Sage and lentil Christmas loaf with cranberries
A sliceable, savoury nut free centrepiece with green lentils, mushrooms and tart cranberries.
- Time1 hr 20
- LevelMedium
- Costabout £0.67 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Simmer the lentils in plenty of water for 25 minutes until soft. Drain well and mash roughly.
25 min - 2
Mix the flaxseed with the water and leave to thicken for 5 minutes.
- 3
Heat the oil in a pan. Cook the onion and mushrooms for 12 minutes until all the liquid has gone. Add garlic and herbs for 1 minute.
12 min - 4
Heat the oven to 180°C (160°C fan). Line a 900g loaf tin with baking paper.
- 5
Mix the lentils, mushroom mix, breadcrumbs, cranberries, flax mix, stock cube and tomato purée. Season with black pepper.
- 6
Press firmly into the tin. Bake for 40 minutes until firm and browned on top. Rest 10 minutes before slicing.
40 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.