Chef AJ and Juliana Hever have combined to create an entertaining and recipe packed (the Chef and the Dietitian). I love lentils so I can never have enough lentil loaf recipes. Variety is the spice of life!!


1 box cooked lentils or 3 cups cooked brown lentils
16 oz bag of frozen carrots, defrosted and drained!
1 large red onion
2 garlic cloves, peeled
2 cups raw walnuts, divided
2 cups oats, divided
1/2 cup chopped Italian parsley, finely chopped
2 T sun-dried tomato powder (To grind your own, buy sun-dried tomatoes without oil, and simply grind them in a coffee grinder or blender.)

Preheat oven to 350.

Combine lentils, carrots, onion, parsley, one cup of walnuts and one cup of oats in food processor. Process ingredients until very smooth.

Place mixture in a bowl and, by hand, stir in the second cup of oats and the remaining walnuts. Stir in the seasonings.

Pour mixture into a silicone loaf pan or a pan lined with parchment paper with paper hung over the sides for easy lifting. Bake for 50-55 minutes.

Let loaf rest for 10 minutes before removing from pan. Top with you favorite condiments - organic ketchup or barbecue sauce.