Lentil Loaf
Hearty, full of veggies, texture and flavor.
Servings Prep Time
1Loaf 20minutes
Cook Time Passive Time
50minutes 30minutes
Servings Prep Time
1Loaf 20minutes
Cook Time Passive Time
50minutes 30minutes
  • 3/4cup Brown Lentils, uncooked
  • 1 1/4cup Water
  • 1 Bay Leaf
  • 3/4cup Canned Petite Diced Tomatoes, Unsalted(half of a 15oz can, set aside the other half for Tomato Paste below)
  • 1/2cup Yellow Onion, Chopped
  • 1/2cup White Mushrooms, chopped
  • 1/4cup Celery, chopped
  • 1/4cup Julienne Carrots, chopped
  • 1/4cup Red Bell Pepper, chopped
  • 2handfuls Baby Spinach(about 1 packed cup)
  • 3/4cup Old Fashioned Rolled Oats
  • 1cup Cooked Brown Rice (see recipe notes)
Tomato Paste
  • 3/4cup Canned Petite Diced Tomatoes, Unsalted
  • 2Tbsp Tomato Paste, Unsalted
  • 1Tbsp Onion Powder, unsalted
  • 1Tbsp Garlic Powder, unsalted
  • 1Tbsp Poultry Seasoning
  • 1Tbsp Smoked Paprika
  • 2Tbsp Dijon Mustard
  • 1Tbsp Mrs. Dash “Table Blend”
  • 1 1/2tsp Freshly Squeezed Lime Juice(about 1/2 of a Lime)
  • 1/8tsp Chipotle Pepper
  • 1tsp Liquid Smoke, Mesquite
  • 1/2cup Favorite BBQ Sauce/Ketchup(Our favorite is Stubbs “Sticky Sweet or Mesquite” Flavor)
  • 1tsp Dried Chives(optional garnish)
  1. Preheat the oven to 350F.
  2. 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. 🙂
  3. While the lentils are cooking, add all ingredients listed for the “tomato paste” to a blender. Blend until well blended and smooth. Set aside.
  4. 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)
  5. 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.
  6. Line a 9×5 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.
  7. Top the loaf with your choice of BBQ / Ketchup. Garnish with dried chives. Bake in the oven uncovered for 50 minutes.
  8. Allow loaf to cool at least 30-40 minutes prior to cutting. The longer the loaf cools the firmer it becomes.
Recipe Notes

Rice note:  1/3 cup uncooked rice equates to about 1 cup cooked.  Rice cooks on the stove top in about 45-50 minutes.  Rice cooks in an Instant Pot in 22 minutes plus 10 minutes “natural release. Glaze note:  I like to use 1/2 ketchup and 1/2 BBQ sauce.  See blog to adapt this recipe to a salt and sugar-free option.   This recipe was inspired and adapted from Dr. Esselstyn’s “Prevent and Reverse Heart Disease” book.

Recipy by Get2dRoot Health and Wellness