Lentil Carrot Loaf


  • 3 c. steamed carrots
  • 3/4 c. water
  • 1 1/2 c. cooked, drained lentils
  • 1/2 c. diced onion
  • 1/2 tsp. garlic powder
  • 2 Tbsp. McKay’s beef-style seasoning
  • 1 c. pecan meal
  • 1 c. old fashioned rolled oats


  1. In a medium mixing bowl combine lentils and carrots and mash.
  2. Stir in remaining ingredients and spoon into an oiled-sprayed loaf pan.
  3. Bake, covered at 350 degrees for 30 minutes. Uncover and bake until golden.
Browse Cook(s): Curtis and Paula Eakins
Browse Theme(s): Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.