This flavorful loaf is perfect for the holidays, or anytime you want a hearty main dish. It can be made with fresh or dried herbs. Make two loaves while you're at it and freeze one for leftovers. This is delicious topped with Creamy Mushroom Gravy!
Lentil & Rice Loaf
- Total Time: 1 hour 45 mins
- Yield: 6 to 10 (makes about ten ¾-inch slices) 1x
Ingredients
- 1¾ cups water
- ½ cup dry/uncooked brown-green lentils
- ½ cup dry/uncooked short-grain brown rice
- 2 teaspoons poultry seasoning
- 1 teaspoon granulated onion
- 1 medium yellow or white onion, chopped (about 2 cups)
- 5 medium white or cremini mushrooms, chopped (about 2 cups)
- 1 large rib celery, sliced (about ½ cup)
- 1 tablespoon freshly chopped garlic (4 to 5 medium cloves)
- ¾ cup old-fashioned rolled oats
- 1 can tomato paste (6 ounces)
- 2 ounces pecans or walnuts, chopped (about ½ cup; optional)
- 1 tablespoon minced fresh sage (or 1 ½ teaspoons dried rubbed sage)
- 2 teaspoons minced fresh thyme (or 1 teaspoon dried)
- 1 ½ teaspoons minced fresh rosemary (or ¾ teaspoon dried)
Instructions
- Place the water, lentils, rice, poultry seasoning, and granulated onion into a medium saucepan over high heat. When it begins to boil, reduce the heat to low, then cover and simmer for 45 minutes. Remove from the heat and let stand for 10 minutes with the lid still on. (Prepare your remaining ingredients while the rice and lentils are cooking.)
- Place 1 tablespoon of water into a medium frying pan over high heat. When the water starts to sputter, add the chopped onion, mushrooms, and celery, and cook while stirring for 3 to 5 minutes, adding a little water, as needed. Add the garlic and stir for 2 minutes more until the vegetables have softened. If you're using dried herbs, stir them in with the garlic; if using fresh herbs, you will add them in step 4. Remove from the heat.
- Preheat the oven to 350°F. Line a standard size loaf pan (9x5x3 inches) with parchment paper.
- Place the oats, tomato paste, and nuts (if using) into a large bowl. If you're using fresh herbs (sage, thyme, and rosemary), add them to the bowl as well. When the cooked vegetables, rice, and lentils have cooled for at least 10 minutes, add them to the bowl, and stir until all of the ingredients have been mixed thoroughly.
- Place half of the mixture into a food processor. Pulse about three times then scrape down the sides. Pulse another three times until evenly blended but still somewhat chunky, then spoon into the loaf pan. Place the remaining half of the mixture into the food processor and pulse in the same way. Then add this portion to the loaf pan as well. Press the mixture firmly and evenly into the pan.
- Cover the pan with aluminum foil and cook for 40 minutes. Remove the foil, and cook for 15 to 20 minutes more, or until the top is browned and the edges look crispy. Remove from the oven, and let cool for 10 minutes before slicing and serving. Serve as is or with Creamy Mushroom Gravy or Better Ketchup.
Notes
Herbs: During the holidays I like to use fresh herbs in this recipe, especially fresh sage, as its aroma and flavor are very "holiday." But fresh herbs aren't always practical, so feel free to use the measurements for dried. Or even a mix of fresh and dried.
Blending: I've also made this loaf without using the food processor at all (just mixing everything in a bowl) and it still bakes up well and tastes great, it's just more on the chunky texture side.
- Prep Time: 50 mins
- Cook Time: 55 mins
Nutrition
- Serving Size: 1/10 recipe, 1 slice
- Calories: 163
- Sugar: 4.9g
- Sodium: 20mg
- Fat: 5.2g
- Saturated Fat: 0.5g
- Carbohydrates: 26.2g
- Fiber: 4.4g
- Protein: 6.0g
- Cholesterol: 0
Above: Cook until the top and sides are browned, as shown. The longer the cooked loaf cools, the firmer it will be and easier to slice.
