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Barbecue Red Lentil Loaf

Source: Living Vegan | Makes: 1 loaf | Time: 1 hr

Barbecue Red Lentil Loaf


1 cup red #lentils, rinsed

1/2 cup cooked #rice

2 cups veggie broth (homemade to reduce sodium)

1 tsp Tubby Olive Smoked EVO

1 small onion, finely chopped

1 tsp minced garlic

1 1/2 cup mixed veggies (I did finely chopped red #BellPepper and #carrots, and fresh #corn kernels)

1 tbsp ground flax + 3 tbsp water allow to sit for 10 minutes

S&P, to taste

Italian seasoning

1 tbsp fresh parsley, chopped

BBQ sauce or ketchup for topping


Prepare a flax "egg" by combining 1 tbsp of ground flax plus 3 tbsp of water. Allow to sit until ready to use. It will become thick and gelatinous, much like an egg.

Cook the lentils according to package instructions which is typically bringing to a boil, then cover and reduce to a simmer until tender, 5-7 minutes. Strain to remove any excess liquid.

While the lentils are cooking, you can prepare your veggies. Simply saute in 1 tsp of oil until tender and just starting to get some color. Allow to cool slightly.

Preheat oven to 375 degrees.

Puree the lentils and rice in a food processor. Not too much, just a quick pulse or two.

Combine the lentil mix and vegetables in a large bowl. Add the flax "egg", seasonings, salt, pepper, parsley, etc. and place into a loaf pan prepared with cooking spray or lined with parchment. Top with barbecue sauce or ketchup, if desired.

Bake for about 30 minutes or until it has risen slightly, is golden brown around the edges and somewhat firm to the touch. Allow to cool slightly.


Food & Drink

2 cups coffee

8 glasses of water

1 glass tomato juice

Egg white wrap with last night's kale salad

1 lite mini baby bell

Small bowl of leftover salad

Strawberry gazpacho

1 banana


Red wine

Tonight's recipe with broccoli salad


2.65 mile walk

9000+ total steps

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