Lentil loaf is something I would have never dreamed to serve my carnivorous family until a couple of years ago. They would have been like “this isn’t food…this is what food eats” (hilarious, I know). But recently their minds have changed. Why have they changed, you ask? Well, I forced my folks to try a slice of delicious lentil loaf at the neighborhood vegetarian restaurant. They took a liking to it and the rest is history! I’m not kidding – their fear of lentils is over! It’s so nice to finally make something like this without dirty looks in the kitchen haha. For anyone who hasn’t tried lentil loaf before, give it a whirl. My dad was especially shocked that it has a meat-like quality. Not only is it hearty, but it has a similar consistency to regular meatloaf. It’s really good! Not to toot my own horn, but this lentil loaf recipe is pretty delicious. You mash up brown lentils with seasonings, cheese, and lightly sautéed veggies. After mixing everything together, you form it into two freeform loaves that you slather with a topping of ketchup and mustard (don’t skimp on it!) and then more cheese (optional, but I love cheese so it’s mandatory for me). It bakes, you wait, you drool, you slice, you eat, you smile. That’s the way it goes baby! :)
1 ¼ cup brown lentils

3 cups water or vegetable broth

1 tablespoon extra virgin olive oil

3 garlic cloves (minced)

½ onion (finely chopped)

¼ teaspoon red pepper flakes

½ cup carrots (grated)

½ cup shredded cheddar cheese

½ cup breadcrumbs (I use panko)

¼ cup parmesan cheese

2 eggs

1 tablespoon ketchup

1 tablespoon mustard

1 teaspoon oregano

1 teaspoon thyme

3 tablespoons ketchup (for topping)

3 tablespoons mustard (for topping)

Salt and pepper to taste


Cook your lentils until tender (around 40 minutes). Cool.

Preheat oven to 400 degrees Fahrenheit.

In a skillet over medium heat, add the oil. Cook minced garlic, onion, and red pepper flakes for around 5 minutes. Add grated carrots with a pinch of salt/pepper. Cook for 3 minutes. Turn off heat.

In a large bowl, mash lentils (I keep some whole, but only because I like the way it looks). Add in the sautéed onion and carrots, cheeses, breadcrumbs, eggs, ketchup, mustard, oregano, and thyme. Mix until thoroughly combined. Take half of this mixture and pat into a ball/loaf. Place on a greased baking sheet. Repeat for the other half.

Mix together the 3 tablespoons each of ketchup and mustard. Spread on top of the loaves along with any leftover cheese.

Insert baking sheet into oven. Bake for 1 hour. Allow to cool slightly before cutting.