Above: The loaf pan is lined with parchment paper. I used a ceramic pan, but you can also use metal, glass or silicone. Press the uncooked loaf "dough" into the pan firmly before baking.
Above: Lentil & Rice Loaf Served with steamed cabbage, celery, kale and yam, with red onion and grated pistachios on top.
I am so making this on the weekend.
Your timing is impeccable, Cathy. Thanks for posting this! I've been searching for a salt-free, sugar-free lentil loaf and wasn't having much luck. I can't eat oats though so I think I'll try quinoa flakes.
Can this be cooked and then eaten cold or at room temperature the following day?
I'd love to try it for a Shabbat lunch, but has to be cooked before Shabbat. or can it be cooked by placing the loaf pan in a crock pot with some water and keeping the whole thing warm until the following day?
Hi, yes, absolutely! It's probably even tastier the next day. 🙂
Thanks, Cathy. I make a version of this often but will try yours next time... I always trust your combination of herbs and spices... looks perfect! :o)
Thanks Chris! 😉
Thank you for such a lovely simple loaf recipe without unusual flours or balsamic or barbeque sauce. I've been looking for a recipe like this and will make it tomorrow and already have all of the ingredients on hand. I'm looking forward to leftovers for sandwiches, too. Thanks again!
Great Patt! Let me know how it goes and how you like it. 🙂
If I have lentils and rice already cooked, do you have an idea of how much I might use?
Hi Eyelyn, I'd say about 2 to 2 and a half cups total rice and lentils. 🙂
This recipe looked tasty, so I made it and it is now in the oven. I am now in search for a gravy with no mushroom...(hubby doesn't like mushrooms)... any suggestions?
I will serve it with mash potatoes and broccoli.
Thanks for the loaf recipe 🙂
Hi Giselle, I wonder if you just left the mushrooms out, if that would still be a good gravy. I think it would still be flavorful. It wouldn't have that brown look. You could add some chard (with stems) to it, which seems to turn brown when blended. Let me know how it all goes! 🙂
Giselle,
Dr. McDougall has a great fat free "Golden Gravy" recipe that looks DELICIOUS
Preparation Time: 5 minutes
Cooking Time: 10 minutes
Servings: makes 2 ¼ cups
1 ½ cups vegetable broth
½ cup water
¼ cup soy sauce
½ teaspoon onion powder
1/3 cup brown rice flour
Place the broth and water in a saucepan. Stir in the soy sauce and onion powder. Bring to a boil. Add the brown rice flour a tablespoon at a time and stir in well. Cook and stir until thickened.
This was fabulous! And cold the next day is just as good. I record my food diary on MyFitnessPal and I was wondering if you had any nutritional info available. I had to choose a vegetarian generic entry that recorded lots of fat (prob from oil or butter- neither which I used).
Made this on Saturday and loved it. I didn't blend it in the food processor as I like things a little chunkier and it held together well. I used fresh herbs and pecans. Delicious flavor and great texture. The outside got a little crisp. Was also very good the next day as many have already mentioned. A bonus was that it was pretty simple to make too! Five stars.
Great report, Sheila! Thank you! I always like to hear how people make the recipes in their own way. Yes, it does get a little crisp; I like that, but you can leave the foil on longer to avoid that if you like. Thanks again! 🙂
Hi Cathy - actually the slight crispness was a pro, not a con! Thanks again for the great recipe.
Made this last night and my husband and I loved it. I knew I'd seen your instructions about lining the loaf pan, so did a search and found it. Super helpful. My husband will be attending one of Dr. McDougall's lectures in February, and may try to stop into True North. How do you like Santa Rosa?
