Lentil Loaf

by Joanne on December 1, 2014

We’ve had a lot of snow and we’ve had very cold weather.  Winter has barely begun. What are the next few months going to bring?  It’s scary to think about. 

Sunday was milder in temperatures but still gloomy.  Since several craft fairs were going on around the city, the weather made it perfect to find an event and peruse the artistic creations.  One was right at our back door. Ted and I walked across the street to check things out.

MV Craft Fair

Not too many things appealed to us. It seems the majority of vendors at the fairs offer jewelry and since we’re rarely in the market for jewelry, we strike out at the craft fairs.  The other thing I noticed were scarves and quilts.  A lot of scarves and quilts which were made from old sweaters and shirts.  While some might be unique, I just don’t see the appeal in turning an old unwanted sweater into a different unwanted item. Maybe this shopper is a bit too picky?!

Do you get some good gift ideas from Craft Shows?

Lentil Loaf:  An easy and tasty meal for those that won’t eat meat.  Great for holiday entertaining and a way to appeal to everyone’s diet.


Makes 1 large loaf *Double the recipe for 2.  You can freeze the extra one for entertaining.


  • 2 cups Vegetable broth
  • 1 tsp salt
  • 1 1/2 cup organic green lentils
  • 1 large sweet onion, chopped
  • 1 cup oats
  • 1/4 cup diced sun dried tomatoes (packed in oil)
  • 1/2 cup grated pepper jack cheese
  • 1/2 cup grated Parmesan cheese
  • 3 large eggs, beaten
  • 4 oz Marinara sauce (or use 1 can (15 oz)of Fire roasted diced tomatoes, undrained)
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 2 TBS fresh chopped basil
  • 2 TBS fresh chopped parsley
  • 1/2 tsp salt
  • 1/2 tsp fresh ground black pepper

Boil water or broth in a large saucepan.  If using water, add 1 tsp salt.

Add lentils and simmer covered for 30 minutes – until soft and water is absorbed.  If any water is left, drain.  Cool the lentils for 1/2 to 1 hour. 

Preheat oven to 350 F.

Empty lentils in large mixing bowl and add the rest of the ingredients.

Spray a large loaf pan with non stick spray and pour lentil mixture into pan.  Smooth top with back of a spoon.  Bake for 1 hour or until firm.    Allow to cool for 10 minutes.  Run a knife around the side of the pan and slice into serving portions.



What’s your favorite dish to make so you have everyone’s diet preference covered?

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  • At 2014.12.04 06:39, Choc Chip Uru said:

    I really like your loaf, I have never tried lentils before in this form and combined with cheese as well, it would be so delicious 😀

    Choc Chip Uru

    • At 2014.12.07 13:30, Mary said:

      Hi Joanne, I like sun-dried tomatoes in recipes but you don’t see them so much these days, they are a bit out of style. Good to see them in this recipe, it looks like a healthy variation on the classic meatloaf (and with oatmeal, just like my mother used to make it). For gatherings I just cook the way I usually do, vegetarian. Though I usually put out a smoked salmon, too. When my mom is visiting I need to have the right kind of food for her very special diet (celiac plus multiple food allergies). That is pretty hard but by now I have it down.

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