Sonny Sonhalter’s LENTIL LOAF


  • 3 tablespoons olive oil, divided use
  • 1 shallot minced
  • ¾ cup celery, finely chopped
  • ½ cup red bell pepper, finely chopped
  • ½ cup carrots, peeled and finely chopped
  • 3 garlic cloves, minced
  • 1 teaspoon fresh thyme, chopped
  • 2 cups cooked red lentils
  • ¾ cup cooked green split peas
  • 1 cup cooked brown rice
  • 1 cup cooked rolled oats
  • 2 tablespoons of sunflower butter
  • 3 tablespoons red miso sauce
  • 1 ½ tablespoons of low sodium soy sauce



  • Preheat oven to 350 degrees. Drizzle a tablespoon of olive oil in a loaf pan, coating all sides of loaf pan and set aside.
  • Heat remaining two tablespoons of olive oil in a medium skillet over medium heat.
  • Add shallots, celery, and red bell pepper and sauté for 3 minutes.
  • Add carrots, garlic, and thyme and sauté for 2 minutes.
  • Remove from heat and transfer to a large bowl. Stir in all remaining ingredients until well combined.
  • Pour mixture into your prepared loaf pan and place on baking sheet.
  • Bake in preheated oven for 30 to 40 minutes, or until heated through.
  • Serve lentil loaf hot with warm tomato sauce.