Meatless Monday: Lentil Loaf




We’ve heard of Meatless Monday, yes?  If you haven’t heard of it check out the Meatless Monday website.  Of course every day is meatless for us, but I don’t believe that the meatless thing has to be an all or nothing thing for everyone.  Not everyone is willing to go completely meatless, but everyone can commit to having one meatless day a week.  Simple!  You’ll get in more veggies, reduce your risk of some chronic diseases(heart disease, diabetes, cancer to name a few), and help the environment all at the same time!  So let’s do this!  Each Monday I’ll give you a great meatless recipe and a whole lot of encouragement!

On with the recipe…

I know you’re probably thinking that lentil loaf sounds weird, but trust me when I say it’s so good!  We actually crave it- especially in the winter.  It’s an amazing comfort food, and I think it’s appropriate at all times of the year!  This recipe gets a big thumbs up from the husband. (he actually requests it sometimes!).

And the best part…. the leftovers!  This is amazing on sandwiches the next day.

Lentil Loaf
(Print this recipe!)

2 teaspoons olive oil
1 onion, chopped
2 carrots, shredded
1 clove garlic, minced
2 cups cooked lentils
1 cup whole wheat bread crumbs
1/2 cup walnuts, finely chopped or ground
1 Tablespoon ground flax seed
1/2 cup ketchup, plus more for spreading on top of loaf
2 teaspoons vegetarian worcestershire sauce
2 handfuls chopped parsley
1 teaspoon salt

Preheat oven to 350 F.

Spray a loaf pan with non-stick spray.

Sauté onion, carrots, and garlic in the 2 tsp of olive oil until tender.

Add to a large mixing bowl along with all of the other ingredients.

Stir and lightly mash the mixture with the back of your mixing spoon until it comes together.  If it’s too dry and won’t come together you may need to add a few splashes of water or vegetable broth. (or if it’s too wet you can add more bread crumbs)

Press mixture into loaf pan and spread a little more ketchup on top.

Bake for 1 hour, let cool for 10-15 minutes before serving.

Cut into slices- you should get eight servings.  Serve with mashed potatoes, green beans, and rolls for some classic home cooked comfort food.  OR on a sandwich- the best thing to do with the leftovers the next day!!!



I swear I could NOT get a good picture of this- though I took like a billion. I think you’ll have to make it and just trust me that it’s delish.

Happy Meatless Monday!


Spicy Lentil Enchiladas

Sorry I’ve been MIA this past week, I’ve been busy busy busy with projects and tests!  I’m hoping a delicious recipe will make up for it?

I grabbed this recipe from Liz and altered it a bit to suite my taste buds.  Thanks Liz for posting this recipe- it’s so yummy!!  I’m absolutely in love with lentils and this did not disappoint!

I  put most of this together ahead of time so I could go to the gym and just pretty much throw this in the oven when I was ready to cook it.  I did almost all of it ahead, then right before I wanted to cook it I poured on the enchilada sauce and sprinkled on the cheese!

So here we go!

Spicy Lentil Enchiladas

(Print this recipe!)

1 cup dry lentils
1 cup salsa (I like Clint’s Texas salsa– the HOT kind!)
2- 2 1/2 cups water (start with 2, then add more if you need)
1 can (15 ounces) fat free refried beans
1 can (4 ounces) diced green chiles
12-14 corn tortillas
1 can mild enchilada sauce (the BIG one)
1-ish cup cheddar style vegan cheese (I like Daiya)



First let’s start with our tortillas.  There’s a trick to working with corn tortillas.  You basically need to “steam” them so that they don’t break apart while you’re rolling them.  So here’s what you want to do…

First heat a skillet to medium heat. 

Dunk a tortilla in water.


Place it in the skillet and let it sit for 30 seconds.  Then flip it and let it sit for 30 more seconds.


Then you’ll have a nice soft corn tortilla that is easy to work with.


Wrap them up in some foil and set aside until you need them.

Bring lentils, salsa, and water to a boil in a saucepan. Simmer for around 40 minutes (mine took a little longer) or until lentils are tender.  Add extra water as needed.

Add the refried beans and chiles; stir until well combined.

Divide filling mixture between the tortillas. I used one of those cookie scoop things because I like everything to have an even amount of filling. 


Roll and place in a lightly greased 9×13-inch baking dish.


Top with your enchilada sauce and cheese.



Bake in a 350 degree oven for 25-30 minutes or until cheese is melty and browned.  (I didn’t have enough patience to wait until it was browned- as long as it’s bubbly and melty it’s ok!)