Gluten-Free Lentil Quinoa Loaf

lENTIL QUINOA LOAF

Total Time: About 2 hours | Serves: 4-6

This vegan, gluten-free lentil quinoa loaf with a tangy balsamic ketchup glaze is a hearty and tasty main course that'll have you coming back for seconds!

INGREDIENTS

½ cup dry red lentils, 1 cup water (plus 1-2 tablespoons as needed) (should yield about 1 cup)

½ cup dry quinoa, 1 cup water, ¼-½ teaspoon salt (should yield about 1 ¼ cup)

½ cup dry green lentils, 2 cup water, ½ teaspoon salt (should yield about 1 cup)

1 can tomato paste

½ cup Bread SRSLY breadcrumbs

Ras al Hanout (optional but highly recommended)

1 tablespoon apple cider vinegar

1 tablespoon aged balsamic vinegar

¼ cup ketchup

1-2 tablespoons water

Mirepoix:

1 onion, diced

1 carrot, quartered and thinly sliced

2 sticks celery, thinly sliced

2 cloves garlic, minced

4 tablespoons olive oil

1 ½ teaspoons salt

DIRECTIONS

Cook the quinoa, red lentils and green lentils. The red lentils will not keep their shape - this is ok! The quinoa and green lentils should stay intact and be cooked al dente. All 3 can be cooked 1-2 days in advance if needed. If using canned lentils, you’ll need to play around with water quantity in the final loaf.

Heat a skillet over low-medium heat, add olive oil, and saute the onion, carrot, celery and garlic. Add up to 1 ½ t salt, tasting as you go. Let these cook until translucent and flavorful.

Preheat oven to 375 degrees. Line a sheet pan with parchment paper.

In a food processor, combine red lentils, 1 cup of the quinoa, ¾ cup of the sauteed mirepoix, ½ can of the tomato paste, 1 teaspoon Ras al Hanout, and the apple cider vinegar. Process until ingredients form a coarse puree. Taste, and add salt if needed. Transfer to a mixing bowl. Add the green lentils, the remaining quinoa, the remaining mirepoix, and the breadcrumbs. Stir until well incorporated. Taste again and add salt if needed. The mixture should stick together well. Add 1-2 tablespoons of water so the loaf stays moist through the baking.

Transfer mixture to the prepared sheet pan and form into a loaf, about 4 inches wide and 2 inches tall.

To make the glaze, combine ½ the remaining tomato paste (¼ can total) with the ketchup and balsamic vinegar. Add a pinch of salt and a pinch of Ras al Hanout. Stir and taste. Spread the glaze over the entire loaf, top and sides. Bake for 30-40 minutes. Slice with a sharp knife to keep slices intact, and serve immediately.


You can also use this recipe to make lentil quinoa burgers. Instead of forming a loaf, make patties with the mixture. You can stuff the patties with your favorite cheese if desired. Flatten, brush lightly with olive oil, and bake about 15 minutes. Serve immediately, with the glaze as a topping, or serve with egg-free aioli.