Lentil Loaf (Plant-based, gluten-free, grain-free)

This lentil loaf is really fast and easy to make. I pressure cooked the lentils, but you can also used canned lentils if you want to make it super easy. 

This recipe can be made into bite-size balls to enjoy with your favorite pasta and sauce or formed into patties. 

​Practice making it now for the holidays and you can even freeze it ahead of time for a real time-saver!

Ingredients:

• 3/4 cup dried lentils, (or 1 15-ounce can of lentils)
• 2 carrots
• 1 sweet potato
• 1 onion
• 1 stalk of celery
• 4 cloves garlic
• 4 baby bella mushrooms
• 1/3 cup almond flour
• 2 tablespoons ground chia seed
• 1/2 cup walnuts, finely chopped
• 1/2 cup sunflower seeds
• 2 tablespoons sesame seeds
• 1 tablespoon apple cider vinegar
• 1 tablespoon avocado oil
• 1 teaspoon sea salt
• 2 teaspoons dried basil
• 2 teaspoons onion granules or onion powder
• 2 teaspoons ground cumin

Directions: 

• If using dried lentils, cook them first and drain water, transferring to a large mixing bowl.  *Our favorite way to cook beans is with the instant pot. Combine 3/4 cup dry lentils with 1 1/2 cups water and pressure cook for 9 minutes with quick release (if left for the natural release they will be mushy). If you don't have an instant pot, combine 3/4 cup lentils with 1 1/2 cups water in large saucepan. Boil at medium-high heat just until it starts to boil, then reduce to low heat and simmer for 20-30 minutes until tender, adding more water if needed.
• Water sauté the carrots, sweet potato, onion, celery and mushrooms until slightly tender.
• Drain any excess water and add to the bowl of lentils.
• Add remaining ingredients and let cool enough to combine the mixture together by hand.
• Transfer mixture to greased or parchment -lined baking dish.
• Bake at 350°F for 20 minutes.*
• Spread the Sweet Tomato Glaze (recipe below) over the top if desired and continue baking at 350°F for an additional 30 minutes.

If making bite-size balls or patties the baking time will be reduced to about 20-30 minutes. 

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Looking for an easier way to make this recipe? Check out our Plant-Powered Lentil Loaf Mix!

With the mix, all you need is cooked lentils, veggies, apple cider vinegar and avocado oil. The rest is done for you!

Click here to order your Plant-Powered Lentil Loaf Mix! 
Find all our mixes on the Store Page.

Plant-Powered Lentil Loaf Mix (Makes 8 Servings)

$9.99

Order here

Sweet Tomato Glaze

Ingredients: 

• 1/2 cup sun-dried tomatoes, soaked for 15 minutes
• 1 red pepper, seeds removed and cut into 1” pieces
• 1/3 cup sesame seeds
• 1 teaspoon sea salt
• 1 clove garlic, removing core
• 2 tablespoons fresh-squeezed lemon juice
• 1 tablespoon ground flax seed
• 4 dates, soaked 15 minutes, pitted
• 2 teaspoons paprika

Directions:

• Drain tomatoes.
• Place all ingredients in high-speed blender and blend on high until smooth.
• Add water if necessary to reach desired consistency.

Following is a video describing how to create your staple stash of soaked, sprouted, dehydrated nuts and seeds to help make food prep a breeze! 

​I hope you love this recipe. Please take pictures of your creation and share on our Grateful Way Facebook page to help support all those who are new to healthy eating and be sure to tag us on our social media outlets!

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My goal is to help you make all of your meals healthier and increase the amount of plant-based meals in your diet. I hope that when you make these recipes you are excited to find that eating healthy can also be delicious. You don't have to be an expert in the kitchen to make any of these recipes. Preparing healthy recipes can be fast and easy with the right ingredients and equipment. Let's put the FUN and HEALTH back into our kitchens!

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