Vegetarian and vegan lentil loaf made with rice and lentils is super cheap and easy recipe for families on a budget. Made from just a few inexpensive ingredients, this is a great way to stretch your budget on a vegan diet. Smother your homemade vegetarian and vegan lentil loaf in vegetarian gravy, serve up a your favorite potato dish and enjoy a lentil loaf as a holiday or Thanksgiving entree, or just use up some leftover rice!
This recipe is vegetarian, vegan and gluten-free (check your vegetable broth to make sure it's gluten-free if needed - some are, but many aren't).
If you like this lentil loaf recipe, here's more vegetarian loaf recipes and lentil loaf recipes to try.
- 1 1/2 cups lentils (plain brown lentils are best in this recipe)
- 3 1/2 cups water or vegetable broth
- 2 onions, diced
- 2 cloves garlic, minced
- 3 tbsp olive oil
- 2 cups pre-cooked rice
- 1/2 tsp salt
- 1/4 cup ketchup or barbecue sauce
- 1/2 tsp sage
- 3/4 tsp Italian seasoning
- Pre-heat oven to 350 F.
- In a large soup or stock pot, simmer the lentils in water or vegetable broth until cooked, about 30 minutes. Don't skimp on the cooking time for these lentils because you want them to be very soft so that they will mash up easily. Lentils normally take a little less than thirty minutes to cook, but, normally, you don't want them to mash up!
- Drain thoroughly then mash the lentils until they are a little more than half mashed.
- Sautee the onions and garlic in olive oil or another cooking oil (canola, sunflower or vegetable oil) for 3 to 5 minutes, or until soft.
- Combine the onions, garlic and olive oil with the mashed lentils and add the rice, salt, ketchup or barbecue sauce, sage, and Italian seasoning.
- Gently press the entire lentil, onion and garlic mixture into a lightly greased loaf pan. Drizzle a bit of extra ketchup on top if desired.
- Bake your lentil loaf for one hour. Allow to cool slightly before serving, as this will help the lentil loaf to firm up.