Eat to Live to 100: Recipes from the World's Longest Living Peoples

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Loma Linda's Lentil Loaf

Inspired by the plant-based lifestyle of Loma Linda's Seventh-day Adventist community, this wholesome lentil loaf combines protein-packed lentils, fresh vegetables, and whole grains. Its comforting flavor and nutrient-dense ingredients make it a satisfying centerpiece for any meal. Pair with roasted vegetables or a light green salad for a balanced dish.

Ingredients (for 6–8 servings):

• 1 cup dried lentils, rinsed and cooked (or 2 1/2 cup cooked lentils)
• 1 cup rolled oats
• 1/2 cup breadcrumbs (use gluten-free if needed)
• 1/2 cup grated carrot
• 1/2 cup finely chopped onion
• 1/2 cup finely chopped celery
• 2 cloves garlic, minced
• 1 tbsp ground flaxseed + 3 tbsp water (flax "egg")
• 2 tbsp tomato paste
• 2 tbsp soy sauce or tamari
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 c ketchup (for topping)

Instructions:

1. In a small bowl, combine ground flaxseed and water. Let sit for 5 min. to thicken.
2. In a large mixing bowl, mash the cooked lentils with a fork or potato masher, leaving some texture intact.
3. Add the oats, breadcrumbs, carrot, onion, celery, garlic, tomato paste, soy sauce, thyme, smoked paprika, salt, and pepper to the lentils. Stir in the flax egg. Mix until well combined.
4. Preheat the oven to 375°F (190°C). Line a loaf pan with parchment paper or lightly grease it. Press the lentil mixture firmly into the pan, smoothing the top.
5. Spread the ketchup evenly over the top of the loaf.
6. Bake for 40–45 min. or until the loaf is firm and slightly browned around the edges. Let cool for 10 min. in the pan before slicing.