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Lentil Quinoa Loaf Recipe, Gluten-free, High in Protein & Fibre!

These positively beautiful energizing ingredients you see above are the main items in this loaf (all organic): oats, quinoa, curry powder, lentils).Good day
Aug 29, 2011 | Joy McCarthy

These positively beautiful energizing ingredients you see above are the main items in this loaf (all organic): oats, quinoa, curry powder, lentils).

Good day beauties,

Are you stuck in a sandwich-lunch-rut? If so, this recipe is going to save the day! Make it for dinner and then portion out the rest of it for a healthy energizing lunch, like I did for my sweet man. It is absolutely jam-packed with flavour. Aside from the taste, one of the reasons I love this recipe is because of the good balance of protein, carbs and fat. In fact, as a nutritionist, I find one of the most common mistakes people make is overdoing our fave feel-good macronutrient, carbohydrates. This creates an imbalanced diet which can lead to nutritional deficiencies and more commonly, carb and sweet cravings.

This delicious curry lentil quinoa loaf is great for the time-starved because you can make it on a Sunday afternoon and have it for dinner and get a few healthy lunches out of it. It's full of fibre from the oats, lentils and vegetables. Fibre is important for elimination of wastes and toxins and prevention of many cancers including breast, colon and prostate. Plus, it keeps you fuller longer and balances your blood sugar.

Not only is this recipe fibre-packed, it's heart healthy too because the curry powder is chock full of anti-inflammatory ingredients including tumeric which is a superfood (and for the ladies, a healthy "boob-food" too).


3/4 cup dry lentils

1/2 cup dry quinoa

1 small onion, chopped

1 cup cremini mushrooms, sliced

1/2 red pepper finely chopped

2 tbsp organic coconut oil

1/2 cup pecans or almonds, roughly chopped

2 eggs slightly beaten (vegan option: 2 tbsp of plain chia, soaked for a couple of minutes with 2 tbsp of water - Thanks to my friend Ruth, at Ruth's Foods for the suggestion).

3/4 cup rolled oats

3/4 cup sun-dried tomatoes

1 cup fresh parsley or cilantro

1 tbsp curry powder (look for "organic" or just make sure the powder you use is "sulfite" free)


Preheat oven to 350F. In a medium pot bring lentils and 2.5 cups of water to a boil, reduce heat and simmer until tender, about 25 minutes or less. In a separate small pot, bring quinoa and 1 cup of water to a boil, reduce heat and simmer for about 12-15 minutes until fully cooked.

Saute onion, mushrooms and red peppers in about 2 tbsp organic coconut oil for about 5 minutes, until tender. In a large bowl, combine the cooked lentils and quinoa, add all the remaining ingredients including the cooked vegetables, eggs, oats, sun-dried tomatoes, fresh herbs and curry powder, combine fully. Transfer to a loaf pan, press down until even and cook for 30-45 minutes or until golden brown.

Serve on a bed of beautiful greens with a dollop of fresh salsa on top. EnJOY!

Note: If you wanted to make this recipe gluten-free, just omit the oats and add more quinoa or purchase gluten-free oats. Also, be sure to check your curry powder to make sure there is no gluten-containing ingredients.

Aug 29, 2011 BY Joy McCarthy
Melanie   •   August 29, 2011

Am totally making this tonight, sounds yummy and so healthy!!

Joy McCarthy   •   August 29, 2011

Jennifer   •   August 29, 2011

Can the lentils be subbed? Some family members dislike lentils.

Joy McCarthy   •   August 30, 2011

Lindsay   •   August 30, 2011

Looks delish!!! I can't eat eggs... could I use a flax seeds as a sub or will it crumble? Or will I get to try it and let you know LOL??!!


Mary   •   September 6, 2011

Thanks for the suggestion about replacing the lentils with chick peas. What would the quantity of chick peas be? Also I have some left over cooked Quinoa, can you tell me what amount I should use in place of the 1/2 cup dry quinoa? The recipe looks great can't wait to try it.


susana   •   September 18, 2011

I love this recipe but lentils do not agree with my stomach I am going to tray with chickpeas,I already try with lentils and it was delicious but after I safer of bud,I love lentils


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Matt Collins   •   January 18, 2012

Added this to my food collection. I'm wondering about substituting flax seeds for the eggs, instead of chia. Maybe I'll try one tbsp of each. Can't wait to give this recipe a try!


Carrie   •   January 18, 2012

i just made this for dinner last night -- 5 people total --- EVERYONE loved it!! so delicious.. and i am so excited about all of the new ingredients you are adding to my repertoire: Chia seeds, coconut oil and organic curry -- i never knew what i was missing when i was using my bland, sad old curry powder! thanks so much, cant wait to try more of your recipes! xoc

Joy McCarthy   •   January 18, 2012

Victoria   •   March 22, 2012

Could you recommend a substitution for the sun dried tomatoes - I really dislike their flavour! Thanks!

