I continue my education of vegetarian cooking from my super-fabulous cook and neighbor, Tracy. I first wrote about her when she delivered this French Picnic Tart to my door shortly after I had Mini-Whipped. A few months later, she came for a visit with her new baby in one arm and a plate full of these warm Vegan Pumpkin Chocolate Chip Muffins in the other. So, when she told me her Lentil Loaf was good, I believed her.

Tracy is such a great neighbor that she not only brought me the recipe, handwritten, but offered up a bag of red lentils along with it. (What an idea for an economical and easy housewarming gift of small token for a birthday. Fill a jar with beautiful red lentils and deliver it with a recipe or two.) My husband and I gobbled up our first lentil loaf for dinner and I continued to enjoy leftovers at work all week alongside a cabbage and spinach salad.

If you weren’t already sold, this Lentil Loaf recipe is uber-flexible. I recorded it here with my choices of herbs and sauces but you will see that you can throw it together with variety of things you may have in your pantry and refrigerator. If you aren’t usually a vegetarian eater, give this one a try.

Tracy’s Lentil Loaf
Makes 4-6 servings

2 cups cooked red/orange lentils
1 cup oats (or leftover rice, millet or bulgur)
1 cup grated organic cheddar cheese
1/2 cup barbeque sauce (tomato sauce or salsa)
2 organic eggs, lightly beaten
1/2 cup chopped fresh cilantro (parsley, scallions, chives or mix)
2 teaspoons tamari (or soy sauce)
1 teaspoon garlic, minced
1 teaspoon dried oregano


Mix all ingredients together in a large bowl. Pour mixture into oiled loaf pan or casserole dish. Bake at 375 degrees fir 45 minutes. Let cool for 5 minutes before cutting and serving.