Lentil Loaf

by | Mar 7, 2018 | Entrees, Recipes


2 cups cooked lentils

1 1/2 cups oat flour or bread crumbs

1/4 cup sunflower seeds

1/2 medium onion, diced

1 large clove of garlic, minced

2 tablespoons of cold-pressed virgin olive oil*

¼ red bell pepper, chopped

1/4 green bell pepper, chopped

1 1/2 tablespoons tomato paste

1 tablespoon onion powder

3/4 teaspoon salt (or salt to taste)

1/2 teaspoon garlic powder

¼ teaspoon dry sage

¼ teaspoon oregano

*You may skip olive oil if you double the amount of sunflower seeds and add a little water.


In a frying pan, sauté onion, garlic, and peppers with a bit of extra olive oil and/or water. (The 2 tablespoons of olive oil is used later.)

In a food processor add oats, garlic powder, onion powder, salt, sage, and oregano. Process until it becomes a course flour texture. Remove from food processor into a bowl.

“Food process” next the lentils and sunflower seeds, adding the sautéed onion, garlic, & peppers mixture, and tomato paste. Process until it becomes like a paste. If you are oil-free and adding the extra sunflower seeds here, you may need a little bit of water to process this into a paste texture.

Put this processed lentil mixture into the bowl with oat mixture, and mix well.

Once well mixed, add in the 2 tablespoons of olive oil (if this was your option)  and place into a greased loaf pan. (The texture is better if the oil is added here at the end.) This mixture can also be made into lentil patties.

Bake loaf in a preheated oven at 350 degrees F. for 45 minutes to an hour.

Serves 4 or 5.

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