Thanks Jo Ellen! I just added that link to the loaf recipe (about cutting the parchment paper); thank you for noting that. 🙂 I like Santa Rosa a lot. Maybe I'll see your husband at McDougall's. I usually do one demo during the programs.
Made this as a pot luck contribution to my Standard Canadian Diet family Christmas Eve dinner.
It was well received , I thought it was FANTASTIC!!
I doubled the recipe,and also brought along cranberry sauce made with oranges and dates..also a hit.
Thanks so much Cathy...and all the best in 2014.
Hi Susan, that's great! Thank you, and all the best to you as well! 😉
We had this loaf as our Christmas Dinner. It was great! When the weather's warmer, I plan on trying the mix as veggie burgers.
Thanks for the feedback, GK! Ooh, this would make very good burgers! 🙂
OK, so it seemed that cooking the rice and lentils needed more water...did anyone else have this problem? It's been in the over for the full length of time now and it still very wet...any help? I did add more water to the lentils and rice because all the water had boiled dry....
Hi Shirley, a couple thoughts... did you have a tight-fitting lid on it? It needs a lid to keep the water from cooking off too quickly. If you did use a lid, it may not have been snug enough(?). Also certain types of pots cook differently (thinner, light-weight pots/pans will cook off more water; heavier-duty will keep it in better). But adding more water is fine; just turn it off when the lentils and rice are tender, or they can be a little al dente since they will be cooking more in the oven. There shouldn't really be any water left in the pan, such as when you cook rice. If there's any water left when they reach tenderness, just drain it off. Also, when beans or lentils are somewhat old, I've found they don't cook as well/as fast. If this batch doesn't work out, try buying some fresh lentils. Hope that helps. 🙂
Looks good. Can I use long grain rice?
Hi Melissa, I think it would work fine. Short grain seems stickier to me, so thought it preferable. Let me know how it goes. 🙂
I am definitely going to try this!! Thanks for another stellar recipe.
XOXO
Ashley
Happy New Year, Ashley! 🙂 Let me know what you think.
Hi, I can't seem to find poultry seasoning here in NZ, was wondering what flavours it entails so I could replace with similar? Cheers Nic
Hi Nic, it's a combo of dried onion, sage, rosemary, marjoram, parsley, and/or thyme. 🙂 You can also google it for more info/ratios.
Hello Cathy
Thank you for your website! I am from the Netherlands and just watched FOK, the movie.
I want to go plant-based right away and your site is going to help me so much! So thank you very much for helping and inspiring me. Wishing you all the best from the Netherlands, Kim.
Hi Kim, Welcome! 🙂
I have made this several times and it always turns out great and tastes delicious. I also make my own mushroom gravy with pieces of mushrooms in it for additional flavor and heft. Yum!
Great for next day sandwiches too!
Blair - MD
Great feedback, thanks Blair! 🙂
Lentil loaf and mushroom gravy is fantastic! It turned out exactly like the picture. Held together great. We even had leftover lentil loaf sandwiches.. Thank you so much for you wonderful plant based recipes!
Yay! Thanks for the feedback, Julie! 😉
Hi Cathy, rice & lentil loaf looks great but are there any risks with the rice when eating cold the following day or would it only be a problem if reheated?
Hi Mike, risks with what?
There are risks of food poisoning with rice, it can be quite serious too. You have to be careful that cooked/leftover rice is cooled very quickly and then put in the refrigerator. It should be fine then. It should not be left out on a work surface. Any rice that is reheated needs to be cooked through very thoroughly so it is piping hot..
I made this last week, and it was absolutely delicious. Made both the mushroom gravy and the tomato ketchup recipe... If you have leftovers, this loaf makes a great sandwich on thin, dense, German whole rye bread with Cathy's ketchup recipe.
Cathy, you really are a culinary genius! i cannot wait for your cookbook.
Kris
Thanks so much, Kris! 😉
Cathy I'm attending a "True North alum" potluck on the 15th and am making this dish-- can't wait!
