Potato Lentil loaf


Seldom do I end up creating recipes that are inspired by text messages. This would have to be the first. I was texting with a dear friend of mine in Vancouver a week or two ago. She’s an amazing mom and outdoor fanatic like myself who is also pretty savvy with the healthy lifestyle regime. She had just tried a recipe or two of mine but also let me know she had made a kick ass lentil loaf that I should try.

With that, it was stuck in my head and my first lentil loaf (ever) was created.

I hope you enjoy it.


1.5 cups cooked lentils

2 large eggs or egg replacer equivalent

1 large yellow potato sliced thinly

1.5 cups crumbled firm tofu

1 large yellow onion

4 cloves diced garlic

1 diced tomato

4 tbsp homemade ketchup

1/4 cup grated parmesan or nutritional yeast

3 tbsp oil (olive, grapeseed avocado)

Salt & pepper to taste


Preheat oven to 450.

Saute onions and garlic over medium hight heat in 1 tbsp of oil until translucent. Add crumbled tofu, diced tomato and ketchup. Cook until liquid is reduced over medium-low heat. (Approx 3-4 minutes).

Transfer to bowl and mix in cooked lentils and egg/egg replacer.

Place all ingredients in loaf pan, top with sliced potato and cheese or nutritional yeast.

Bake for 40 minutes, finish on broiler for 3-4 minutes. Top with salt and pepper to taste.

Keep some additional ketchup handy for dinner service and serve with amazing gut cleansing GARLIC-Y SAUERKRAUT.

Serves 4.

*I found this recipe to be a bit crumbly for my liking so watch your bake times for sure if you like something that sticks together a bit better


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