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.

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22 Responses to “Tracy’s Lentil Loaf”

  1. kickpleat Says:

    Sounds delicious and perfect for a weekday meal

  2. trixie Says:

    fyi….soak the lentils for 2 hours prior to cooking for a moister loaf…especially if using brown, black or french lentils!

  3. SlyGly Says:

    I made this! It was incredible! I think that the tamari really adds a lot of flavor the the loaf, and I love the way that the cheese made a golden crust around the sides and top.

  4. abby Says:

    We had this for dinner last night and it was fabulous.
    I am now considering having a lentil loaf sandwich for lunch today. Perhaps with a bit of mustard on wheat bread. Yum.

  5. Andrea Says:

    I came across your blog and this recipe Thursday night and I’ve been dreaming of making it since. I woke up this morning, Saturday, and immediately went shopping for the ingredients. This lentil loaf made a perfect warm lunch on a cold day. I agree with SlyGly, the cheesy golden crust is delicious!

    Yum, thanks for sharing this with us.

  6. Ellen Says:

    Just found this today.
    I didn’t have the cheddar, so I added some parmigiano reggiano.
    Really good!

  7. Rochelle Says:

    Just wondering where the recipe is for the beautiful slaw next to the lentil loaf? Looks wonderful!

  8. Caroline Says:

    HI Rochelle,
    I usually chop up whatever I have an mix it with a balsamic dressing or a mustard/buttermilk concoction. If you go to the upper right of the page and search “slaw” you will find a few versions!

  9. Project Pantry: Lentil Loaf « unconsuming Says:

    [...] though, as part of project pantry, I’ve made this lentil loaf from Whipped, a blog I found on a google search and will now add to my reader. I like her style. [...]

  10. Kellie Says:

    This lentil loaf is now in regular rotation at our house! Delicious. Especially the next day when I tuck it into a piece of pita for lunch. It freezes well, too.

  11. Donielle Says:

    I had to let you know that we’ve incorporated this loaf into our weekly dinners and LOVE it! I’ve got my father making this dish and sharing with his friends – so delish and perfect with a mushroom gravy. I linked your page to my site (hope you don’t mind) directing traffic here for the recipe :)

    posted here: http://smellwhatimcookin.blogspot.com/2010/11/red-lentil-loaf-i-know-lentil-loaf.html

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  17. Lauren Says:

    Yay, another use for lentils. I’m always looking for creative ways with lentils besides a soup option. I’m so excited to make this.

    I’m wondering, if using millet or bulgur in place of oats, should they be cooked first?

  18. Lauren Says:

    I think I answered my own question. You said use LEFTOVER rice, bulgur etc. That would mean cooked! Duh me!

  19. Bo Sylvest Says:

    Great blog! Sorry to change the subject, but, since Nashville is a big up and coming city, I’m looking for a great Nashville sushi restaurant or Japanese restaurant. Have you seen any recent buzz? There’s a new one called Nomzilla Sushi Et Cetera, but very few reviews. Here’s the address of this new Nashville Sushi Restaurant, 1201 Villa Place #101 Nashville, TN 37212 – (615) 268-1424. Let me know your thoughts! Thanks!

  20. Ashley Says:

    Just tried this and it was delicious! Even better the next day. It was simple and fast to make. Definitely will make again! Thanks!

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  22. Rita Says:

    Just wondering how many cups of uncooked red lentils make 2 cups of cooked? Thanks!

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