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