Dixie's Lentil Loaf


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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 121.1
  • Total Fat: 2.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 362.0 mg
  • Total Carbs: 71.3 g
  • Dietary Fiber: 5.2 g
  • Protein: 5.3 g

View full nutritional breakdown of Dixie's Lentil Loaf calories by ingredient
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Submitted by: DIXIETANGO


Inspired by and based on DENIBREITENBACH's Vegan Lentil Burgers. Inspired by and based on DENIBREITENBACH's Vegan Lentil Burgers.
Number of Servings: 8


    1 cup lentils, any variety
    1 cup brown rice
    1 cup old fashioned oatmeal
    1/4 cup ground flax seeds (flaxmeal)
    1 tsp salt
    2 tsp Bragg's Liquid Aminos or Worcestershire sauce
    1 1/2 cup grated carrot
    1 clove garlic, minced
    1/2 cup onion, diced


In a sauce pot combine 4 cups water with lentils and rice. Bring to boil, reduce to simmer. Simmer for about 45 minutes or lentils and rice are tender. Add oatmeal and ground flax seeds to pot, stir well. Oatmeal and flax will absorb any remaining water.

In large bowl combine lentil mixture with all remaining ingredients. In batches add mixture to food processor and pulverize to desired consistency. This step is optional and based on personal preference.

Spray muffin pan lightly with cooking spray. If using a Texas muffin pan you will get 8 loaves. If using a standard pan you will get 16. Two standard sized loaves will count as one serving.

Bake at 400 degrees for 30 minutes. Loaves may be turned halfway through if desired.

(4-16-10: I'm still testing this recipe and may make some future edits.)

Number of Servings: 8

Recipe submitted by SparkPeople user DIXIETANGO.


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Member Ratings For This Recipe

  • I really enjoyed the flavor and texture of this loaf (I did put it in the food processor)! I actually baked it in a loaf pan for about an hour. Really appreciate the super healthy ingredients, and I will make again! Think I'll add more veggies next time after processing, like celery. Thanks! - 5/20/11

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