Lentil Rice Loaf

Jan Cook


Hearty, healthy and packed with protein!


☆☆☆☆☆ 0 votes

30 Min
45 Min


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  • 3 c
  • 3/4 c
    lentils, dry
  • 1 c
    uncooked regular rice
  • 1 c
    onions, finely chopped
  • 1/2 tsp
  • 1 jar(s)
    spaghetti sauce, 14 oz.
  • 1/2 c
    bread crumbs, plain
  • 1/2 c
    carrot, shredded
  • 1/8 tsp
    black pepper
  • 1
    egg. slightly beaten

How to Make Lentil Rice Loaf


  1. In medium saucepan, combine water and lentils. Bring to boil. Reduce heat; cover and simmer 5 minutes. Add rice, onion and salt; mix well. Cover; simmer an additional 15 to 18 minutes or until liquid is absorbed and lentils and rice are tender. Remove from heat; cool 10 minutes.
  2. Heat oven to 350 degrees. Grease 8x4 inch glass loaf pan. (Do NOT use metal pan). Stir 1/4 cup of sauce and remaining ingredients into lentil mixture, mashing mixture slightly while mixing. Press mixture firmly in greased pan.
  3. Bake at 350 F for 40 to 45 minutes until top is golden brown and loaf is firm. Remove from oven; cool 10 minutes. Loosen edges with knife, if necessary; invert onto serving platter.
  4. In small saucepan, heat remaining spaghetti sauce 3 to 4 minute or until hot. To serve, slice loaf; spoon warm sauce over each slice. 6 servings.

Printable Recipe Card

About Lentil Rice Loaf

Course/Dish: Meatloafs
Main Ingredient: Beans/Legumes
Regional Style: American
Dietary Needs: Vegetarian, Soy Free
Other Tags: For Kids, Healthy

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