Lin’s Lentil Loaf

Print Friendly, PDF & EmailPrint Friendly, PDF & Email

From the Vitality Food Feature ‘Lovely Lentils‘.

Here’s my favorite recipe for what my family fondly calls “mom’s meatless meat loaf.” It is delightful supper loaf that goes very nicely with steamed carrots and a poached egg, or a side salad and steamed broccoli.

INGREDIENTS

  • 1-1/2 cups of green or brown lentils, or dried split green or yellow peas
  • 2-1/4 cups water
  • 3 cloves minced garlic
  • 6 slices of whole wheat bread, cut into small cubes and dried slightly in the oven to remove excess moisture. For finer textured loaf, use bread or cracker crumbs instead of cubes
  • 2 eggs
  • 1 large minced onion
  • 1/2 tsp seasoned salt
  • 1/2 tsp black pepper
  • 1 Tbsp olive oil
  • 1 Tbsp spicy ketchup
  • Additional 2 tablespoons fine bread crumbs or finely crushed cracker crumbs

1) Rinse lentils under cold running water and put into medium-sized saucepan. If using dried split peas, wash and soak for 5 minutes, discarding water before using. Add water and garlic. Bring to a boil, reduce heat and simmer until tender, about 30 minutes, adding a dab more water if needed.

2) Remove from heat and let cool. Add remaining ingredients, except crumbs, and let stand until bread has absorbed the cooking liquid. Mix well, taste and adjust seasoning. If mixture appears too thin, another slice or two of bread or more crumbs can be added to help it bind.

3) Empty mixture into greased, 9 by 5 inch loaf pan. Sprinkle top with crumbs and bake at 350 F for 40 minutes or until set and golden. Let stand 10 minutes to firm up before emptying from pan and slicing.

4) Tip: leftovers are absolutely delicious when sliced, rolled in flour and fried in olive or coconut oil until golden.

Linda Gabris is an avid cook who enjoys sharing her grandmother’s old recipes and medicinal preparations as they were recorded in the handwritten journals passed down to her. Linda also enjoys gardening and foraging for edible wild foods. Over the years, she has taught cooking courses in Prince George, B.C., with a focus on healthy eating, food preparation, and International cuisine.

Leave a Reply

Your email address will not be published. Required fields are marked*

Recent Posts

Natural Health Product Protection Assn Calls on Federal Politicians to Protect Canadians’ Health Rights

Ottawa, ON — On April 28th, Canada is facing the most important federal election in… Read More

4 days ago

4RBEES Uses Tesla-inspired “Quantum Field” Technology to Save Bee Populations Globally

At 4RBEES, we're proud to announce significant progress toward our global mission, encapsulated by our… Read More

1 week ago

Can Nikola Tesla’s Lost Technologies Heal Humanity?

The great architect of the Universe works in very strange ways. Only Edgar Cayce could… Read More

1 week ago

A Tale of Two Books: The Transcendence and Tripping the Allegory Fantastic

THE TRANSCENDENCE  Author: Mara Recalis Publisher: FriesenPress Date of Publication: May 9, 2022 Genres: Fiction,… Read More

1 week ago

Get the Lead and Mercury Out: Detox Heavy Metals with Minerals and More

(Originally published in 2018; Updated in 2025) In the mid-1990s, I embarked upon a personal… Read More

3 weeks ago

Debunking the Cholesterol Myth – Can Higher Levels Actually Mean Greater Longevity?

“About a decade ago, cardiologist Stephen Sinatra, M.D., and I [Jonny Bowden, PhD, CNS) came… Read More

4 weeks ago