Herbed Lentil Loaf

This slightly nutty, pleasantly filling loaf has a surprisingly cheesy flavor to it, given the fact that it is dairy free. I had some leftover lentils that I wanted to use up and I always love the idea of having some kind of easy food to grab when I am on the go or I am gone and husband wants to eat something without having to cook. So I decided to make a lentil loaf.

This loaf is a meal in itself, but it was happily enjoyed with a side of carrot soup.

IMG_2970

Ingredients:

  • 1 small red onion, thinly chopped
  • 1 cup mushrooms, thinly chopped
  • 1/4 tsp salt
  • 2 cloves of garlic, crushed
  • 2 TBS olive oil
  • 2 cups flour (I used garbanzo, quinoa and buckwheat)
  • 1.5 tsp baking soda
  • 1/4 tsp salt
  • 2 organic eggs
  • 1.2 cup chopped walnuts
  • 1 cup cooked lentils
  • 3 TBS fresh herbs (I mixed oregano, thyme and rosemary from my garden, using the least amount of rosemary)

Steps:

  • preheat oven to 375*F
  • in a skillet comine first 5 ingredients and cook for about 5-10 minutes until veggies are tender and water was released, put in fridge for 5-10 minutes to cool so that it doesn’t start cooking the eggs once you mix everything
  • in a large bowl combine flours, salt and baking soda
  • mix in eggs, lentils, walnuts, herbs and veggie mixture
  • pour in a greased 9×5 inch loaf pan (its not a big deal of your pan is slightly bigger or smaller than this)
  • bake for about 35-40 minutes or until a toothpick come out clean
  • let sit in pan for about 5-10 minutes before transferring to a wire rack to cool
  • serve and enjoy warm or cold!
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3 thoughts on “Herbed Lentil Loaf

  1. Looks really good ! I ve never heard of garbanzo flour ever ?? I made a pumpkin loaf today with 300 grs of almond meal !!! Next time will have to try the lentils 🙂 thx

    • Garbanzo flour is great! I’ve never used it by itself so I don’t know what kind of consistency it would give to a finished product, but I do love adding it for a nutritious gluten free blend 😊

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