This is a huge hit at the party I brought it to last night. Thankfully I doubled the recipe and made a double batch because it was quickly consumed at the party and we are happy to have our own loaf at home! I made it with black "Forbidden" rice, and served it with the homemade ketchup (I also put some of it on the top of the loaf while cooking). Very satisfying-- thank you, Cathy!!
Mmm! 🙂
After reading the positive comments about this Lentil & Rice Loaf, I decided to try it. My husband was surprised how good it tasted! We always love having leftovers for lunch. Thanks for your wonderful recipes!
Yay! I made it again on Monday and friends loved it. 🙂 You're so welcome!
Just made this for dinner and it was delicious! My mother was a bit worried about a new recipe idea, especially since we had guests over. They ended up asking for the recipe!
I changed it up a bit though, didn't blend it, and had to add a bit of almond flour to thicken it up. Thank you for this great idea!
We loved this loaf! -- the second time we made patties out of some of the mixture and had delicious grilled burgers the next day! They held together well and cooked in about 8 minutes.
Jim & Flo
Good to know, thank you! 😉
Tried this tonight, we really liked it. I cut back on the spices to a little more than half. Thanks for the recipe.
Can this loaf be prepared ahead 3 days kept in loaf pan and then baked?
Three days may be a little close; maybe freeze it in between, thawing it to room temp before baking it. I've not done this but it may work. Let me know if you try it. 🙂
Hi, I made this tonight with your mushroom gravy recipe (I did add a little miso paste and tamari to the gravy, just to add a little saltiness-- I've only been WFPB since July, so I'm still transitioning off salt). 2 thumbs up! I'll probably make this for Thanksgiving. Thank you for posting your recipes! They're such a big help!
I'm going to make this tonight.. it's my first lentil loaf. Can you tell me how long leftovers will last in the refrigerator after it's cooked? Also, can leftovers be frozen? How long will it keep in the freezer? Thanks!
I'd keep it in the fridge a couple days. In the freezer after cooking for a couple months at most(?)
You suggested making 2 loaves and freezing one for later.. Is it better to freeze the loaf before or after cooking? Thanks again!
After. 🙂
Thanks - that looks sturdy and delicious! We dont celebrate Thanksgiving in the UK, but I'm already sourcing ideas for the big one - Christmas!! Being legume sensitive I will sub some local heirloom black badger peas. And 'cos it's the season for feasting, I think I will add some chopped cashews and possibly soaked sunflower seeds too. Great inspiration!
I made this today. I was amazed at how flavorful it was to us, despite being salt-free, because we are not salt-free. Very nice!
Very easy recipe, it came together well. I couldn't use the Cuisinart because of broken bowl (replacement arriving Monday!), so it was chunky, went right from mixing bowl to pan, and came out great. Had enough pecans to add 1/4 cup chopped. Delicious.
Can't wait to make the gravy. Happy Thanksgiving!
This is great!!! I just made it tonight for tomorrow's Thanksgiving dinner! Can you reheat it in the oven or should I use the microwave? I don't want to dry it out. Thank you for this delicious meat alternative!
Yay! 🙂 Maybe the microwave would be better.
If I were to add in chestnuts to this, what quantities would you suggest please? Love this loaf, had it last year just fancied a slightly more festive feel! X
Maybe a 1/2 cup added or replace with the 1/2 cup the recipe calls for. 🙂
Hi there, I just found this recipe on Pinterest and am eager to try it. Question: does it matter the "color" of lentils? I've never eaten them before and am working them into my vegan , now GF diet and just grabbed a bag of lightly colored lentils....the bag doesn't say what "color" they are, does that matter? And thanks for the recipe, gonna try it today...
Hi, I used the flat looking brownish-green lentils (not red or black). 🙂
Hi Cathy, love your website, it's really helpful for my strict low-sodium vegan diet. However: I live in the UK and cannot find canned tomato paste, and in the tubes it always has salt - can I use tomato puree, or passata, do you think? Thanks!
