Lentil Loaf

My desires for the Vita Mix have not subsided as the day has progressed. Tim told me to go ahead and buy one, which was quite tempting I must say. I’ve been watching more videos and lusting. It will be mine!

Lunch was a Tofurky Wrap and chips and salsa. What is Tofurky you ask?

Its exactly what it sounds like it would be, tofu deli slices. I’m not a big fan of eating alot of tofu to replace meat, but I do like to try new things so I gave it a shot.

My wrap contained:

  • Spicy Brown Mustard
  • Lettuce Salad Blend
  • Italian Tofurky
  • Swiss Cheese

It was ok. Not great, not bad. I think the Italian flavor was a little overpowering, perhaps the hickory flavor would have been better.

A couple hours after lunch I did a 5 mile tempo run, treadmill style, while Lincoln napped. I did a 1 mile warm-up at 6.5 mph (9:15 pace), 3 miles at 7.2 mph (8:20 pace), and a 1 mile cooldown at 6.5 mph. I have to say, it was HARD again today. It was only through pure will and determination that I was able to complete it. I don’t know what’s up with my difficult runs lately, its very unusual. Lets hope this doesn’t continue!

After my run I did a series of arm weight exercises. I did 3 sets – 10 reps of:

  • tricep kickbacks
  • lateral raises
  • curls
  • overhead press

As promised I made Lentil Loaf for dinner tonight. I was quite skeptical, but I’m always up for trying something new. It was delicious! Tim and I both really enjoyed it.


  • 1 1/8 cups green lentils
  • 2 1/4 cups water
  • 6 slices white bread, torn into small pieces
  • 2 eggs
  • 1 cup vegetable broth
  • 2 tablespoons tomato paste
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon dried parsley
  • 1 tablespoon olive oil
  • 1/2 packet dry vegetable soup mix
  • 1/3 cup dried bread crumbs


  1. Combine lentils and water in a small saucepan. Bring to a boil. Reduce heat, and simmer until tender, about 40 minutes.
  2. Preheat oven to 400 degrees F (205 degrees C). Grease a 9×5 inch loaf pan.
  3. In a large bowl, mix together 2 cups cooked lentils, bread, eggs, broth, tomato paste, basil, garlic powder, black pepper, parsley, olive oil, and dry soup mix. Spread into prepared pan.
  4. Bake for 40 minutes. Sprinkle top with dry bread crumbs, and continue baking another 10 minutes. Let sit for 10 minutes before serving.

I used a 1 pound bag of dried lentils, which ended up being enough to make 3 loaves! I froze the 2 extras. Of course in typical Amanda fashion I changed the recipe quite a bit. I used 1 more egg than the recipe called for for each loaf, I used ketchup instead of tomato paste, I dumped in whatever herbs I had on hand (oregano, thyme, garlic powder), I sauteed onions, mushrooms and green peppers and added it into the mix. I used one Onion Soup pack and one Vegetable Soup pack. I didn’t measure a single thing, but it turned out amazing!

I served the loaf with: sour cream and chive scalloped potatoes, turnip greens, and some very overcooked asparagus. Whoops!

I went through our pantry today and packed up everything I could find that contained meat. Tim took it to a food donation center today on his lunch break.

I’ll discuss more later when the Pledge to Be Veg is officially over but chicken, pork and beef are no longer food in my household. 🙂


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Filed under Food, pictures, Pledge to Be Veg, Recipes, Running, vegetarian

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