Looking for a food that feels fancy & festive while actually being easy & affordable?

Looking for the perfect star to upgrade your “Standard Sandwich?”

Looking for a Protein-Packed, Palate Pleaser?  

Then look no further than this chameleon-of-cuisine!

~This Lentil Loaf feels fancy enough to be featured as the center of your Thanksgiving table, while being easy enough to make on an ordinary Sunday so you can serve-it-up between two slices of bread midday, Monday.  

I also love that it’s infinitely customizable:

– You could easily substitute Spices that are fit for a fiesta (Taco Seasoning, Cumin, Cilantro) and serve it with all the fiesta fixins (Lettuce, Tomato, Salsa, Guacamole, etc).

– You could substitute Cumin for the Italian Seasoning & Add a Ketchup & Maple Syrup Glaze for more of a traditional “Meatless Meatloaf.”

– You could omit the Glaze, slice it thin (or think!) or even cook it in a muffin pan for personalized portions… the possibilities are endless!

~It doesn’t matter which Spices you select, this Lentil Loaf is a customizable, crave-able, culinary concoction! 😀 

Plus it’s packed full of Plant-Based Protein!

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~Personally, one of my favorite things about this Lentil Loaf is that you inadertantly pull a perfect “mommy maneuver” and disguise any and all Vegetables that you cook-up for your Lentil Loaf inside.

I love to use Cauliflower, Broccoli, Green Beans & Brussel Sprouts! They’re diced so small via my Ninja Food Chopper, and they taste just like the Lentils & Spices, that my son doesn’t even know they’re there!

Here’s what you need to make your own Italian Inspired Lentil Loaf…

Ingredients

(In order of recipe appearance)

1 Cup of Dry Lentils (Works the best with Brown / Green)

2 ½ Cups Water or Veggie Broth

3 Tablespoons Flaxseed Meal (Ground Flax Seeds) (You can buy them pre-ground or ground them yourself)

⅓ Cup or 6 Tablespoons of Filtered Water

2 Tablespoons of Oil of choice (I used Coconut)

4 Garlic Cloves – finely diced (for fending-off Vampires & Viruses 😉 )

½ Medium or 1 Small White Onion – finely diced

1 Large Stalk of Celery – finely diced

1 Medium Carrot (or 6 Baby Carrots) – finely diced

1 Pepper of choice – finely diced

(I’ve tried Red Bell, Green Bell & Serrano and all of them have yielded excellent results.)

½ Teaspoon Dried Thyme

½ Teaspoon Dried Oregano

1 Teaspoon Italian Seasoning

Sea Salt & Black Pepper-  to taste

¾ Cup Cooked White Quinoa

½ cup Chickpea Flour (Can be substituted with many other Flours!)

Optional, but awesome 

Spaghetti Sauce for serving

Here’s what you do

Step 1: Cook your Lentils. 

Add 1 Cup of rinsed Lentils, 2 ½ Cups of Filtered Water or Vegetable Broth, and a Sprinkle of Sea Salt to a pot and bring it to a boil. Lower to medium heat and simmer, covered, for 20-30 minutes, stirring occasionally, until the Lentils are tender. (It is okay if they get mushy, as we will be pureeing some of them later.)

Step 2: Create your “Flax Egg.”

Combine the Flax Meal & Filtered Water together in a small bowl, mix well and set aside, ideally in the refrigerator, for a minimum of 10 minutes, to set. (This is creating your Egg substitute, a “Flax Egg.”)

~I create my Flax Meal myself by blending Whole Flax Seeds in my Ninja Food Chopper. 

Step 3: Cook your Quinoa.

(Add ½ Cup of Dried White Quinoa, 2 Cups of Filtered Water, & a Sprinkle of Sea Salt to a pot. Bring to a boil & simmer, covered, for 12 minutes on medium heat. Once cooked, turn off the heat and allow the Quinoa to sit, covered, on the burner, for 5 minutes. After 5 minutes has passed, uncover and fluff with a fork. There will be extra.)

Step 4: Chop / Dice all your Veggies, starting with the Garlic & Onions. (Keep the Garlic & Onions separated from the rest of the Veggies.)

* I find this is easiest for me when I use my Ninja Food Chopper. It only takes a few pulses per Veggie and all of the Veggies for this recipe are diced / prepared in only a few minutes.

(Any time saver is monumentous for me as a Mama!)

Step 5: Add your Oil of choice to an already heated pan and allow the pan to be coated in your Oil. Add the Aromatics (the Garlic and Onions) first with a splash of Filtered Water and allow them to sweat & release their aromas & oils for around 2-3 minutes.

Then, slowly add the rest of the Chopped Veggies, Sea Salt, Spices & another splash or two of Water to the Pan and steam them until tender. (Around 5 minutes)

When finished, remove from heat, set aside and allow to cool.

Step 6: Once the Lentils have finished cooking, remove them from heat and allow them to cool & thicken.

***Do not rinse or drain!***

Step 7: Preheat your oven to 350 degrees fahrenheit & line a loaf pan with Parchment Paper or coat it in Oil for a non-stick surface. (I usually use Coconut Oil for this.)

Step 8: Purée ¾ Cup of the Lentils and add them to a large mixing bowl.

I like to do this in my Ninja Food Chopper as well, but you could also use a food processor, immersion blender or a fork- whatever you have on hand.

Step 9: Combine the cooked Veggies, the non-puréed Lentils, Cooked Quinoa, Chickpea Flour, and “Flax Egg” with the puréed Lentils in the large mixing bowl and stir until everything is evenly incorporated.

Step 10: Add the combined mixture to your loaf pan, pressing it into the bottom and against the sides as you layer it into the pan & smooth it as you go.

Step 11: Bake for 50 – 60 minutes, and allow it to cool a bit before serving / slicing.

**Note: The longer you allow it to cook in the oven, the dryer it will get. 

Step 12: Eat & Enjoy!

Mama’s Magical Tips and Tricks

-I love to serve my Lentil Loaf slathered in Spaghetti Sauce & alongside some Spirals & Steamed Veggies. 

~It also works wonderfully as the protein portion of an Italian Inspired entree like Plant-tastic Lasagna, when sliced thinly and layered with Gluten Free Noodles & Vegan Cheese. 🙂

 ** I cannot overemphasize the awesom-ness of my Ninja Food Chopper. I use it almost every single time I cook both sweet & savory dishes and I’ve come to view it as an essential asset in my kitchen cabinet!

(Not that I ever stop using it long enough to stash it out of sight 😉 )

~Click Here for a direct link to where you can check it out on Amazon.

This dish will have you imagining yourself in Italy, without you having to book yourself an international flight. 😉

It is also full of flavor & will leave you feeling full!

~If you, or someone you know, would find this dish delicious, please share this with them on social media. (The sharing buttons are below.)

You know what they say, sharing is caring!

-And if you’re planning to prepare this plant-tactic, palate pleaser, I’d love for you to post a picture of the finished product & for you to tag me, @crunchyveggiemama, so I can see how you serve it up!

Thanks so much & I appreciate you! <3

Until Next Time,

Peace, Love, and Lentil Loaf,

~Stephanie