Vegan Lentil and Brown Rice Loaf

I cooked the brown rice and lentils both in the oven. Different days yet, easy method with a covered casserole. Using leftover beans and rice in different dishes is not only a money and time saver but these are powerhouse nutrition bases for meals!

There is only a little sliver in the photo as I forgot to take a picture until the very last little square! I served with mashed potatoes and steamed collards and carrots. Comfort Food 🙂

lentil loaf

2 cups lentils, cooked

2 cups brown rice, cooked

3 Tbls. flax, ground

1 medium carrot, chopped

2 Tbls. minced onions

1 tsp. garlic powder

1 tsp. salt

1 tsp sage

1/4 apple, chopped

1 small handful fresh parsley

1/2 cup ketchup

Add the lentils, parley, carrots and apple into a food processor and pulse until it sticks together. You can also do this with a fork or potato masher. Scrape the lentil mixture into a large bowl and then add  rice and seasonings back into food processor to break down the rice a bit as well. Mix all together well except the ketchup.

Spread the mixture into a coconut oil prepared loaf pan. Top with the ketchup and bake for 65 minutes at 350 degrees. Let sit at room temperature for 10 minutes before slicing.


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