Carrot and Lentil Loaf

Submitted by: Sarah Dixon
A popular lentil loaf recipe. Very filling!

Serves: 6

Preparation time:
Cooking time:

Dietary guidance: v v 

Tags: main · vegetarian · lentil · carrot · vegan · loaf ·


3 cup Carrots; cut into 1/3-inch slices
1 ½ cup Lentils; cooked, drained
½ cup Onions; finely chopped
½ teaspoon Sage
1 teaspoon Curry powder
2 tablespoon Shoyu or tamari
1 cup Rolled oats
½ cup Walnuts or pecans; chopped
2 tablespoon Parsley; finely chopped


Steam the carrots until tender. Drain the carrots, and, if desired, reserve the water to make a sauce to serve with the loaf. Mix together the cooked carrots and lentils. Mash them coarsely with a potato masher. Add the remaining ingredients and mix well. Pack the mixture into a well-oiled loaf pan. Decorate the top of the loaf with nut halves, if desired. Bake at 350 degrees for 35-40 minutes, or until firm and golden brown. After baking, let the loaf stand for about 5 minutes, and then unmold it onto a serving platter. For an attractive presentation, surround the unmolded loaf with sliced ripe tomatoes, or any other colorful vegetable. Serve with the sauce of your choice. From the files of DEEANNE

Note: When I make this I double the seasoning recommended in the recipe.


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