Lentil loaf

I planned on writing about something else this morning but I am just obsessed with this lentil loaf. I have made it twice now and it tastes so good. Let me share it with you, maybe you´d like it as much as I am.

WARNING! Husbands may not be happy with the lentil loaf because there is no meat in it lol  Not to be prejudice or discriminate anyone (vegan/vegetarian men)  but most men that I know eat meat and love it!!!

Basically it is like meat loaf but instead of meat, there are lentils.



Preheat the oven to 375 F degrees.

Serves 4-6 people at once. Or one person (ME) for a week 🙂

Takes about 30 minutes to prepare everything. Not quick and easy, that’s for sure, but well worth it!

40-45 min oven time

For the Glaze

1 tbsp Coconut sugar

1 tsp mustard

1/2 cup ketchup

1 tsp Apple cider vinegar

3/4 cup dry Green lentils (makes 2 cups of lentils)
2 medium Carrots
1 medium Onion
10-15 Button mushrooms
2 tbsp Olive oil for frying; salt, pepper and your favourite spices. Add a generous amount of your spice.

1 little can tomato paste (about 3 tbsp)
1 tbsp Worcestershire sauce; 2 tbsp Soy sauce
1 cup Oats
1/2 cup Almond meal (I guess you can also use cornmeal)

Cook your lentils! About  15 minutes on medium heat. 3/4 cup lentils, 2 cups of water. After 20 minutes they are starting to turn to mush so keep an eye on them. You don’t want them mushy!

Prepare your veggies. Cube your onions, slice carrots and mushrooms.

In a small bowl, mix together the glaze ingredients and set aside.


In a large pan, drizzle olive oil and sauté diced onion over medium high heat until tender. Add in carrots and cook for 5 minutes on medium heat. Add in the sliced mushrooms and sauté until all the vegetables are tender (5-10 minutes), then remove from heat.


Pour the cooked vegetables into a food processor with 1¼ cups of the cooked lentils, ½ cup oats, tomato paste, soy sauce, Worcestershire sauce and salt, pepper and other spices you love. Process for just a few seconds until the ingredients are combined, but not completely pureed. You want them to still have a chunky texture.


Pour the contents into a large mixing bowl, then add in the rest of the lentils, oats, and almonds meal. Mix the ingredients together until they are completely combined and are sticking together well. If the dough is crumbly, add a tbsp or two of water.

Use a loaf pan or any of your baking/cake pan in that matter that has an edge. The first time I used a loaf pan, but the second time I used just a regular cake pan. The taste is not different because of that so use whatever you’d like!


Cover the loaf/cake with half of the ketchup glaze, then bake for 30 minutes. Pull the loaf out of the oven and covered with the remainder of the glaze, then bake for an additional 10-15 minutes.  Let it cool for 5 minutes before slicing.


I have served mine with mashed potatoes, oven cooked cauliflower, beet salad. I had it for breakfast with eggs. There are no limits really!

1What I love about this loaf is that it has this awesome crunchy taste to it! I guess not everyone loves this but I am in love.


Husband thought it was kind of a bland when I made it the first time, because I only used salt and probably not enough of it. And he is a “salt” guy lol The second time I also added pepper and spices that I love. It does add a lot to it when you add spices so don’t be shy to add whatever you love – thyme, Italian spice or anything else!


6 thoughts on “Lentil loaf

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