Lentil Loaf

Let met preface this recipe by saying that I do not like making or eating casseroles.  I honestly don’t know what I was thinking when making this.  I had a lot of lentils that I had to get through in my fridge, so an easy loaf sounded attractive at the time.  I didn’t think about having to eat the leftovers for the rest of the week.  However, if you have a family or enjoy making big meal-prep batches, this recipe is incredibly nutrient-dense, perfect for the fall cold weather, and very easy to make.  Also, if you like ketchup, this one is a winner.


  • 1 Tbsp. olive oil
  • ½ tsp. fennel seeds (optional)
  • ½ tsp. coriander seeds (optional)
  • ½ tsp. cumin seeds (optional)
  • ¼ onion, chopped
  • 2-4 cloves garlic, chopped
  • 1-2 cups mushrooms, chopped
  • 2-3 carrots, peeled and minced
  • 2-3 parsnips, peeled and minced (optional)
  • 2-3 stalks celery, minced
  • 1 tsp. thyme
  • 1 tsp. rosemary
  • 1 tsp. any other herbs you want to use
  • Salt and pepper to taste
  • 2 cups green lentils, uncooked
  • 2-3 Tbsp. ketchup (garnish)
  • Parsley flakes (garnish)


  1. In a separate pot or pressure cooker, cook lentils until tender (about 6 cups liquid for 2 cups lentils)
  2. Preheat oven to 350°F
  3. Heat the oil in a pot on the stove at medium heat
  4. Add the fennel, coriander, and cumin to gently fry and release aromatics
  5. Once spices are browned, add onion and garlic to sauté
  6. Add mushrooms and sauté until liquid is released
  7. Add carrots, parsnips, and celery to sauté
  8. Once the vegetables are soft, add the spices and lentils
  9. Stir to incorporate
  10. Add salt and pepper to taste
  11. Transfer lentil mixture to a casserole dish and pat to create flat surface
  12. Bake in oven for 20 minutes
  13. Add ketchup to top of casserole and bake for 10 additional minutes
  14. Garnish with parsley flakes
  15. Serve and enjoy

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