Health on a Plate

Lentils and Mushrooms Loaf


2 cups cooked lentils,  boiled
1 package of white mushrooms, chopped
2 medium onions, chopped
2 tbsp sunflower seeds
Garlic fresh 4, minced
1 boiled potato, mashed
2 tbsp potato starch
1/2 of paprika
1 tsp of crushed coriander
1 tbsp of oil
1 tsp of cumin powder


<span;>Mash the lentils and add in a mixing bowl,

<span;> Add chopped mushrooms, and onion to the pan and sauté until mushrooms are tender.

<span;>Now add sauted mushrooms and onion to the bowl, add mashed potato, and the rest of ingredients. Mix well and put aside.

<span;>Prepare a bread Loaf pan,  sprinkle with oil put all the mixture inside, press with a spoon and place in oven. Bake for 20 to 30 minutes at 200 degrees depending on your oven.

<span;>In a small mixing bowl combine 2 tablespoons of tomato paste,  1/3 tsp of ginger powder, garlic, 1 tsp of lemon juice, 1 tbps olive oil Stir everything very well.

<span;>You can make your own tomato paste which can be refrigerated up to 2 or 3 weeks in the fridge.

<span;>When the Loaf is done baking, remove from oven, let cool before removing from the pan, to allow it to firm up.
<span;>Now pass the knife on the side of the pan and remove the loaf.

<span;>Place the loaf on a plate and brush with tomato paste mixture. Now slice and serve, enjoy….


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Dorcas Luboya

Vegan foodie

Hi I’m Dorcas Luboya, I am a qualified health educator.

And thank you for stopping by. Here you will find a collection of healthy and delicious plant-based recipes.

To me cooking is a ministry on its own. Ministering to people is not only preaching, I minister to people through the healthful cooking work.

Dorcas Luboya

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