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Lentil Vegetable Loaf


  • 2 cups cooked vegetables (I use frozen, cooked broccoli, peas, carrots)

  • 2 celery stalks, chopped

  • 1/2 cup mushrooms, chopped

  • 1/4 cup onion, chopped

  • 2/3 cup cooked lentils ( canned or cook yourself)

  • 2/3 cup oats (rolled or instant)

  • 1/2 cup flour

  • 1/2 Tbsp maple syrup

  • 2 Tbsp tomato paste

  • 2 Tbsp apple cider vinegar

  • 1 tsp onion powder and thyme

  • 1/2 tsp garlic powder

  • Dash of salt and pepper


  • 1/2 cup ketchup or tomato sauce

  • 1 Tbsp brown sugar

  • 1/2 tsp mustard powder


  • Preheat oven to 350 degrees F

  • Prepare a loaf pan by lining with foil; let edges hang over side

  • Place vegetables and lentils into food processor and use pulse function until mostly pureed. Add rest of ingredients and pulse until combined

  • Remove from processor and press into foil lined loaf pan

  • Combine ketchup or tomato sauce, brown sugar, and mustard for glaze; set aside

  • Bake lentil veggie loaf for 20 minutes; then top with glaze and bake 10 more minutes

  • Lift foil from pan to remove. Slice and enjoy!


This Lentil Veggie Loaf is a great winter comfort food. Full of nutrients like fiber, zinc,

B vitamins, and magnesium, I hope you'll give this dish a try! I prefer serving it with mashed potatoes, mushroom gravy, and cranberry relish.

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