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Lentil Beet Loaf

Lentil Beet Loaf

Makes 1 large loaf.


  • 2 Tbsp olive oil
  • 1 c onion, finely chopped
  • 1/2 c celery, finely chopped
  • 1 clove garlic, minced
  • 1 Serrano pepper, minced
  • 1 (15 oz) can sliced beets
  • 2 1/2 c cooked brown or green lentils, well-drained
  • 1 c rolled oats
  • 1/3 c potato flakes
  • 3 eggs
  • 2 Tbsp ketchup (plus extra for topping)
  • 1 Tbsp vegan Worcestershire sauce
  • 1/2 tsp marjoram
  • 1/2 tsp season salt


  1. Preheat oven to 350. Butter a 9-inch loaf pan. Place a trimmed sheet of parchment on the bottom and butter it as well.
  2. In a medium skillet over medium heat, warm the olive oil. Add onion and celery. Sauté 5 minutes.
  3. Add garlic and Serrano pepper; sauté another 2 minutes. Place skillet mixture in a large bowl.
  4. Drain beets, rinse and drain again. Finely mince beets with a chef’s knife or in an electric chopper. Add to the bowl.
  5. Add lentils, oats, potato flakes, eggs, ketchup, Worcestershire, marjoram, and season salt. Blend well.
  6. Spread this mixture evenly in the prepared loaf pan. Bake 1 hour.
  7. Allow to stand 10 minutes. Loosen edges with a knife. Invert loaf on platter. Remove parchment paper. Decorate top with ketchup. Serve hot with mashed potatoes and vegetables.

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