Luscious Lentil Loaf

Luscious Lentil Loaf


For the Loaf

  • 1 cup dry lentils (rinsed)
  • 2 cups low sodium veggie broth
  • 1 tablespoon olive oil
  • 1 Small finely chopped
  • 2 cloves garlic (minced)
  • 1 Bell pepper (any color) (finely chopped)
  • 2 carrots (grated)
  • 1 celery rib (finely chopped)
  • 1 tablespoon ground flaxseed
  • 2 tablespoons horseradish
  • 1/4 cup tomato sauce
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 2 egg whites
  • 1/2 cup fresh whole wheat bread crumbs
  • 1/4 cup freshly grated Parmesan cheese
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/2 teaspoon dried basil

Topping for Loaf

  • 1/4 cup low sodium ketchup
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried oregano


Step 1. In large pot bring broth and lentils to a boil, reduce heat, cover and simmer for about 30 minutes, stirring occasionally. Remove from heat and set aside to cool.
Step 2. Preheat oven to 350 degrees
Step 3. Heat oil in large skillet and saute next 5 ingredients (onion through celery) for about 10 minutes until veggies are soft.
Step 4. When lentils are cool enough to handle place 1/2 of them in a large bowl and squeeze with hands to crush.
Step 5. Add sauteed veggies and next 11 ingredients (flax seed through basil) to crushed lentils and mix thoroughly.
Step 6. Stir in reserved whole cooked lentils.
Step 7. Pour mixture into a loaf pan rubbed with oil filling up to 1/2 inch from top of pan. Pat down on top.
Step 8. Combine ketchup and Worcestershire sauce in small bowl, pour over top of loaf and spread gently with rubber spatula evenly over top of loaf. Sprinkle oregano evenly on top.
Step 9. Bake 45 minutes, remove from oven and let stand about 5 minutes before slicing.
Step 10. Enjoy!