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Lentil Vegetable Loaf

This is mostly from the Spoonriver cookbook.


  • 1/3 cup farro
  • 1 cup lentils
  • 1/4  small onion, diced
  • 1 carrot, finely grated
  • 1 small parsnip, grated
  • 1 stalk celery (or if you don’t like celery just use another carrot or parsnip)
  • 1 tablespoon olive oil
  • 1/4 cup white wine
  • 2 tablespoons soy sauce
  • 1/2 cup tomato sauce
  • 1 egg
  • 1/2 cup bread crumbs
  • 1 tablespoon oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper


Preheat oven to 350 degrees.

Rinse the farro and lentils and put them in a pot with 2 and 1/2 cups of water. Bring to a boil and simmer until all of the liquid is absorbed (at least a half an hour – probably longer).

Saute the carrots, onions, celery, and parsnips in the olive oil for about 1-3 minutes. Add wine, salt, and pepper. Boil off the wine quickly. When done vegetables should be soft, but not browned.

Mix lentils, farro, vegetables in a large bowl. Add oregano, bread crumbs, tomato sauce, soy sauce and egg.

Put the whole mixture in a loaf pan (or 4 small dishes) that has been sprayed with cooking oil. Cover with aluminum foil and bake at 350 for 55 minutes. Remove foil and bake for ten more minutes. Let cool for 13-17 minutes and then the loaf should come easily out of the pan.

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