Curried Lentil Rice Loaf

Curried Lentil Rice Loaf is a delicious way to enjoy clean, healthy eating. It’s delicious for breakfast, lunch or dinner. Try it with a salad for dinner.

Before I met my husband and was introduced to lentils, I don’t think I had ever cooked with them before. Lentils seemed very exotic to me. The very first Parsi dish I made, needed 3 different kinds of lentils and so it began. I probably have at least 6 different kinds of lentils in my pantry at all times. It might be more. So when I saw a recipe for lentils in a loaf form, I was all over it. I was intrigued. When I see a food combination or a different preparation that intrigues me, I am inspired to rush into the kitchen to make it. That’s what I did when I saw a this recipe in a Martha Stewart magazine. I wasn’t really sure what I would label it. Is it a bread I would make a sandwich out of? Is it a side dish? Is it a breakfast food? Think of it like a banana bread. I love a slice with a delicious salad. I would love this for Mother’s Day or serve it with a high tea.

My pantry is ridiculously loaded with food. I have a huge amount of dried fruit, a large amount of pasta, dried chiles and lentils. I also have about 7 different types of flour, 8 different oils, 10 different vinegar and a menagerie of Asian condiments. Oh and my spices, I have too many to count. Yes, I have a food fetish. When I get on a kick with a certain ingredient, like dried chiles, I like to try all different ones. Then I get inspired by something else and buy different types of that. I really need to get better about eating what we have in the house. My husband is that way about hot sauces and barbecue sauces. What a pair we are!

I keep forgetting about the other ingredient in this recipe, rice. Yup, I have about 4 different types of rice in the pantry, arborio, basmati, jasmine and black. If I look really hard, I might even find some wild rice. No wonder I feel like I need a larger pantry. I want one like Ina Garten’s, the Barefoot Contessa. Have you ever seen her pantry? Every once in a while they will show it on her TV show. It is the size of a walk-in closet. I am so jealous. She has everything nicely organized and lined up. I want it. It’s on my some day list. My husband laughed at me but when we were looking for a house, I would count the cabinets in the kitchen. If it didn’t have at least 20 cabinets (counting each door), I said it was too small. In addition to pantry overload, we have appliance overload too.

Why can’t I have a fetish for exercise or vegetables? I love vegetables but we certainly aren’t overloaded with them. As for exercise, I don’t hate it but I don’t love it either. I would much rather cook which explains why my health and weight are a work in progress. I am truly trying to live Food Done Light’s motto “Healthy living one bite at a time”. Hope you will join me for the journey of healthy eating and living.

Yields 12 servings

Curried Lentil Rice Loaf

10 minPrep Time

1 hr, 45 Cook Time

1 hr, 55 Total Time

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  • 1 tsp. olive oil
  • 2/3 cup short grain white rice
  • 2/3 cup green lentils, picked over and rinsed
  • 2 cups chopped sweet onion
  • 2 1/2 tsp. madras curry powder
  • 2 cups water
  • 1 (15.5 oz.) can black beans, drained and rinsed
  • 2 medium carrots, peeled and grated
  • 3/4 cup tomato puree
  • 1 cup lightly packed cilantro, chopped
  • 1/2 cup chopped green onion
  • 2 tsp. kosher salt
  • 2 large eggs, lightly beaten


  1. Preheat oven to 350°.
  2. Line a loaf pan with parchment paper with a 2 inch overhang. Spray parchment with cooking spray.
  3. In a large non-stick skillet over medium high heat, heat oil.
  4. Add rice, lentils and curry powder. Cook stirring frequently until rice is lightly toasted, about 3 minutes.
  5. Add water and bring to a boil. Reduce heat to low and cover. Simmer until rice and lentils are just tender, about 15 minutes. Turn off the heat.
  6. Stir in the remaining ingredients.
  7. Pour into the loaf pan and even out with a spatula.
  8. Bake for about 1 hour. Loaf should be golden and firm.
  9. Place on a wire rack to cool for 10 minutes.
  10. Take out of pan and remove parchment paper.


Nutritional calories per slice: Cal 143/Fat 2 grams/Carbs 26 grams/Fiber 6 grams/Protein 8 grams

Adapted from Martha Stewart

But wait, there’s more. Check out these deliciously healthy lentil recipes:


Couscous Lentil Salad www.fooddonelight.comCouscous Lentil Salad

Butternut Squash Lentils #fooddonelight #lentils #dal #butternutsquash

 Butternut Squash Lentils

Not just for sandwiches, cut up your pita and serve with my green lentil hummus for an extra little zing.

Not just for sandwiches, cut up your pita and serve with my green lentil hummus for an extra little zing.

Green Lentil Hummus


  1. What a fun, unique, healthy and delicious looking bread Christie! I'd love this with salad or soup.
  2. Christie this is so creative! I love curry AND lentils and I'm sure this would be a hit in my household.
  3. What a fun healthy twist on a 'meatloaf' idea! I can make this as a great weeknight option!
  4. I grew up with vegetarian mom and this brings all kinds of memories back! Looks delicious! I'm definitely going to try it!
    • Christie Daruwalla says
      I love that Shelby. I love when food can bring back family recipes. That is one of the nicest compliments I can receive about a recipe.
  5. Love this healthy idea!! I bet it tastes wonderful!
  6. Can u make this with brown rice instead? How much longer would u cook it?
    • Christie Daruwalla says
      Hi Casie, I'm not sure but it should work. I would cook the brown rice as you normally would minus a few mintues. That way it should cook about the same time in the loaf.

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