Lentil Loaf

(from acrazyraisin’s recipe box)

The original recipe was for mini loaves, and it works as a big loaf as well, but I find I like the sauce to loaf ration better when I cook it in a baking pan. I always double the recipe and bake it in a 9×13 pan because the leftovers are tasty as well.

Source: http://www.thenondairyqueen.com/2012/06/meatless-monday-miniature-lentil-loaves.html

Categories: Thanksgiving, gluten free, non-dairy, vegetarian


  • 1 cup lentils
  • .5 cup dried shitake mushrooms (or saute a bunch of mushrooms in the pan before cooking lentils)
  • 3.5 cups water
  • 1.5 cups rolled oats
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 jar tomato sauce (prepared or plain)
  • 1 can cranberry sauce
  • 1 tsp powedered ginger
  • dried onion to sprinkle on top


  1. Place the lentils and mushrooms (if using fresh mushrooms saute in pan before adding lentils) in 4 cups water.

  2. Bring to a boil.

  3. Reduce heat and simmer for 20 minutes or until done.

  4. Poor off excess water.

  5. Allow to slightly cool.

  6. In a separate bowl mix the tomato sauce, cranberry sauce, and ginger. If you are using plain sauce with no seasoning you will want to add some salt.

  7. Next add half the sauce and oats through pepper to the lentils and mix thoroughly.

  8. Place in the refrigerator and allow to cool completely.

  9. When ready to make, pour the mixture into a baking pan. I always double the recipe and put it in a 9×13 pan because leftover!

  10. Top the uncooked loaves with sauce mixture.

  11. Generously sprinkle dried onions on top.

  12. Bake at 400 degrees for 1 hour.

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