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Both lentils and quinoa are very versatile ingredients.  There are so many ways to use lentils in recipes.

Although quinoa is great as a side dish, try also using it in place of oatmeal as a hot cereal in the morning.  I have made recipes before using quinoa and lentils but I haven’t combined the two in the same recipe. It really worked out great!   This loaf has a nutty flavor due to both the quinoa and almonds.

So here you have it……


  • ¾ cup red lentils
  • 2 ½ cups water
  • ½ cup quinoa
  • 1 cup water
  • 1 tbsp oil
  • 1 onion, chopped
  • 1 carrot, thinly chopped
  • 1 cup mushrooms, sliced
  • 1 bell pepper, chopped
  • 2 tsp curry powder
  • ½ cup almonds, chopped
  • 2 chia eggs (mix 1 tablespoon chia with 1/4 cup water = 1egg)
  • ¾ cup quick cooking oats
  • 1 cup fresh parsley or cilantro, chopped
  •  salt and pepper to taste


  • Preheat oven to 350 degree F.
  • In a medium saucepan, bring the lentils and 2 ½ cups water to a boil.
  • Reduce to simmer, covered and cook for about 25 minutes until the lentils are tender.
  • Drain any excess water from the lentils.
  • In a separate small pan, bring the quinoa and 1 cup water to boil.
  • Reduce heat to simmer and cook for about 10 minutes until all of the water is absorbed.
  • In a frying pan, heat the oil over medium heat and add the onions, carrot and mushrooms and cook for about 5 minutes until the vegetables are softened.
  • Add the bell pepper and curry and continue to cook for about 4 minutes.
  • In a large bowl, add the chia eggs, oatmeal, lentils, quinoa, vegetables, nuts, parsley and salt and pepper. Mix well.
  • Pour the mixture into a loaf pan and press down until even.
  • Place in a 350 degree F oven and bake for 45 to 50 minutes until firm and golden brown.
  • Let rest for 10 minutes before slicing.
Press firmly into a loaf pan
Makes about 8 thick, mouth-watering slices.
Enjoy 😉
Talk soon Zuzana

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