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Lentil Loaf

Yield6 Servings

Ray Glend prepared this Lentil Loaf at our November 10th, 2018 Holiday Entrées cooking class, held at the Science of Spirituality International Meditation Center in Lisle, Illinois.

lentil loaf recipe

 1 ½ cups diced sweet onions
 3 cloves garlic, minced
 3 cups cooked brown lentils
 2 cups cooked long grain brown rice
 ¼ cup tomato paste
 ½ teaspoon Himalayan salt
 ½ teaspoon cayenne pepper
 1 teaspoon thyme leaves
 1 teaspoon sage
 1 teaspoon parsley flakes

Preheat oven to 350 degrees F.


In a heavy bottomed pan, over medium heat, sauté onion in 1 to 2 tablespoons of water until soft. Add garlic and continue to sauté for 2 minutes.


In a large mixing bowl with a potato masher, combine lentils, rice, tomato paste, salt, pepper, thyme, sage, and parsley. Add the onion and garlic. Mix together. Place mixture into a loaf pan, lined with parchment paper or lightly oiled.


Form into a loaf and bake at 350 degrees for 45 minutes to 1 hour.

Serves 6

Nutrition Facts

Servings 6