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Spiced Lentil Loaf

This recipe came to us by way of one of our best customers, who shared the source of this tasty lentil loaf with us. The original recipe is a vegan version, which can be accessed here. We think it's the perfect choice for vegetarian holiday menus.

Spiced Lentil Loaf
~ adapted from The Silk Road Diary 
1 cup dry Flourist French Lentils
2 1/2 cups water or vegetable broth
1 egg
2 tablespoons olive oil
1 medium yellow or red onion, finely diced
1 large carrot, grated
1 small red bell pepper, finely diced
1 tsp salt
1 tablespoon chilli powder
1 teaspoon paprika
1/2 teaspoon garlic powder
3/4 cup oats
1/2 cup Flourist Sifted Red Spring Wheat Flour (or any fresh flour on hand)
1/3 cup ketchup
2 tablespoons balsamic vinegar
2 tablespoons maple syrup

In a large pot, combine your choice of Flourist French Lentils and vegetable broth and bring to a boil. Lower the heat and simmer, covered, for 30-40 minutes until the lentils are just cooked but still moist. Do not over-cook. Preheat the oven to 350 degrees and line the bottom and long sides of loaf pan with parchment paper. Allow the parchment to overlap the long sides so the loaf can be easily removed.

While the lentils are cooking, heat a heavy skillet over medium heat, add the olive oil, vegetables, salt, and spices. Sauté until the vegetables are softened and the seasonings are fragrant, about 5 minutes. Transfer the cooked lentils to a large mixing bowl. Remove 3/4 cup and set aside. Use an immersion blender to puree the lentils in the large bowl.

Return the reserved lentils to the bowl along with the vegetables, egg, oats and Flourist Sifted Red Spring Wheat Flour. Stir well with a sturdy utensil.

Transfer the loaf mixture to the prepared loaf pan, pressing it into all the corners. In a small bowl, mix together the sauce ingredients. Top the loaf with all of the sauce. Bake the loaf for 45-50 minutes. Allow to cool slightly before slicing and serve. 



Do I drain the lentils once they’re done cooking? Thanks


Hi there! Wondering if the Flourist Laird lentils would work for this? Would there be a texture difference?

Leah Walldroff

Made 4 times already. It’s amazing. We like to serve it with a side of roasted butternut squash or broccoli. SO GOOD.


This loaf is absolutely delicious! Thanks for sharing!


Hi Maxine! We are so happy you love this recipe! Ideally, there should be very little water left so it would be best to drain them. We hope that helps!

We will update to include the loaf pan dimensions. Thank you for that feedback!

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