and let rest for 10 minutes. Then carefully turn out of the pan.


In the meantime, peel the remaining onion and garlic for the sauce. Cut onion into strips and garlic into fine slices. Clean, wash and halve the cherry tomatoes. Drain the peppers and cut them into strips.


Heat the remaining oil in a frying pan. Saute onions with garlic in it over medium heat for 2 minutes. Add tomatoes and peppers and saute, stirring occasionally, over low heat for 10 minutes. Season sauce with vinegar, salt and pepper and pour into a square baking dish. Place roast in the center, sprinkle with remaining breadcrumb mixture and bake in preheated oven at 180 °C (convection oven 350 °F for 20 minutes. Garnish the lentil-almond roast with sauce and with remaining parsley.