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Fun Fact: Walnuts provide that crunch factor and have a healthy does of Omega-3s! Prep time: 30 minutes Cook time: 30 minutes Total time: 60 minutes

Ingredients: Lentil Loaf:

  • 1 Tbsp. Olive Oil

  • ½ Large Onion, or one small

  • 1 Carrot, chopped

  • 1 Celery Stalks, chopped

  • 4 Garlic cloves, minced

  • 1 ½ cup cooked Lentils (green or brown) or 1 can of 15oz cooked Brown Lentils

  • 1 cup quick-cooking Oats

  • ½ cup Walnuts, chopped

  • 2 Tbsp. Flax, ground

  • 2 Tbsp. Soy Sauce

  • 1 ½ tsp. Dried Thyme

  • 1 tsp. Rosemary

  • ½ tsp. Cayenne

  • ½ tsp. Sea Salt

  • 1 tsp. Black Pepper, ground

The Glaze:

  • 2 Tbsp Tomato Paste

  • 1 Tbsp. Balsamic Vinegar (or Apple Cider vinegar)

  • 2 Tbsp. Maple Syrup

  • Pinch of salt


  1. Preheat oven to 375 F and line a 9” by 5” loaf pan with parchment paper.

  2. Heat a large skillet over medium heat. Add olive oil, onions, carrots, celery and garlic. Stir occasionally until softened.

  3. Using a large food processor (or high powered blender), combine lentils, oats, walnuts, flax, soy sauce, thyme, rosemary, cayenne, salt and pepper. Pulse a few times to combine.

  4. When vegetables are soft, add to mixture. Pulse several times, until the mixture starts to stick together when you press your fingers between it. Do not want to over combine.

  5. Transfer mixture to loaf pan, spread evenly.

  6. Prepare glaze by stirring ingredients together in a small bowl. Pour over top of loaf, spread evenly.

  7. Bake uncovered for 30 minutes.

  8. Let loaf cool for 10 minutes before removing from pan. Slice and serve.

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