Vegetable Lentil Loaf

Lentil loaf was one of those “Have to try making it some time” items on my cooking to do list and am I ever glad I finally got around to making one because they are tasty (and surprisingly filling)!



Packed with iron, protein, fibre and numerous other vitamins and minerals, this loaf has it all! Healthy and delicious– what is not to love?!



Vegetable Lentil Loaf

Adapted from

  • 1 1/2 cups green lentils, cooked (I used 3/4 cup dry lentils to achieve 1 1/2 cups cooked)
  • 2 cups red quinoa, cooked (I used 3/4 cup dry quinoa to achive 2 cups cooked)
  • 1/3 cup red pepper, chopped
  • 1/3 cup green pepper, chopped
  • 1/3 cup onion, chopped
  • 1/3 cup carrots, chopped
  • 1/3 cup celery, chopped
  • 2 cloves garlic, finely minced
  • 1/2 tsp sea salt
  • 1/4 tsp rosemary
  • 1/2 tsp sage
  • 1/2 tsp thyme
  • 3 tbsp olive oil or coconut oil (melted)
  • 1/3 cup organic ketchup
  • 1 tbsp agave (for top)
  • 3-4 tbsp organic ketchup (for top)

Preheat the oven to 350 degrees.

Rinse the lentils in a strainer and add them to a medium sized pot. Cook on high heat until the water boils. Then, reduce heat, cover and bring to low heat or simmer and allow to cook for 20-30 minutes or until tender. When the lentils are ready, drain them and set them aside.

Rinse the quinoa in a strainer and add them to a different medium sized pot and cook on high heat until the water boils. Reduce heat, cover and bring to low heat or simmer and cook for 15-25 minutes or until fluffy. When the quinoa is ready, drain them and set them aside.

Next, add the red pepper, green pepper, carrots, onion, celery and garlic to a large skillet pan and cook on medium heat with a little olive oil or coconut oil until soft, about 4-5 minutes. Remove from heat and set aside.

In a food processor, add the lentils and blend until the lentils become a crumbly texture. It is o.k. if not all the lentils are blended, but try to ensure that at least 50-75% of the lentils are mashed and crumbly. Once crumbly, add the lentils into a large bowl.

In the bowl with the mashed lentils, add the vegetables from the skillet and mix until combine.

Then add the quinoa, sea salt, rosemary, sage, thyme, olive oil or coconut oil and ketchup and mix until fully combined. If the mixture feels too dry, add a little more ketchup.

Press the mixture into a lightly greased loaf pan. Spread the agave and extra ketchup on the top of the loaf until well covered.

Place in the oven and cook for 50-60 minutes.

When fully cooked, remove from oven and allow to cool slightly.


Slice and enjoy!

Have a great weekend!


Slow Cooker Green Lentil and Potato Stew

I love simple dinner recipes. I love simple recipes that involve a slow cooker even more.


This recipe fits that criteria perfectly. Not to mention it is also healthy! 🙂


Slow Cooker Green Lentil and Potato Stew

  • 1 1/2 cups green lentils, rinsed & drained
  • 5 cups vegetable stock
  • 1 cup carrots, chopped
  • 1 cup onion, chopped
  • 1 cup potato, peeled & chopped
  • 1 tsp garlic powder
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1 tsp oregano
  • 1 tsp rosemary
  • 1/2 tsp thyme

Combine all the ingredients in a slow cooker and cook on high for 3-4 hours.


Feel free to add more vegetable stock if you think your stew needs a little more liquid.


When ready, serve and enjoy.

So easy!


This recipe makes about 6-8 servings.

Nutrition information per serving (in a 8 piece serving):

  • Calories: 85.6
  • Fat: 0.5g
  • Sodium: 132mg
  • Carbohydrates: 16.5g
  • Fiber: 4.5g
  • Sugar: 3.5g
  • Protein: 4.3g 

Have a great Monday!

Lentil & Tomato Pasta

Pasta was a staple dish during my student years. It is cheap, filling and delicious. However, I usually just mixed noodles with tomato sauce from a jar in my microwave. At least I’m honest about it.

I’ve been trying to get more creative with my pasta dishes, so this recipe really hits the mark. It is healthy, easy to make and delicious. A win all around!


Lentil and Tomato Pasta

Adapted from Canadian Living

  • 2 1/2 cups brown rice penne pasta noodles
  • 1/2 tbsp olive oil
  • 1/2 onion, chopped
  • 1/4 cup mushrooms, chopped
  • 1/2 tsp garlic powder
  • 1/2 tsp sage
  • 1 tsp parsley
  • pinch of sea salt
  • 1/2 tsp pepper, ground
  • 1 1/2 cups canned tomatoes
  • 1 cup lentils (cooked & drained or canned)

In a medium sized pan, add the onion, mushroom, olive oil and cook on medium heat until the onion begins to become tender.


Then, add the garlic powder, sage, parsley, salt and pepper and stir.

Add the tomatoes into the pan. Break up the tomatoes into smaller pieces in the pan and stir, increasing the heat to bring to a boil.


Once it begins to boil, reduce the heat and allow to simmer for about 10 minutes.

Add the lentils and mix together. Cook for another 5-7 minutes.


In a medium/large sized pot, cook the noodles in water with a pinch of salt. Cook  on high heat for about 8-12 minutes, or until noodles are tender yet firm.


When the noodles are ready, drain the noodles, but reserve 1/4 cup of the noodle water.

Pour the drained noodles back into the large pot and add the tomato and lentil mixture and stir. Add the reserved noodle water into the mixture and stir again.


This recipes serves about 3-4, so it can be easily doubled.


Nutrition information per serving (in a 4 pc serving):

  •  Calories: 222
  • Fat: 2.8g
  • Carbohydrates: 33.1g
  • Sugar: 3.3g
  • Sodium: 234mg
  • Fiber: 6.4g
  • Protein: 8g
  • Iron: 17% DV

Have a great weekend!

Creamy Red Lentil Soup

This may be one of the best soups I have ever had.



It is hearty and healthy, two things I want in a soup recipe. And bonus points, it is pretty easy to make!

Creamy Red Lentil Soup

Adapted from

  •  2 tbsp coconut oil
  • 1/2 onion, chopped
  • 2 celery stocks, chopped
  • 3/4 cup baby carrots
  • 1/2 tsp sea salt
  • 1 tbsp garlic powder
  • 1 tsp cumin
  • 1 tsp paprika
  • 2 cups red lentils, rinsed
  • 7-8 cups vegetable stock

In a large pot over medium/high heat, cook the oil, onion, celery and carrots for 5-7 minutes or until the veggies have softened.


Add the garlic powder, cumin, paprika and cook for another 2-3 minutes.


Then slowly add the lentils and vegetable stock to the pot.

Bring the soup to a boil on high heat. Once the soup starts the bubble, reduce the heat to low and allow soup to simmer.


Cook the soup until the lentils become mushy, about 20-30 minutes. Add more vegetable stock if you feel your soup is too thick.


Once fully cooked, pour into a high-speed blender or food processor and blend the soup in batches.

Serve immediately after blending.


Nutritional information for one serving of soup (in an eight bowl serving):

  • Calories: 122
  • Fat: 4.2g
  • Sodium:77mg
  • Carbohydrates: 16.6g
  • Fiber: 4.6g
  • Sugar: 4.5g
  • Protein: 5.1g
  • Vitamin A: 32% DV

This recipe makes quite a bit of soup, so feel free to halve the recipe.