Joy McCarthy   •   March 22, 2012

Karen   •   May 16, 2012

Just wondering if you used dry sundried tomatoes rather than tomatoes packed in oil? I'm thinking the former is likely but thought I should make sure.


Megan Colyer   •   June 15, 2012

Hello, my name is Megan Colyer and I am the Shiloh Farms Marketing Coordinator. Shiloh Farms is searching for Gluten Free recipes to feature on our new gluten free product packages. Would you be willing to share this recipe with us for a product package? Please contact me at [email protected] I look forward to hearing from you.


julie   •   June 18, 2012

This was SO delicious. A perfect blend of curry and sweetness and a perfect combination of soft and crunchy. Definitely a keeper.


Maya   •   July 9, 2012

Can anyone please please tell me exactly what type of lentils they are using? I'm excited to try this!

julie   •   July 25, 2012

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Maureen   •   February 2, 2013

I made this recipe today and I have to say it is soooo good. I played around with some of the ingredients a bit - substitued curry powder with some cumin and turmeric, 1 garlic clove, and 1/2 stalk finely chopped celery and a some chick peas in place of the nuts.


Haley   •   February 12, 2013

Do you soak your oats first (with something to help digest it such as apple cider vinegar?) Thanks!


Emily   •   February 19, 2013

Could you make this ahead & freeze? Thanks!

Joy McCarthy   •   February 20, 2013

Jackie   •   March 14, 2013

This recipe sounds amazing! I am going to try it with sprouted lentils and sprouted quinoa.

Joy McCarthy   •   March 15, 2013

Patti   •   April 20, 2013

where would I find the nutritional facts on these recipes?

Joy McCarthy   •   April 20, 2013

Courtney   •   November 15, 2013

Hi Joy, as someone who doesn't like mushrooms, is there anything I can substitute for them? Thanks! :)


pat   •   November 27, 2013

Do you drain the water after boiling the lentils? I use brown lentils and drained the water. My love for fell apart when he was done baking. Do you have any suggestisuggestions on prevent this?

pat   •   November 27, 2013

patricia   •   November 27, 2013

Should the water be drained from the lentils once they are cooked? I used brown lentils and drained the water when they were done cooking. My loaf didn't hold together too well. It fell apart. Do you have any recommendations on ways to prevent this? Has anyone tried this loaf with a sauce? Just wondering if the flavors from a sauce on top would go with the flavors in this loaf. I appreciate any recommendations. Hope to make this for Thanksgiving tomorrow.

Joy McCarthy   •   November 28, 2013

Sarah Gundel   •   February 4, 2014

Your joyoushealth book is excellent and I am loving the recipes ; however, there is a mistake in it for the curry lentil loaf on page 234. I thought the measurement for the lentils seemed a lot so I checked on your website and sure enough the book says 2 and 3/4 cups instead of just 3/4 cup. Will be making it for supper. Have a joyous day.

Sarah Gundel   •   February 4, 2014
Joy McCarthy   •   February 10, 2014

L'heureux   •   August 27, 2014

For this recipe your book asks for 2 cups and 3/4 of lentils, is it 2 3/4 or 3/4 cup. Please let me know, this looks very tasty.

Kate McDonald Walker   •   August 28, 2014

Andrea   •   January 10, 2015

This is VERY VERY VERY good! I made if for the first time today. The recipe calls for a loaf pan put then in the comments you refer to a lasagna pan. Exactly what size/shape of pan did you use. My loaf did not hold together very well, didn't really bother me but am wondering how to make it stiffer. I used two eggs and my lentils were dry. also I served mine with a cilantro/lemon sauce that was wonderful. Also Franks hot sauce. Thanks for the recipe!


Carolyn   •   January 31, 2016

Is red lentils ok in this?

Kate McDonald Walker   •   February 1, 2016

melissa goulet   •   November 2, 2016

Hi there! Love your recipes lots of allergies in our house what can I substitute other than rolled oats?? (no rice, potatos, corn or soy, almonds wheat... you know the drill....) Thanks a bunch Melissa

Heather Allen   •   November 2, 2016

MJ Leggo   •   July 10, 2017

I use whatever vegetables and herbs I have on hand and it always tastes great. This dish is a favourite go to at our house. We often double the recipe. It freezes well too. A little dressing on it makes it taste even more delicious! Sometimes we sprinkle a little buffalo cheese on top.

Rachel Molenda   •   July 11, 2017

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