baking · Cookbooks · cooking · Dinner

Lentil and Rice-Loaf

I was reading through my copy of The Everything Vegan Cookbook again and found the recipe for Lentil and Rice Loaf on Page 211. I did a few minor changes to the original recipe and baked it in an 8×8″ baking pan versus a loaf pan. It is a good base although I cut back the salt a wee too much, next time I will add in some (I note this in my recipe below) and I will use brown rice over white as well. As well next time I am going to bake it at a higher temperature.

The leftovers were nice. I formed two patties and pan-fried them until crispy and served them on Sandwich Thins with all the toppings today! Yummy lunch!

Lentil and Rice-Loaf


  • 1 cup white rice
  • 2 cups water
  • 1 large sweet onion, peeled and diced
  • 1½ tsp roasted garlic (jarred)
  • 2 Tbsp extra virgin olive oil
  • 2 15-ounce can lentils or about 3½ cups cooked lentils
  • 1/3 cup all natural ketchup
  • 1 Tbsp flaxseed meal + 2 Tbsp water, mixed together
  • 2 Tbsp all-purpose flour
  • ½ tsp dry parsley
  • ½ tsp oregano
  • ½ tsp ground black pepper
  • ¼ to ½ tsp kosher salt
  • ¼ tsp rubbed sage
  • ¼ cup all natural ketchup


  1. Cook the rice – bring the water to a boil, add in the rice. Turn down to low and cooked covered for 20 minutes. Let sit to cool down for 10 to 15 minutes, uncovered.
  2. Preheat the oven to 350° and spray an 8×8″ glass baking dish with cooking spray.
  3. Heat a skillet over medium, add in the olive oil and onion, cook until tender, add in the garlic and continue cooking until the onions are turning light golden. Let cool a bit.
  4. Rinse the canned lentils and let drain.
  5. In a large mixing bowl add the lentils and mash-up till chunky. Add in the onions and garlic, ketchup, flour and flaxseed slurry and seasonings, mixing in. Stir in the rice.
  6. Spread into the prepared pan and pack down. Smooth on the ¼ cup of ketchup across the top.
  7. Bake for 1 hour, let cool for 10 minutes before cutting into squares.

Serves 4 to 5.


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