Easy Lentil Loaf. Ever since I made my Lentil Sloppy Joes, I have been wanting to make more recipes with lentils. So I made this lentil loaf recipe.
It came out so good, that I made it a second time and made notes of all my changes. The original recipe is very tasty, but it is a little too involved for me.
I omitted several ingredients and also some cooking steps. I hope you enjoy my version of this Easy Lentil Loaf. If you also enjoy lentils, you may like my Red Lentil Soup.
Anyway is delicious. It also freezes well. I think you could also sneak some extra veggies in here for your kids. Spinach or carrots might go well. Maybe even cauliflower.
Easy Lentil Loaf
Easy Lentil Loaf
You won't miss the meat with this delicious lentil loaf!
- 1/2 cup dry red lentils
- 3/4 cup gluten free steel cut oats
- 1 1/3 cup vegetable stock
- 2 cups water
- 1/4 cup ketchup (I used homemade)
- 1 cup gluten free rolled oats
- 3 T coconut aminos
- 1/3 cup nutritional yeast
- 2 T flax meal
- 2 T tahini
- 1 T Worcestershire sauce (Annie's brand is vegan)
- 1 T maple syrup
- 1 tsp chili powder
- 1 tsp smoked paprika
- Salt to taste if needed
For the glaze
- 1/4 cup ketchup
- 2 tsp Worcestershire sauce
- In a large saute pan , combine the lentils, vegetable broth, water and steel cut oats.
- Bring to a boil, turn down and simmer for about 15 minutes, or until most of the liquid is absorbed.
- Preheat oven to 375.
- Once the steel cut oats and lentils look cooked, add in the remaining ingredients and stir well.
- Transfer the mixture to an 8x8 glass baking dish . Cover and bake in the oven for about 25 minutes.
- Remove the cover, brush on the glaze and bake for another 7 minutes.
- Serve immediately or refrigerate for later.
This recipe is adapted from Produce on Parade's Lentil Loaf