Hi Ali, hmm, not sure, but maybe try tomato puree; you could always drain any liquid off of it if it's too think. You just don't want the loaf to be too wet before baking. 🙂
Hi--is it vegetarian to use poultry seasoning? Thanks! Tiffany
Yes, it doesn't not contain poultry, just is used with it sometimes, so that is why it's called that.
Hi Cathy, I've only recently discovered your website and I love it! Today I'm making the Beef Stew--can't wait to try it! But I'm really happy to see your rice lentil meatloaf recipe. I have one that I love but it contains tofu! I'm trying to limit tofu so I really can't wait to try yours!
Thanks for the comment, Lynn! Welcome! 🙂
Made the lentil and rice loaf today and added 2 flax "eggs" to help it stick together and add some omega 3. It's a winner! Definitely keeping it in the rotation. Also loved the gravy - I've been missing sawmill type gravy, and this fits the bill nicely. I left some mushroom pieces so that it has the appearance of sawmill. Thank you!
Cathy,
I have been playing with the lentil loaf recipe. My husband was wanting something with barbecue flavor. We live in Texas and missed barbecue brisket. I make the loaf with barbecue sauce and bell peppers. I left out the herbs. My husband loved it. So the second time a made a double batch. I first made 8 burgers which turned out great. The barbecue sauce added too much moisture so I added some oatmeal. My daughter in-law who thinks a plant based diet is crazy ate two burgers. The rest of the of the mix was made into a loaf.
Awesome! Thanks for the comment Josie! 😉
Hi Cathy, do you have suggestions how to prepare this recipe using InstantPot electric pressure cooker ?
You could use it to make the rice and the lentils; just cook them together with the herbs/spices according the guidelines in the book for the one that takes longest. 🙂
How important is the celery beyond flavor? If I leave it out any idea if I need to add something in it's place? I've never made a lentil loaf before, but I think htis may be the first one I try 🙂
I think it would be fine without it. 🙂
This really is an incredibly versatile recipe! I've made several variations of the loaf. I made burgers and experimented with taco "meat" today and it's great. I just love it. Thank you!
I don't usually spend this much time in the kitchen but it was worth it. For people trying to transition to a plant-based vegan diet this recipe would probably help. I haven't touched animal products in over 20 years. I'm always surprised how much lentils, mushrooms and a few spices can resemble meat in texture and flavor (or at least how I remember meat used to taste).
The fresh sage really brings out the flavor.
Thank you! 🙂 Yes, this one is worth the work; and I agree, newbies would like it.
I made this last night for dinner, I had high hopes but low expectations and was happily surprised that it was really terrific. We don't like mushrooms, so I left them out, and I threw in some grated carrot , but otherwise made it according to the recipe. It was a nice consistency, a nice crunch (I included the walnuts). My husband liked it so much he suggested using this recipe as our go to for "burgers". Served it with mashed potatoes and green beans and it was a perfect comfort food dinner.
Sounds great Ruth! 🙂 Good ideas. Thanks for the comment!
I made these in a muffin tin, do they still need to be covered, what might the cooking time be.
I'm not sure. I've seen people do this; maybe search online to see what they did. I'm sure the cooking time is much less. 🙂
I can't eat oatmeal. Do you think I can leave them out? I could substitute quinoa but I'm not sure if that is sticky enough. What do you suggest?
I would try quinoa flakes or some other dry grain that is quick cooking; or pre-cook the grain of your choice (or maybe just use more rice), and then add it in. The grain helps it stick together. I don't eat bread much, but you may also be able to use some healthy bread crumbs if you can find them.
Hello Cathy- could you suggest an alternative for oats? I'm one of the few that cannot tolerate oats 😟
If you can find qunioa flakes, I would use those as they are most like oats in texture. Otherwise, just something dry to help bind. 🙂