Lentil-carrot Loaf

"I got this vegetarian recipe from www.recipecenter.com. I haven't tried it yet,but I thought some people might be interested in trying this healthy dish."
photo by Jenny Sanders photo by Jenny Sanders
photo by Jenny Sanders
photo by Jenny Sanders photo by Jenny Sanders
Ready In:




  • Steam the carrots until tender.
  • Drain the carrots, and, if desired, reserve the water to make a sauce to serve with the loaf.
  • Mix together the cooked carrots and lentils.
  • Mash them coarsely with a potato masher.
  • Add the remaining ingredients and mix well.
  • Pack the mixture into a well-oiled loaf pan.
  • Decorate the top of the loaf with nut halves, if desired.
  • Bake at 350 °F for 35-40 minutes, or until firm and golden brown.
  • After baking, let the loaf stand for about 5 minutes, and then unmold it onto a serving platter.
  • For an attractive presentation, surround the unmolded loaf with sliced ripe tomatoes, or any other colorful vegetable.
  • Serve with the sauce of your choice.

Questions & Replies

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  1. Not bad! Holds together well if you let it cool first. I took others advice and changed the seasonings: used about 1 tbsp curry as well as a dash of cumin and some minced garlic. It needs a sauce. If you go with curry flavorings, I suggest a spiced yogurt.
  2. This is a wonderful recipe but I find that omitting the sage and using 1 tablespoon of curry and a teaspoon of garlic powder results in a much better and stronger flavor.
  3. This turned out great. I was worried about it holding together, but it did fine. I added a bit of powdered garlic but otherwise followed the directions. Used canned black lentils. I served it with a veggie gravy, a side of baked veggies and sauteed cabbage. This was a great meal. Thanks for posting!
  4. I like this a lot, and have made it a couple of times now. We've had it hot, with tomato sauce, and cold, munched on in the car. It's definitely going to be a regular. Easy to make, healthy, and a good texture. My one complaint is that the seasoning was dull and deficient, and that was AFTER I doubled it, and added salt and lots of pepper. I would advise people to season this otherwise lovely dish in accordance to their own tastes.
  5. This is a great recipe! I've been making it for years. It is from "Cooking with the Right Side of the Brain" by Vickie Rae Chelf. First vegetarian cookbook I ever owned. You can season this any way you want - southwestern, italian, curry, etc. The nuts add richness to the more virtuous lentils and carrots ;) If you want a richer loaf, add some more walnuts!



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