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Five Star Lentil Loaf

A delicious loaf made from lentils and nuts. Great for any holiday or family get together.
Prep Time25 minutes
Cook Time35 minutes
Total Time1 hour
Course: Main
Servings: 8 servings
Calories: 386kcal
Author: Sue Gilmore

Ingredients

  • 1 1/2 cups brown lentils cooked
  • 1 1/2 cups brown rice cooked
  • 1 1/2 cups quick oats can be gluten-free
  • 1 cup ground nuts walnuts or pecans
  • 1 tablespoon poultry seasoning
  • 2 large portabella mushrooms or 5 medium white mushrooms
  • 1 1/2 cups celery chopped
  • 1 medium onion chopped
  • 1/2 cup low-sodium vegetable broth
  • 2 tsp salt
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 tablespoon rubbed sage
  • 1 tablespoon dried thyme
  • 12 ounce can of tomato paste

Instructions

  • In a large bowl, mix the cooked brown rice and cooked lentils.To reduce your prep time, you could cook the rice and lentils the day before or use leftovers from a previous meal.
  • Add the quick oats, ground nuts, and poultry seasoning. Mix well and set aside.
  • Chop the mushrooms and celery in bite size pieces. Saute' in the vegetable broth until tender.
  • Add the remaining ingredients.
  • Mix well and turn off the heat.
  • Mix the sauteed vegetables with the lentil/rice mixture.
  • Add a can of tomato paste and mix well.
  • Spoon mixture into a parchment-lined loaf pan.
  • Cover pan with a piece of aluminum foil. Bake in a preheated 350 degree oven for about 40 minutes.
  • Remove foil and cook for an additional 15-20 minutes. It is done when the top is browned and edges look a little crispy.
  • Remove from the oven and cool for 10-15 minutes. The longer you allow the loaf to set, the firmer it's texture will be. Cooking this a day ahead is the best way to have a firm loaf. Just warm it up in your oven or microwave the following day.