Vegan Lentil Loaf



•          1 1/2 cups lentils (GREEN)

•          3 1/2 cups water or vegetable broth

•          2 onions, diced

•          2 cloves garlic, minced

•          3 tbsp olive oil

•          2 cups brown rice or quinoa or which ever grain you like

•          1/2 tsp salt

•          1/4 cup homemade ketchup (see below for recipe)

•          1/2 tsp sage

•          1/2 tsp Italian seasoning



Pre-heat oven to 350 degrees

•          In a large pot, bring 3 cups of water to a boil and add the lentils and simmer, about 30 minutes. (you can use veggie broth instead of water if you like, will add falvour)

•          Drain thoroughly then mash the lentils until they are half mashed.

•          Sauté the onions and garlic in olive oil for 3 to 5 minutes, or until soft.

•          Combine the onions, garlic and olive oil with the mashed lentils and add your grain, salt, ketchup, sage, and Italian seasoning.

•          Gently press the mixture into a lightly greased loaf pan.

•          Bake for 1 hour. Allow to cool slightly before serving, as this will help the lentil loaf to firm up

How to Make Homemade Ketchup

•          1 (28-oz) can whole tomatoes in purée

•          1 medium onion, chopped

•          1 tablespoon tomato paste

•          Honey or alternative sweetener of your choice (add to your desired sweetness)

•          1/2 cup cider vinegar

•          1/2 teaspoon salt


What You Do

•          Just mix everything together! You may want to saute the onion in a little bit of olive oil

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