Originally posted on June 10, 2011
Often I get an email from my cousin that says “Do you have a recipe for …”. A few years ago, he was looking for a lentil loaf recipe. I didn’t have one but looked at 2 to 3 different recipes to get some ideas and created this one, adding the rice and using gluten-free quick oats instead of breadcrumbs (although now there are plenty of commercial gluten-free breadcrumbs available).
I am not a vegetarian but do enjoy some dishes like this one, especially with a mushroom Marsala sauce and (of course) mashed potatoes. There’s not much more to say than that!
Ok…one more thing; I think this would also work with quinoa or millet to replace some of the rice. Millet is dry so you might have to add more milk but the quinoa should work.
As always, let me know how you like it.
Gluten-Free Lentil Loaf
- 1 cup short grain brown rice (or use about 2 cups cooked)
- 1 cup brown lentils (or use 3 cups cooked)
- Fine kosher or sea salt
- 2 teaspoons olive oil
- 1 medium onion, chopped
- 2 carrots, chopped
- 1 – 2 stalks celery, chopped
- 1 teaspoon herbs de Provence or a combination of thyme, oregano, rosemary, and sage
- 1/2 teaspoon ground pepper
- 1/2 teaspoon sea salt
- 1 tablespoon tomato paste
- 1/2 cup chopped walnuts, toasted
- 1 cup gluten-free instant or quick oats
- 1/2 cup ketchup
- 2 tablespoons brown mustard (check to make sure it is gluten-free)
- 1 tablespoon gluten-free soy sauce, tamari, or coconut aminos
- 1/4 cup milk, plain and unsweetened milk substitute, or water
- 1 – 2 eggs, beaten
Note: Steps 1 through 3 can be done at the same time.
- Cook rice: bring 2 1/2 cups water to a boil. Add rice and a pinch of salt. Cover and bring back to a boil and then simmer for about 30-35 minutes.
- Cook lentils: add 1 cup of rinsed lentils to 3 cups of water with a pinch of salt. Bring to a boil and then lower to a simmer. Cook about 30 minutes or until water is absorbed and lentils are soft.
- Cook veggies: Heat oil in pan. Add carrots, onions and then celery with seasonings and salt until golden brown. Add 1/2 to 1 cup water and cook until evaporated. This will help soften the veggies and get the flavor from the pan. Remove from pan and add tomato paste.
- Preheat oven to 350F. Spray a loaf pan with non-stick spray, coat with oil, or line with parchment paper.
- Once lentils, rice, and veggies have cooled, mix in a large bowl. Add the remaining ingredients EXCEPT egg. Taste the mixture and season with salt and pepper if necessary. Once the flavor is adjusted, add the egg and mix well. Make sure the mixture is somewhat “wet” or else it will be crumbly instead of moist. You can add more milk or water if necessary.
- Place in loaf pan and press down. Bake for 45 minutes or until the internal temperature reaches at least 160F and the top is browned. If you want to serve this with a gluten-free marsala sauce, make this while the loaf is baking.
- Allow the loaf to rest for 5 minutes and then cut. Serve with mashed potatoes and mushroom sauce.
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