Who would have thought that Lentils would make such a delicious loaf! Hearty, full of veggies, texture, and flavor, this Lentil Loaf will sure to be a crowd pleaser!
Simple veggies blended with simple herbs and spices combined together makes this loaf a delightful main staple for any dinner meal. While this fabulous loaf contains minimal added salt and sugar, it can be easily adapted to a no salt added recipe by using a salt-free mustard. Check out Cathy Fisher’s Straight-Up Food’s “Better Ketchup” for a salt and sugar-free option for the topping.
So whether for a Sunday meal or a holiday dish, this loaf will sure to please!
Watch “How To” Video:
- 3/4 cup Brown Lentils, uncooked
- 1 1/4 cup Water
- 1 Bay Leaf
- 3/4 cup Canned Petite Diced Tomatoes, Unsalted (half of a 15oz can, set aside the other half for Tomato Paste below)
- 1/2 cup Yellow Onion, Chopped
- 1/2 cup White Mushrooms, chopped
- 1/4 cup Celery, chopped
- 1/4 cup Julienne Carrots, chopped
- 1/4 cup Red Bell Pepper, chopped
- 2 handfuls Baby Spinach (about 1 packed cup)
- 3/4 cup Old Fashioned Rolled Oats
- 1 cup Cooked Brown Rice (see recipe notes)
- 3/4 cup Canned Petite Diced Tomatoes, Unsalted
- 2 Tbsp Tomato Paste, Unsalted
- 1 Tbsp Onion Powder, unsalted
- 1 Tbsp Garlic Powder, unsalted
- 1 Tbsp Poultry Seasoning
- 1 Tbsp Smoked Paprika
- 2 Tbsp Dijon Mustard
- 1 Tbsp Mrs. Dash "Table Blend"
- 1 1/2 tsp Freshly Squeezed Lime Juice (about 1/2 of a Lime)
- 1/8 tsp Chipotle Pepper
- 1 tsp Liquid Smoke, Mesquite
- 1/2 cup Favorite BBQ Sauce/Ketchup (Our favorite is Stubbs "Sticky Sweet or Mesquite" Flavor)
- 1 tsp Dried Chives (optional garnish)
- Preheat the oven to 350F.
- Rinse Lentils and add to a small saucepan with 1 1/4 cup water and 1 Bay Leaf. Bring water to a boil. Reduce heat to medium heat, cover and cook for 20 minutes. Then set aside. NOTE: Be sure that all water has cooked out of the lentils. Any extra liquid added to the overall recipe could result in the loaf not sticking together. But don't worry it's still just as yummy either way. 🙂
- While the lentils are cooking, add all ingredients listed for the "tomato paste" to a blender. Blend until well blended and smooth. Set aside.
- Chop all of the veggies. Using a non-stick pan add 3/4 cup of the canned petite diced tomatoes, the chopped onions, mushrooms, celery, carrots, and bell peppers. Sautee the veggies for 7-8 minutes until veggies are tender and all of the liquid has evaporated. Add the chopped baby spinach to the sauteed veggies and cook until wilted ( about 2 minutes)
- Add the rolled oats, cooked rice, and lentils to the sauteed veggies. Stir until well combined. Add the tomato paste mixture to the pan with veggies. Stir until well combined. Be sure to mash some of the lentils as the loaf is mixed. This will help the loaf to stick together.
- Line a 9x5 loaf pan with parchment paper. Fill the loaf pan with veggie mixture. Using a spatula press down, and evenly distribute the loaf in the pan.
- Top the loaf with your choice of BBQ / Ketchup. Garnish with dried chives. Bake in the oven uncovered for 50 minutes.
- Allow loaf to cool at least 30-40 minutes prior to cutting. The longer the loaf cools the firmer it becomes.