Old-Fashioned Lentil Loaf

Cooking has never been a strong point of mine.  Part of the reason is because most nights I’m not home, but the main reason is because I’m lazy in the kitchen.  Making a meal that takes only 5 minutes instead of a half an hour or longer?  Yes please.  While my idea of dinner may be easy and convenient, nothing is more satisfying than a home cooked meal.

Last Saturday I decided that I wanted to cook a delicious dinner.  I brought out the three vegan cook books that I own and began scouring them until I finally settled upon the Old-Fashioned Lentil Loaf from Colleen Patrick-Goudreau’s cookbook, The Vegan Table.  Collen Patrick-Goudreau’s two cookbooks, The Vegan Table and Color Me Vegan, are my two favorite cookbooks because she uses simple ingredients and gives the nutritional details for every dish.  And, most important, every recipe I’ve made has turned out amazing!

Old-Fashioned Lentil Loaf – The Vegan Table by Colleen Patrick-Goudreau


  • 4 cups water
  • 2 cups brown lentils, picked over and rinsed
  • 1 to 2 yellow onions
  • 3 garlic cloves, minced
  • 3/4 cup ketchup, divided
  • 1/2 cup bread crumbs
  • 1/4 cup finely chopped raw walnuts
  • 1/2 cup finely chopped fresh parsley
  • 2 teaspoons finely chopped thyme or 1 teaspoon dried thyme
  • 1 to 2 tablespoons tamari soy sauce
  • 1 to 2 tablespoons vegetarian Worcestershire sauce
  • 1/2 teaspoon freshly ground black pepper


  1. Preheat oven to 350 degrees fahrenheit.  Lightly oil a 4 x 8 inch loaf pan.
  2. Place 4 cups water and lentils in a large size saucepan.  Cover and bring to a boil over medium-high heat, then immediately reduce heat and simmer until water is absorbed, 50 to 60 minutes.  Check lentils after 30 minuets; add more water, if necessary.  You want the result to be thick but lentils cooked down to a soft texture, so add water sparingly.
  3. Meanwhile, saute onions and garlic in enough water to coat vegetables so they don’t stick to the pan.  Cook for 5 minutes, until onion is soft.  Transfer to a large size bowl.
  4. When lentils are done, remove from heat, and let stand for at least 30 minutes.  They will thicken up even more.  When completely cool, combine with onion/garlic mixture, and add 1/4 cup ketchup, bread crumbs, walnuts, parsley, thyme, tamari, Worcestershire sauce, and pepper.  Thoroughly combine all ingredients.  Adjust seasoning as necessary.
  5. Press mixture firmly into prepared pan, and spread remaining 1/2 cup ketchup on top.  Bake for 45 minutes.  Let cool for 10 minutes before slicing.

Serves 12

173 calories; 2 g fat; 11g protein; 29g carbohydrates; 11g dietary fiber; 0mg cholesterol; 428mg sodium


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