Holiday Lentil Loaf
Prep time: 
Cook time: 
Total time: 
Serves: 2 loaves
  • 2 tsp Extra Virgin Coconut Oil
  • 1 Onion, diced (or 3 shallots, diced, as pictured)
  • 3 Celery Ribs, diced
  • 4 Garlic cloves, minced
  • 1 Portobello Mushroom, roughly chopped
  • 2.5 c (175g) Shitake Mushrooms, roughly chopped
  • ½ Leek, diced
  • 2 tsp fresh Thyme, chopped
  • 1 tsp fresh Rosemary, chopped
  • 2 tsp fresh Sage, chopped
  • ½ c fresh Parsley, chopped
  • ½ c Walnuts (or Sunflower Seeds), soaked for 6-10 hours, drained and rinsed
  • ½ c Puy Lentils (or any lentils), soaked for 8-12 hours, drained, rinsed and cooked with a small sheet of kombu.
  • ½ c Buckwheat, soaked for 8-12 hours, drained, rinsed and cooked.
  • 6 Tbsp Chia Seed, ground in a spice grinder
  • 4 Tbsp Psylium Husk
  • Sea(weed) Salt, to taste
  1. Preheat oven to 350*F
  2. In a large frying pan, on medium heat, melt the coconut oil and sweat the onion, garlic, leek, celery, mushrooms, thyme, sage and rosemary until the onions, celery and leeks are translucent and the mushrooms are soft and have shrunk.
  3. Turn off the heat and add the cooked lentils, buckwheat and sunflowers seeds. Mix together.
  4. The mixture should be quite dry (no liquid pooling on the bottom), if it's not, turn the heat back on until it evaporates.
  5. Transfer contents to a large bowl, add the fresh parsley and adjust seasoning to taste.
  6. (You can easily serve it at this stage if you choose not to make it into a loaf)
  7. Add the ground chia and psyium and mix well.
  8. Firmly press mixture into two parchment-lined loaf pans.
  9. Bake for 45-50 minutes and let cool on a cooling rack.
  10. Slice (you can reheat the slices at this point) and serve (with miso/mushroom gravy and/or cranberry sauce).
Recipe by The Crushing Cancer Kitchen at