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loaf pan square

Lentil Loaf

Dianne
Lentil Loaf is a terrific main dish for holiday celebrations. Smother it with lots of cashew gravy for the ultimate comfort food dinner! 
Prep Time 10 mins
Cook Time 1 hr 30 mins
Course Main Course
Cuisine American
Servings 8 servings
Calories 225 kcal

Ingredients
  

  • 1 cup green or brown lentils
  • 1 cup brown rice
  • 4 cups vegetable stock
  • 1 teaspoon vegetable oil
  • medium-sized onion diced
  • 2 cloves garlic minced
  • 2 medium carrots diced
  • 1/4 cup cashews chopped
  • 1/4 cup rolled oats
  • 1 tablespoon tomato paste
  • 1 tablespoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1 teaspoon crumbled sage
  • 1 teaspoon sea salt

Instructions
 

  • Combine the lentils and rice in a large pot with the vegetable stock. Bring to a boil over medium-high heat. Once it has begun to boil, lower the heat to a simmer, cover the pot and allow to cook until the water has been absorbed, about 45 minutes.
  • While the lentils and rice are cooking, heat the oil in a pan over medium-high heat. Add the onion and cook until it begins to brown, about 5 minutes. Add the garlic and carrots, and cook until the carrots are tender, about 10 more minutes.
  • Preheat your oven to 350° and lightly oil a loaf pan, or line a loaf pan with parchment paper.
  • In a large bowl, mix together the cooked lentils and rice, the vegetables, and the rest of the ingredients. Mash a little as you, so the lentils lose their shape.
  • Transfer the mixture to the prepared loaf pan, and bake until firm and lightly browned on top, about 45 minutes.

Nutrition

Calories: 225kcal