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Lentil Loaf

Calories 212.97, Fat 5.13g, Saturated Fat 1.57g, Cholesterol 73.70mg, Carbohydrates 32.10g, Dietary Fiber 4.32g, Total Sugars 1.90g, Protein 9.82g, Sodium 412.08mg


  • 1 1/2 cup medium grain brown rice, cooked
  • 2/3 cup lentils, dry
  • 1/2 cup fresh carrots, chopped
  • 1/2 cup fresh celery, diced
  • 1 1/2 tsp. minced garlic
  • 1 cup fresh brown mushrooms, sliced
  • 1 cup fresh baby spinach
  • 1 tbsp. olive oil
  • 1/2 cup polenta, dry, fine
  • 1/4 cup whole milk ricotta cheese
  • 3 large eggs, raw
  • 1 tbsp. Italian Essence seasoning mix
  • 1/8 tbsp. dry ground cayenne chili pepper
  • 1/8 tsp. ground nutmeg
  • 1 tsp. garlic powder
  • 1 1/2 tsp. Kosher salt, coarse


Preheat the oven at 350F.

Cut onions, celery and carrots into a small dice. Chop mushrooms and garlic, set aside. In a small bowl combine the polenta, eggs, ricotta with herbs and spices. In a sauce pan place three times the amount of water to lentils. Bring to a boil and reduce to simmer. Cook approximately for 20 minutes or until soft. Remove from heat source and strain. Measure cook rice and set aside. in a saute pan cook the mirepoix and mushrooms in the olive oil until fragrant.

In a mixer with a paddle combine the cooked lentils, rice and the rest of ingredients and mix to combine. {Do not over mix, you might get a pasty consistency and a dense product.}

Place the mixture in prepared aluminum loaf pan. Bake cover for 30 minutes at 350F. Remove the cover and bake for 5 more minutes or until golden brown on top.

Divide loaf into eight potions of 4oz.