Lentil Loaf Recipe

Introduction

This hearty lentil loaf is a comforting and nutritious plant-based alternative to traditional meatloaf. Packed with vegetables, oats, and walnuts, it makes a satisfying main dish perfect for family dinners or meal prep. Its flavorful glaze adds a delicious finishing touch.

Ingredients

• 1 cup dry green or brown lentils
• 3 tbsp ground flaxseeds (20g)
• ⅓ cup water
• 1 tbsp olive oil
• 1 small onion, diced (about 1/2 cup)
• 2 ribs celery, diced (about 1/2 cup)
• 1 carrot, grated (about 1/2 cup)
• 3 cups mushrooms, chopped (approx. 8-9 white or brown mushrooms)
• Salt and pepper, to taste
• 4 cloves garlic, minced
• 1 cup rolled oats (108g)
• 1/2 cup walnuts (55g)
• 2 tbsp tomato paste
• 2 tsp ketchup
• 1 tsp dried thyme
• 1 tsp dried oregano
• ½ tsp dried rosemary
• 1/2 tsp cayenne pepper (optional)
• 2 tbsp soy sauce or tamari
• 2 tbsp ketchup (for glaze)
• 1 tbsp tomato paste (for glaze)
• 1 tbsp maple syrup (for glaze)
• 1 tbsp balsamic vinegar (for glaze)

Instructions

1. Step 1: Cook the lentils by filling a medium pot with salted water. Add lentils and bring to a simmer over high heat. Once simmering, reduce heat to medium-low and cook for 18-20 minutes until tender. Drain well, shaking off excess liquid.
2. Step 2: Meanwhile, prepare the flax egg by combining ground flaxseeds and ⅓ cup water in a small bowl. Stir and set aside to thicken for about 10 minutes.
3. Step 3: When the lentils are almost done, preheat your oven to 375°F (190°C).
4. Step 4: In a large pan, heat olive oil over medium heat. Add diced onion, celery, grated carrot, and chopped mushrooms. Season with salt and pepper, and cook for 6-8 minutes, stirring occasionally until vegetables are tender. Stir in garlic, tomato paste, ketchup, dried thyme, oregano, rosemary, and cayenne pepper if using. Cook for another 1-2 minutes until fragrant. Remove from heat and stir in soy sauce or tamari.
5. Step 5: In a food processor, pulse the rolled oats until ground into a coarse flour. Add walnuts and pulse a few times until they resemble small peas but still have texture. Add the flax mixture and cooked lentils, pulse again to break down some lentils while keeping some whole.
6. Step 6: Transfer the lentil mixture to the pan with sautéed vegetables and stir until well combined. Season with salt and pepper to taste.
7. Step 7: Lightly grease a loaf pan and line it with parchment paper if desired for easier removal. Press the lentil mixture firmly and evenly into the pan, smoothing the top.
8. Step 8: In a small bowl, mix ketchup, tomato paste, maple syrup, and balsamic vinegar to make the glaze. Spread it evenly over the top of the loaf.
9. Step 9: Cover the loaf with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes to brown the glaze.
10. Step 10: Allow the loaf to cool in the pan for at least 20 minutes before removing. Slice into 8 portions and serve.

Tips & Variations

• Use a mix of brown and green lentils for extra texture and depth of flavor.
• Swap walnuts for pecans or sunflower seeds if preferred or allergic.
• For a gluten-free version, use certified gluten-free oats.
• Add finely chopped fresh herbs like parsley or basil into the mixture for brightness.
• Serve with a side of steamed vegetables or a fresh green salad for a complete meal.

Storage

Store leftover lentil loaf covered in the refrigerator for up to 4 days. It reheats well in the oven at 350°F (175°C) for about 10-15 minutes or in the microwave until warmed through. You can also freeze portions wrapped tightly in plastic wrap and foil for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use red lentils for this recipe?

Red lentils cook faster and tend to become mushy, making them less ideal for this loaf which benefits from lentils that hold their shape, like green or brown lentils.

