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Rustic Spiced Amaranth and Lentil Savory Loaf with Root Vegetables
Original recipe: 6 servings · Prep: 15 min · Cook: 65 min · Total: 180 min
By TinyTummyTreats Editorial TeamPublished May 4, 2026 | Updated Oct 17, 2026
International
180 mins
easy-to-makewhole-grainsvegetable-basedquick-prepmake-aheadseasonalbudget-friendlysavory_bakes
A savory loaf of cooked amaranth, lentils and grated root vegetables. Cool completely before slicing. Estimated timing (not kitchen-tested): preparation 15 minutes; cooking 65 minutes; additional elapsed time 100 minutes; total about 180 minutes. Additional time includes the relevant cooling, chilling, soaking, marinating or resting stages. Cooling varies with room temperature and portion size. Times are planning estimates based on the instructions. Follow the stated doneness and temperature checks, and extend cooking or cooling as needed.
Prep
15 min
Cook
65 min
Total
180 min
Servings
6
Difficulty
easy
Cuisine
International
Ingredients
Servings
6
- 1/2 cup dry red lentils
- 1/2 cup amaranth (dry)
- 1 medium carrot, peeled and finely grated
- 1/2 cup golden beet, peeled and finely grated
- 1/2 cup sweet potato, peeled and grated
- 1/4 cup yellow onion, finely chopped
- 1 garlic clove, minced
- 1 tablespoon olive oil
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1 tablespoon ground flaxseed
- 3 tablespoons hot water (for flaxseed gel)
- 1 cup low-sodium vegetable broth for cooking amaranth
- a pinch ground black pepper (optional)
- 1 1/4 cups water for cooking lentils
- A little fine ground oats or rice flakes, only if needed to firm a wet mixture
Instructions
-
Preheat the oven to 350 degrees F (175 degrees C). Line an 8x4-inch loaf pan with parchment paper.
-
Rinse red lentils thoroughly under cold running water. In a small pot, combine lentils and 1 1/4 cups water; bring to a boil, then simmer uncovered for 15 minutes or until lentils are very soft and most water is absorbed. Drain excess water and set aside to cool slightly.
-
In a separate saucepan, rinse the amaranth. Add 1 cup vegetable broth, bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes or until liquid is absorbed and amaranth is tender. Remove from heat and fluff with a fork.
-
While grains cook, heat olive oil in a skillet over medium heat. Add chopped onion and minced garlic; sauté until translucent and soft, about 3-4 minutes. Remove from heat.
-
Prepare flaxseed gel by mixing ground flaxseed with hot water in a small bowl. Let stand for 5 minutes until thickened.
-
In a large bowl, combine cooked lentils, cooked amaranth, sautéed onion and garlic, grated carrot, golden beet, sweet potato, cumin, cinnamon, baking powder, flaxseed gel, and black pepper if using. Mix thoroughly until well combined. If mixture is too wet, add a teaspoon of fine gluten-free oats or ground rice flakes to help firm it up.
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Transfer mixture into prepared loaf pan, pressing firmly and smoothing the top.
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Bake in preheated oven for 40-45 minutes or until loaf is set and slightly golden on top.
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Cool in the pan for 10 minutes, then transfer carefully to a rack and cool completely before slicing. Check the texture and adapt portions to the eater.
-
Refrigerate leftovers promptly for up to 3 days, or freeze for up to 1 month. Reheat thoroughly, then cool to a comfortable serving temperature and check the texture again.
Timing note
Cooking lentils and amaranth precedes baking; complete cooling follows. Allow additional time as needed; no tested total is claimed.
Serving and texture
No age suitability or kitchen-tested texture is claimed. Check the cooked and cooled food and adapt portions to the eater. Do not offer firm, gummy or sticky pieces to a child who cannot manage them. Supervise children while seated and eating.
Ingredient Replacements
Check all ingredient labels for relevant allergens. Flour and binder substitutions have not been validated and can change the texture.
Storage
Refrigerate leftovers promptly for up to 3 days, or freeze for up to 1 month. Reheat thoroughly, then cool to a comfortable serving temperature and check the texture again.
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