Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
lentil loaf

Lyons Lentil Loaf


  • Author: Courtney Childers
  • Total Time: 1 hour 15 minutes
  • Yield: 4 1x

Description

Savory and satisfying, this lentil loaf is easy to make for a main dish or side.


Ingredients

Scale

1 cup sprouted green lentils, cooked per package instructions, and slightly cooled (2 cups cooked)

1 egg or egg substitute (3 T. Just Egg equals one egg)

10 oz. plant-based milk (I prefer almond milk)*

1/2 cup finely chopped walnuts or pecans

2 T. vegetable oil

1 medium onion, diced

1 cup gluten-free bread crumbs*

1/2 t. dried sage

1/4 t. dried thyme

1/2 t. ground black pepper

1 t. Kosher salt


Instructions

Preheat oven to 350 degrees.

Grease an 8 1/2 x 4 1/2 loaf pan and set aside.

Cook lentils per package instructions. You should have 2 cups of cooked lentils, drained.

In a mixing bowl combine all ingredients and mix well. Let stand 5 minutes.

Transfer ingredients to greased loaf pan.

Bake for 1 hour uncovered or until golden brown on top and set.

 

Notes

Garnish with fresh sage and serve with brown rice. Gluten-free barbecue sauce makes an excellent accompaniment. 

* You can use one can of evaporated milk instead of plant-based milk. I use standard American dried breadcrumbs; if you use Panko, add an extra 1/4 cup.

  • Prep Time: 15 min.
  • Cook Time: 1 Hour
  • Category: Dinner/Lunch
  • Method: Bake
  • Cuisine: Vegan/American

Keywords: lentil loaf, lentil loaf recipe, sprouted lentils, recipe for lentil loaf