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Curry Lentil Loaf

Serves 6 to 8.


    Curry Lentil Loaf

    This is one of my readers’ favourite recipes. It’s vegetarian and both dairy and gluten free. The fibre-rich lentils make this recipe heart healthy and detox friendly. Perfect for making on a Sunday afternoon and enjoying for lunch during the week. It freezes well too. Serve slices of this comforting loaf on a bed of peppery arugula or spinach.



    If you find the finished loaf a little crumbly, it’s likely because you overcooked the lentils. Solution: enjoy the loaf with a generous dollop of extra-virgin olive or hemp oil and a drizzle of balsamic vinegar on top.


    Curry Lentil Loaf


    • 3/4 cup (180 mL) red or orange lentils
    • 3 1/2 cups (850 mL) filtered water, divided
    • 1/2 cup (125 mL) quinoa
    • 2 Tbsp (30 mL) coconut oil
    • 1 small onion, chopped
    • 1 cup (250 mL) sliced crimini mushrooms
    • 1/2 cup (125 mL) finely chopped sweet red pepper
    • 2 organic eggs (any size), lightly beaten
    • 2 garlic cloves, minced
    • 1 cup (250 mL) chopped fresh parsley or cilantro
    • 3/4 cup (180 mL) old-fashioned or quick-cooking rolled oats
    • 1/2 cup (125 mL) pecans or almonds, coarsely chopped
    • 1 Tbsp (15 mL) curry powder
    • 2 pinches of sea salt
    • Freshly ground pepper
    • Arugula or spinach for serving


    Per serving:

    • calories211
    • protein8g
    • fat11g
      • saturated fat4g
      • trans fat0g
    • carbohydrates22g
      • sugars2g
      • fibre5g
    • sodium36mg



    Preheat oven to 350 F (180 C). Grease 13 x 9 in (3 L) baking dish with coconut oil.


    In medium saucepan, bring lentils and 2 1/2 cups (600 mL) water to a boil. Reduce heat and simmer, partly covered, just until tender, 15 to 25 minutes. Be careful not to overcook lentils.


    Meanwhile, in separate small pot, bring quinoa and remaining 1 cup (250 mL) water to a boil. Reduce heat and simmer, partly covered, until fluffy, about 15 minutes.


    Meanwhile, melt coconut oil in large saucepan over medium heat. Cook onion, mushrooms, and red pepper, stirring frequently, for 5 minutes or until tender.


    In large bowl, combine lentils, quinoa, mushroom mixture, eggs, garlic, parsley or cilantro, oats, pecans or almonds, curry powder, salt, and pepper to taste. Mix well with your hands. Transfer mixture to baking pan. Bake for 30 to 35 minutes or until golden brown. Serve on bed of arugula or spinach.


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    This recipe is part of the Joyous Recipes collection.



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