Lentil Loaf… Vegan and GF!

I’m not a major foodie, and I don’t intend to use this blog as a recipe dump, but this turned out well, so I thought I’d share!


It was inspired by the Incredible Lentil Loaf recipe over at Beth’s Journey (she is a foodie, and definitely has some recipes worth checking out). I made it before, and my picky toddler agreed to eat it. This time, I wanted to make it for myself as I was getting a little tired of the Pakistani lentils I have been eating for a few months now. I altered it a bit to come up with a vegan and gluten-free version, as well as accommodating things that I actually had in my pantry!

Ingredient List
1 cup dried lentils
1 cup brown rice cooked
1 carrot
1 onion
2 tsp mashed garlic
1 tbsp grated ginger
1 tsp cumin
1 tsp coriander
1/4 cup prunes
2 slices gf bread (Udi’s whole wheat)
2 tbsp ground flax seed
1/2 tsp black pepper
Wax paper (not an ingredient per se, but useful to know you need it in advance!)

Boil lentils in 2 cups of water, and then simmer until soft (usually about 20 mins for red, longer for green). While lentils are boiling, prepare the vegetables and breadcrumbs.

Using food processor, convert 2 slices of bread into breadcrumbs (comes out to about 1 cup unpacked).

Dice onion finely and shred carrot (or stick both in the food processor like I did). Using a large non-stick pan, fry the vegetables on medium without oil (their natural juices will lubricate them enough). Add cumin, coriander, ginger and garlic (and an optional 1tsp of turmeric if you like!). Cook until vegetables are soft, and onions are translucent. Add in chopped prunes, and cook a minute or two longer. Turn off heat.

Drain lentils when cooked, and mash up (more important if using green lentils).  Add everything except the flaxseed to the vegetables and mix well. In a small bowl, mix 2 tbsp of flaxseed with 4 tbsp and stir until smooth. Mix into lentil/vegetable mixture and mix everything together well.

Transfer to loaf pan lined with wax paper. Press mixture into pan until well packed (use your hands to get in really packed… this well help it to stay together when it’s cooked).

Bake at 350˚F for 45 – 60 minutes. Allow to cool for 10 minutes before cutting.

And now the math, in case you want to switch out ingredients:

Ingredient Calories
1 Cup Dried Red Lentils 640
1 Cup Cooked Brown Rice 109
1 Carrot 35
1 Onion 64
2 Tsp Mashed Garlic 8
1 Tbsp Grated Ginger 6
1 Tsp Cumin 8
1 Tsp Coriander 1
1/4 Cup Prunes 100
2 Slices GF Bread 140
2 Tbsp Ground Flaxseed 120
1/2 Tsp Black Pepper 3 

Total Calories: 1231
Servings: 8
Calories Per Serving: 154


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s