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Orange BBQ Lentil Loaf

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  • 1 Limoneira navel orange juiced
  • 1 15-ounce can lentils
  • 1 cup diced mushrooms
  • 1 cup rolled oats
  • ½ cup diced carrots
  • ½ cup diced celery
  • ½ cup diced onions
  • ½ cup diced red bell pepper
  • 1 15-ounce can fire roasted tomatoes
  • 3 tablespoons coconut brown sugar
  • 2 tablespoons ground flax seeds
  • ½ teaspoon garlic powder
  • ½ teaspoon pepper
  • ½ teaspoon onion powder
  • 1 teaspoon paprika
  • 1 ½ cup gluten-free bread crumbs
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons liquid aminos


  • Preheat oven to 350 degrees Fahrenheit.
  • In a large saucepan over medium heat, add olive oil and diced onion, celery and bell peppers. Sauté for 5 minutes.
  • Add spices (besides paprika) and diced mushrooms. Sauté for 5 more minutes.
  • Split can of tomatoes keeping half in dish and half in can.
  • In a food processor, add orange juice, half of tomatoes, brown sugar, paprika and 1 tablespoon liquid aminos. Process until smooth. Set aside.
  • Using food processor again, add oats, other half of tomatoes, ground flax seed and 1 tablespoon liquid aminos. Process to form a crumbly mixture. Add in lentils, bread crumbs and sautéed veggies and process again to form smoother mixture.
  • Add mixture to loaf pan, press down and bake for one hour.
  • Take out and top with tomato sauce mixture. Put back into oven and bake for 15 more minutes.
  • Allow loaf to set and cool for 15 minutes before removing. Slice and enjoy!
Author: Healthy Grocery Girl