Easy Lentil Vegetable Loaf

Easy Lentil Vegetable Loaf
Prep time
Cook time
Total time
Serves: 8
  • Loaf
  • 2 cups cooked lentils, (drained well)
  • 1 small onion, diced
  • 1 carrot, finely diced
  • 1 stalk celery, diced
  • 1 (8-ounce) package white or button mushrooms, cleaned and diced
  • 3 tablespoons tomato paste
  • 2 tablespoons Liquid Aminos, optional Tamari or gluten-free lite soy sauce
  • 1 tablespoon balsamic vinegar
  • 1 cup old-fashioned oats, uncooked (for a gluten-free recipe, check the label)
  • ½ cup almond meal
  • 1½ teaspoons dried oregano
  • Ketchup Topping
  • ⅓ cup ketchup
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon Dijon mustard, optional yellow mustard
  1. Preheat oven to 400 degrees.
  2. Add ¼ cup water to a large skillet, add onion and sauté until tender, about 5 minutes. Add more water as it evaporates.
  3. Add carrots, celery, and mushrooms, and continue sautéeing until mushrooms have released their liquid. Drain well and set aside.
  4. Add lentils, tomato paste, liquid aminos, balsamic vinegar, oats, almond meal, and oregano to a food processor and pulse until ingredients are combined. Add to a mixing bowl.
  5. Add veggies and mushrooms to the food processor and pulse until combined and chunky. Add to the lentil mixture and stir to combine. Lightly spray a 5 x 7-inch loaf pan with non-stick cooking spray. Add ingredients and form into a loaf.
  6. Bake 35 minutes, add topping and bake an additional 15 minutes. Remove from oven and allow to set 10 minutes before slicing.