Recipe details
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Rice and Lentil Loaf
1h 30min
8 servings
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This hearty and nutritious Rice and Lentil Loaf is a delicious vegan main dish that combines protein-rich lentils with wholesome brown rice and savory vegetables. Baked to perfection with a flavorful tomato glaze, this plant-based loaf is perfect for a comforting meal or as a holiday centerpiece.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
6 g
3 g
Allergen Content
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Ingredients
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Steps
Read instructions and get ready to cook
Cook the rice and lentils
Rinse the brown rice and green lentils. In separate pots, cook the rice and lentils according to package instructions until tender. Drain any excess water and set aside to cool.
Prepare the vegetables
Peel and finely chop the onion. Peel and grate the carrots. Finely chop the celery stalks. Peel and mince the garlic cloves.
Sauté the vegetables
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion, grated carrots, chopped celery, and minced garlic. Sauté for 5-7 minutes or until the vegetables are softened.
Combine ingredients
In a large bowl, combine the cooked rice, lentils, sautéed vegetables, tomato paste, soy sauce, thyme, rosemary, salt, and black pepper. Mix well until all ingredients are evenly distributed.
Prepare the loaf pan
Preheat the oven to 350°F (175°C). Lightly grease a 9x5 inch loaf pan with the remaining 1 tablespoon of olive oil.
Transfer the mixture to the loaf pan
Press the rice and lentil mixture firmly into the prepared loaf pan, smoothing the top with a spatula.
Prepare the tomato glaze
In a blender, puree the canned tomatoes until smooth. Pour the tomato glaze evenly over the top of the loaf.
Bake the loaf
Bake the Rice and Lentil Loaf for 60 minutes or until firm and the tomato glaze is set. Let the loaf cool in the pan for 10 minutes before slicing and serving.
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