Martha-inspired Lentil Loaf

27 Sep

Martha made these beautiful loaves, and then I stole them from the pages of a dentist’s office Real Simple.

Because I can’t leave well enough alone, I substituted most of the suggested ingredients for the remnants of last week’s grocery shop. Leave it to Martha to grab those mangey carrots, wilted cilantro, and shriveling sprouts right out of the clenches of the garbage disposal. I also swapped the loaf pans for cupcake tins, in the interest of portion control.

This is another one of those super versatile recipes– first I enjoyed Lentil Loaf with sauteed veggies, then with some melted cheese , and finally with poached eggs (my favorite). So basically, you can put whatever you want in this loaf and then eat it with whatever you want. Awesome.

lentilloafLenti Loaf Inspired by a Convicted Felon


  • 2 TBS olive oil
  • 1 and 1/3 c green lentils
  • 1 onion, diced
  • 1 TBS curry
  • 2 c water (or broth)
  • 1 can (15 oz) black beans,  drained and rinsed
  • 1/2 bunch cilantro
  • 4 carrots
  • 2 zucchini
  • 8 brussels sprouts
  • 3/4 c tomato sauce
  • 3 eggs, lightly beaten

    To substitute: keep the lentils, onions, beans, tomato sauce and eggs– sub whatever you have for the rest!


1. Preheat oven to 350F.  Lightly grease loaf pans or cupcake pans.

2. Heat oil in a pan over med-high heat. Throw in curry powder and onions, heat until fragrant.  Add lentils and cook until toasted, about 3 minutes. Add the water, bring to a boil. Lower the heat to simmer, cover, and cook until lentils are almost done, which took me about 15 minutes. Remove from heat.

3. While the lentils cook, grate your vegetables, either with a grater or food processor. Squeeze out any extra water and put in a large mixing bowl.

4. Put your cilantro and black beans in a food processor and blend until smooth with a hummus-like consistency (alternatively, I suppose you could just mash them up). Mix with grated vegetables.  Add lentil/onion mixture, and stir until well combined. Add beaten eggs and mix completely.

5. Pour into prepared pans and cook until top is brown and middle is set, about 25-30 minutes for cupcake tins and 55-60 minutes for loaf pans.

One Response to “Martha-inspired Lentil Loaf”


  1. Herbed Lentil Loaf | gluadys' cookbooks - December 7, 2013

    […] Martha-inspired Lentil Loaf ( […]

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