Vegetable, Lentil & Brown Rice Loaf

1 December 2015 | Recipes
lentil & brown rice loaf

I’ll keep this short and sweet.

This loaf is cheap, full of good proteins and carbohydrates, vegan, tasty and full of vegetables. It also makes 10-12 slices so you can make it on a Sunday and enjoy it throughout the week for lunch, dinner or an afternoon snack.

I think this loaf would make a delicious addition to a vegetarian or vegan Christmas table. Replace the currants with cranberries and the sunflower seeds with pistachios to really kick it up a festive notch.

Vegetable, Lentil & Brown Rice Loaf

Makes 10-12 slices


  • 2 tbs flaxmeal or chia seeds
  • ⅔ cup water
  • 2 tsp olive oil
  • 1 brown onions, finely chopped
  • 2 stalks celery, finely chopped
  • 1 small carrot, grated
  • 1 small zucchini, grated & excess moisture removed
  • 1 clove garlic, peeled & crushed
  • 1 tbs finely chopped rosemary
  • 1 cup cooked lentils*
  • 1 cup cooked brown rice**
  • ¼ cup sunflower seeds
  • ¼ cup currants
  • ¼ cup spelt flour
  • 2 tablespoons tahini


  1. Preheat oven to 180°C/160°C fan-forced. Line a loaf tin with baking paper.
  2. Soak the flaxmeal or chia in the water and set aside for at least 20 minutes.
  3. Meanwhile, heat the olive oil in a medium frying pan. Add the brown onion and celery and cook, stirring, for 5 minutes or until soft. Add the carrot, zucchini, garlic and rosemary and cook, stirring, for 2 minutes or until the veggies are soft. Transfer the mixture to a large bowl.
  4. Add the lentils, brown rice, sunflower seeds, currants, flour and tahini. Mix until well combined. Pour mixture into the prepared tin and press down firmly.
  5. Cook in the oven for 50-60 minutes or until golden and firm. Remove from oven and cool for at least 10 minutes. If you can, let the lentil & brown rice loaf cool completely before slicing.
  6. Serve with a delicious side salad of your choice. Store in an airtight container in the fridge of up to 5 days.


lentil & brown rice loaf

Note:  If you make substitutions due to allergies or flavour preferences I cannot guarantee the results. Below are some substitute suggestions, but they have not been tested. If you follow them I would love to hear about your results in the comments below.

Lentils: I like to soak my lentils for 8 hours and then cook them in a saucepan of water with a strip of wakame until soft. You can of course use canned lentils but make sure they’re organic and in a BPA-free can.

Brown rice: I like to soak my brown rice for 8 hours and then rinse and cook in a saucepan of water for 20-25 minutes or until soft. If you prefer you can use white rice. Quinoa, buckwheat or farro would also taste good, but I haven’t tested it so not sure if it would hold together as well.

Rosemary: This was all I had in the fridge and it tastes great, but if I had my time over I would make it with thyme. Parsley would also take great.

Currants: You don’t have to add dried fruit but I love the occasional pops of sweetness. If you’re making this loaf for Christmas, try dried cranberries or goji berries.

Sunflower seeds: YUM! These make this loaf extra special. You can substitute them with pepitas, walnuts, pine nuts, pecans or almonds.

Spelt flour: Substitute for any flour you like. If you’re looking for gluten free try buckwheat flour or a blended GF flour. I wouldn’t use coconut flour for this recipe. Almond meal would probably work.


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