Heaven's Banquet Classic Lentil Loaf

Perfect Vegetarian or Vegan Recipe for Holiday Meals

This classic vegetarian lentil 'meatloaf' recipe is adapted from Miriam Hospodars Ayurvedic vegetarian cookbook, 'Heaven's Banquet' - one of our all-time favorite cookbooks.

Lentil loaf is a traditional vegetarian holiday recipe. It's reminiscent of both stuffing and turkey, and makes a great healthy Thanksgiving recipe - an excellent match for cranberry sauce, mashed potatoes, and cashew gravy. In keeping with the holiday leftover tradition, lentil loaf tastes even better the next day!

We like to make half the recipe in one pan topped with BBQ Sauce from this recipe, and the other half as Shepherd's Pie.

8 - 10 Servings: After the lentils soak for one hour, this recipe takes approximately 30 minutes to prepare, and 40 minutes to bake. You'll need a large (9 x 5 x 3) oiled GLASS loaf pan for this recipe, or two smaller pans. If frozen, thaw before baking. Add ten minutes to the cooking time if the lentil loaf goes into the oven cold.

Time Saver Tip: Lentil loaf can easily be made ahead, covered and refrigerated, or frozen, then baked when needed. To make it even easier, store in the glass or ceramic baking pan - well covered. If you take it from fridge to oven, increase the baking time for the lentil loaf to 50 minutes.

Printable Recipe: Click the printer icon on your browser - you'll get just the recipe

Ingredients:

• 1 cup brown lentils
• 1/2 cup bulgar
• 3 cups unsalted vegetable stock OR 3 c. water + 2 vegan vegetable bouillon cubes
• 1 Tbsp olive oil
• 1 - 2 cloves garlic, peeled and minced
• 1 Tbsp fresh ginger, peeled and minced
• 1 small carrot, peeled and grated
• 1 stalk celery, diced
• 1/2 cup minced red bell pepper
• 1 tsp gr coriander
• 1 tsp paprika
• 1/2 tsp ground rosemary
• 1/2 tsp thyme
• 2 Tbsp tomato paste
• 1 Tbsp tamari soy sauce or Braggs liquid aminos
• 1 cup fresh bread crumbs: tear 4 slices stale bread into chunks, and whiz in a blender to make crumbs
• 1 tsp salt
• Black pepper

Directions:

1. Cover the lentils in boiling water and let soak for one hour
2. Drain lentils
3. Bring lentils and bulgar to a boil in the vegetable stock, reduce to a simmer and cook uncovered for 30 minutes, stirring occasionally, until the liquid is absorbed or cooked away
4. Meanwhile, sauté the garlic and all the vegetables in the olive oil
5. Preheat oven to 350 degrees F
6. Add the lentils and bulgar, breadcrumbs, tomato paste, and tamari or Braggs to the sautéed vegetables
7. Add salt and pepper to taste
8. Cook for 5 - 10 minutes, stirring, until the mixture is quite thick
9. Press mixture into the oiled loaf pan, and bake uncovered at 350 degrees for 45 minutes
10. Serve with Cashew Gravy or Chickpea Gravy

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Recipes To Go With Lentil Loaf:

Apple Pie Baked Cranberry Orange Sauce Dinner Rolls Green Salad (lacto-veg or vegan) Cashew Gravy Chickpea Gravy Mashed Potatoes (lacto-veg or vegan) Squash Pecan Casserole (lacto-veg or vegan) Traditional Pumpkin Pie (lacto-veg) Vegan Pumpkin Pie

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Comments On This Recipe:

"Your lentil loaf went down (and stood up!) so well on Thanksgiving, I can't say enough in thanks. Great recipe!" Gina B.

"My best friend is a vegetarian. I asked you for special things to cook for her at family gatherings. You suggested lentil loaf. Welllllll! Sara loves it!!! I make it for her as cupcakes. It makes 12. It takes a little longer to cook, but comes out in perfect single servings." Catherine M.

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