Lentil Loaf

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Authored by:
  • AdventHealth
Recipe courtesy of
  • AdventHealth

Recipe Ingredients

  • 1½ cups medium grain brown rice, cooked
  • ⅔ cups cup lentils, dry
  • ½ cups fresh carrots, chopped
  • ½ cups fresh celery, diced
  • 1½ teaspoons minced garlic
  • 1 cup fresh brown mushrooms, sliced
  • 1 cup fresh baby spinach
  • 1 tablespoon olive oil
  • ½ cups polenta, dry, fine
  • ¼ cups whole milk ricotta cheese
  • 3 large eggs, raw
  • 1 tablespoon Italian Essence seasoning mix
  • ⅛ teaspoons dry ground cayenne chili pepper
  • 1 teaspoon garlic powder
  • 1½ teaspoons Kosher salt, coarse

Cooking Instructions

Preheat the oven at 350F.

Cut onions, celery and carrots into a small dice. Chop mushrooms and garlic, set aside. In a small bowl combine the polenta, eggs, ricotta with herbs and spices. In a sauce pan place three times the amount of water to lentils. Bring to a boil and reduce to simmer. Cook approximately for 20 minutes or until soft. Remove from heat source and strain. Measure cook rice and set aside. in a saute pan cook the mirepoix and mushrooms in the olive oil until fragrant.

In a mixer with a paddle combine the cooked lentils, rice and the rest of ingredients and mix to combine. {Do not over mix, you might get a pasty consistency and a dense product.}

Place the mixture in prepared aluminum loaf pan. Bake cover for 30 minutes at 350F. Remove the cover and bake for 5 more minutes or until golden brown on top.

Divide loaf into eight potions of 4oz.

Category Tags

Diabetes-friendly

Nutritional Data

Calories: 212.97
Fat: 5.13 g
Saturated Fat: 1.57 g
Cholesterol: 73.70 mg
Sodium: 412.08 mg
Carbohydrates: 32.10 g
Fiber: 4.32 g
Sugars: 1.90 g
Protein: 9.82 g