Lentil Loaf

Lentil Loaf


  • 1 tsp. olive oil
  • ½ tsp. ground cumin
  • 1 tsp. fennel seeds
  • ¼ tsp. cayenne pepper
  • 1 ½ cups cooked lentils
  • 1 cup diced red onion
  • 1 cup cooked brown rice
  • 1 Tbs. tomato paste
  • ¾ cup vegetable broth
  • 2 eggs, or 3 egg whites
  • 1 ½ cups fresh bread crumbs (I toast a couple bread heels in the oven)
  • ½ cup crumbled feta cheese


  1. Preheat oven to 375 degrees.
  2. Heat oil in large saucepan over medium-low heat. Add cumin and fennel; heat until fragrant, about 1 minute.
  3. Mix in cayenne, lentils, onions, rice, tomato paste, and broth. Cook until no liquid remains, about 5 minutes. Cool slightly, fold in remaining ingredients.
  4. Spoon into nonstick loaf pan (I line with parchment paper for easier removal).
  5. Bake until firm, about 45 minutes.

My husband, Thomas, and daughter, Julia, like to eat this warm with some ketchup, and a side of garlic mashed potatoes. I like to make it into a sandwich – cold with bbq sauce on multigrain bread.

© Copyright Anne's Vegetarian Kitchen - Easy to Prepare Vegetarian Recipes for Health Conscious Families.