Lentil loaf with brussel sprouts

Hello and welcome back!

In my family, we have a tradition. New Year’s Eve dinner has to be something special, something we wouldn’t do on a normal day. As I was trying to reduce my meat consumption, I tried a vegetarian recipe.

The recipe is by Inês Pais on Instagram, with some miniscule alterations. This recipe is amazing. And the best part? I had some leftovers, so, I froze them to eat whenever, and trust me, you’re always going to be in the mood for some lentil loaf.

For the sides, my dad made some mashed potatoes and a mushroom gravy, so, those two master pieces are from him.

Lastly, the best brussel sprouts ever! The recipe is from Bon Appétit and it gives brussel sprouts an awesome twist that i’m not used to. I really recomend you try them.

So, make this for an amazing dinner. If you do, take a picture and tag me on instagram @msizebite.

Until next time, bye-bye!

Lentil loaf with Brussel sprouts

A delicious and hearty meal that is perfect for a special ocasion. It also freezes beatifully.
Prep Time30 mins
Cook Time1 hr
Course: Main Course
Cuisine: Mediterranean
Keyword: brussel sprouts, lentil, mushrooms, vegetarian
Servings: 6


For the lentil loaf

  • 1 Onion
  • 1 Garlic clove
  • 2 stocks Leek
  • 200 g Mushrooms
  • 260 g Pumpkin cooked
  • 240 g Cooked lentils I used orange lentils
  • 1 tbsp Soy sauce
  • 1 tbsp Orange juice
  • 70 g Walnuts or any other nut
  • 100 g All-purpose flour
  • 1 tsp Thyme
  • ½ tsp Oregano
  • ½ tsp Dried basil
  • ¼ tsp Nutmeg freshly ground
  • ¼ tsp Ground ginger
  • ½ tsp Chilli flakes
  • Olive oil q.b.
  • BBQ sauce optional

For the brussel sprouts

  • 600 g Brussel sprouts I defrosted mine
  • 60 ml Olive oil
  • ½ tsp Salt and a little extra for seasoning
  • Black pepper q.b.
  • 85 g Honey
  • 60 ml Vinegar sider or red wine
  • ¾ tsp Chilli flakes
  • 40 g Unsalted butter
  • Spring onions q.b.
  • Lemon zest q.b.


For the lentil loaf

  • Pre-heat the oen at 180ºC.
  • Cover a pound cake pan with parchment paper.
  • Chop the onion, garlic, leek and mushrooms.
  • Sauté in a pan with olive oil until they're soft.
  • In a food processor, process the pumpkin and the lentils. Don't over do it, you still want to see some chunks.
  • To the food processor, add the sautéed vegetables and the remaining ingredients and mix with a spatula.
  • Pour the mixture to the pan and flaten.
  • Bake for 40 min. Take it out, brush with BBQ sauce and put it back in the oven for 10-20 min.
  • Let cool.

For the brussel sprouts

  • Pre-heat the oven to 180ºC with a baking sheet inside.
  • Slice the brussel sprouts in half.
  • In a bowl, season the brussel sprouts with salt, pepper and olive oil.
  • Place them in the hot baking sheet, cut side down, until they've softened and toasted, aproximately 20-25 min.
  • Meanwhile, in a sauce pan, add the honey and cook on a medium/low heat. Stir constantly until it has darkened, around 5 min.
  • Off the heat, add the vinegar and the chilli flakes and stir. Be very careful, it's going to bubble.
  • Back on the heat, add the butter and the ½ tsp of salt, mixing until the mixture is glossy and slightly thickened.
  • When the brussel sprouts are cooked, transfer to a serving bowl, add the sauce and serve with spring onions and lemon zest.
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