Wednesday, May 4, 2016

The Best Damn (gluten free) Lentil Millet Loaf

The Best Damn Lentil Millet Loaf

I know, I know. I’m a few days behind on posting. Sorry. But then again, maybe this wasn’t coincidence? After all today is Star Wars day, and the will of the force is mysterious. As such, May the 4th be with you all!

The truth is, M and I recently learned that we are leaving Buenos Aires for Cleveland, Ohio, as she matched at the Cleveland Clinic. This is a very exciting opportunity for us, and as such, we have been trying to enjoy our remaining time in BA with friends and family. We went to her hometown Olavarria over the weekend, where we passed our time in her family’s kitchen, drinking mate and chatting with her siblings and parents.

Today, however I’m super excited to share this fantastic gluten and oil-free Lentil Millet Loaf developed by M. The combination of the legumes with the fluffed millet makes for a delicious, and rather meaty texture, that is both healthy and filling.


It makes a lot, so it is perfect for gatherings, but it also keeps well, and is also freezer-friendly.

Lentil-Millet Loaf
Serves 4-6

2 cups soaked lentils
1 cups millet
¼ cup sunflower seeds- lightly ground
¼ cup old-fashioned or quick oats (if needed, make sure to get gluten free oats)
2 flax eggs – 2 tbs ground flax mixed with 3 tbs water
1 can tomato paste
2 teaspoons soy sauce (again, if needed, make sure to get gluten free soy sauce)
1 tbs dried oregano
1 tbs smoked paprika
1 tbs garlic powder
1 tbs onion powder
½ tbs thyme
½ teaspoon black pepper
2 bayleaves
1 tbs nutritional yeast
Cayenne pepper to taste
Barbaque sauce to taste


Start by soaking and then cooking the lentils as normal. Once they are fully cooked, set them aside to cool, and cook the millet with all of the spices (except for the nutritional yeast), the soy sauce and three cups of water or broth.

While the millet is cooking, mash the lentils with a potato masher. You don’t want to create a pate, but do want most of the lentils well crushed.

Once the millet is done, add it to the lentils along with the oats, ground sunflower seeds, oats, flax eggs and tomato paste and mix very well.

The mixture should be relatively dry and sticky. If the mixture is too wet, slowly add more oats.

Now place the mixture into an oven safe square pan, you will want your loaf to be about 1 inch thick, now sprinkle nutritional yeast on top and then add a little barbeque.

Place into the oven at 350 for 30-35 minutes until the edges start to look crisp.

The dish is pretty versatile, but we decided to serve it with mash potatoes, gravy and a simple roasted beet and cabbage salad.

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