Is the flax egg necessary?

The flax egg helps bind the ingredients and provides moisture. You can substitute it with a commercial egg replacer or a chia egg if preferred.

Lentil Loaf Recipe

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★★★★★

4.5 from 60 reviews

This hearty Lentil Loaf is a wholesome, plant-based dish perfect as a savory main course. Made with green or brown lentils, ground flaxseeds as a binder, lots of sautéed vegetables, oats, walnuts, and a flavorful herb and tomato glaze, it offers a satisfying texture and rich umami taste. Baked to perfection, this loaf is great for meal prep or a comforting dinner, delivering protein, fiber, and nutrients in every slice.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 8 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Lentil Mixture

• 1 cup dry green or brown lentils
• 3 tbsp ground flaxseeds (20g)
• ⅓ cup water
• 1 cup rolled oats (108g)
• ½ cup walnuts (55g)
• Salt and pepper, to taste

Vegetables & Seasonings

• 1 tbsp olive oil
• 1 small onion, diced (about ½ cup)
• 2 ribs celery, diced (about ½ cup)
• 1 carrot, grated (about ½ cup)
• 3 cups mushrooms, chopped (approx. 8–9 white or brown mushrooms)
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 2 tsp ketchup
• 1 tsp dried thyme
• 1 tsp dried oregano
• ½ tsp dried rosemary
• ½ tsp cayenne pepper (optional)
• 2 tbsp soy sauce or tamari

Glaze

• 2 tbsp ketchup
• 1 tbsp tomato paste
• 1 tbsp maple syrup
• 1 tbsp balsamic vinegar

Instructions

1. Cook Lentils: Fill a medium pot with salted water and add the lentils. Bring to a simmer over high heat, then reduce heat to medium-low. Cook for 18-20 minutes until lentils are tender. Drain well, shaking off excess liquid.
2. Make Flax Egg: In a small bowl, combine ground flaxseeds and ⅓ cup water. Stir and let the mixture thicken for about 10 minutes.
3. Preheat Oven: When lentils are nearly done, preheat the oven to 375°F (190°C).
4. Sauté Vegetables: Heat olive oil in a large pan over medium heat. Add onion, celery, carrot, and mushrooms. Season with salt and pepper. Cook for 6-8 minutes until tender, stirring occasionally. Add garlic, tomato paste, ketchup, thyme, oregano, rosemary, and cayenne pepper if using. Cook for another 1-2 minutes until fragrant. Remove from heat and stir in soy sauce or tamari.
5. Prepare Filling Mixture: In a food processor, pulse oats until ground into flour. Add walnuts and pulse until pieces are small but textured. Add flax egg mixture and cooked lentils, pulsing a few times to partially break down lentils while keeping texture. Transfer this mixture to the pan with sautéed vegetables and stir until well combined. Season with salt and pepper to taste.
6. Shape Loaf: Lightly grease and line a loaf pan with parchment paper for easy removal. Press the lentil mixture evenly and firmly into the pan, smoothing the surface.
7. Make Glaze: In a small bowl, mix ketchup, tomato paste, maple syrup, and balsamic vinegar. Spread this glaze evenly over the top of the loaf.
8. Bake: Cover the loaf with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10 minutes to develop a caramelized glaze.
9. Cool, Slice, and Serve: Let the loaf cool in the pan for at least 20 minutes before removing. Slice into 8 portions and serve warm.

Notes

• Use parchment paper for easier loaf removal.
• Cayenne pepper is optional and can be omitted or adjusted to taste for milder or spicier flavor.
• Walnuts add texture and healthy fats; they can be swapped with pecans or omitted for nut-free.
• Leftovers keep well refrigerated for up to 4 days or freeze well for up to 3 months.
• Serve with a side salad or steamed vegetables for a balanced meal.

Keywords: lentil loaf, vegan meatloaf, plant-based main dish, healthy loaf, gluten-free loaf option