cooking · Dinner

Adventures In Lentil Land!

OK, so maybe visiting lentil land isn’t overly exciting but you can learn and hopefully get a good tasting meal out of it….I found the concept for making this recipe over on a long favorite blog of mine, Vegan Lunch Box, and came away with a solid idea of a veg friendly loaf that I can continue to customize from now on.

Red Lentil Loaf


1 cup red lentils

1 Tbsp olive oil

1 cup diced onion

1 cup old-fashioned oats

1/2 cup pecans

1 Tbsp flax-seed meal

1 tsp Italian seasoning

1/4 tsp diced dried garlic

2 Tbsp Worcestershire sauce (use a vegan version here if you want 100% veg friendly)

1/4 to 1/2 cup lower sodium vegetable broth

1/4 cup ketchup


Spread the lentils on white paper and pick over them, looking for any debris or shriveled lentils. Rinse well and shake off.

In a medium saucepan bring 2 cups water to a boil, add in the lentils, lower the heat and cook mostly covered for 20 minutes. Meanwhile in a non-stick skillet heat the oil over medium, cook the onion till golden.

In a mini food chopper whirl the oats to about half their size, put in a large mixing bowl. Add the pecans to the chopper and process till meal grind, add it to the oats. Stir in the flax-seed meal and the seasonings. Add in the lentils, onion and Worcestershire sauce, using your hands to mix it well. Mix in the broth till it is a moist mix.

Spray a 8×8″ glass baking pan with cooking spray, spread the mix into it with a spatula. Spread the ketchup over it evenly. Bake in a preheated 350° oven for 45 minutes.

Serves 4.

Nutritional stats per serving:

421 calories

17 grams fat

329 mg sodium

11 grams fiber

18 grams protein


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