This Lentil Loaf recipe makes a great main dish entree for the holidays. It’s super easy to make, healthy and economical. A savory meatless loaf loaded with so much flavor no one will miss the meat. Vegan, Easy, Dairy Free, Gluten Free.
And this lentil loaf is not only great for the holiday table but it also makes the perfect main dish to serve all season long.
It’s also easy to make ahead and is tasty served cold on crackers or a sandwich…
And since I made quite a few loaves before I perfected it, the husband will tell you he ate a lot of this cold. 😂
HOW TO MAKE LENTIL LOAF
Let’s start with the lentils.
You can either buy the precooked lentils or the dry ones which are easy enough to cook yourself.
Especially since there is no need to presoak them. I’ve made them a day in advance and this saves a step when making the loaf.
Then you want to start by dicing up carrot, onion, celery, bell peppers and garlic.
You’ll need to sauté the veggies for approximately 6-8 minutes with a little salt.
Then set these aside…
Meanwhile take the precooked lentils and you can either pulse them in the food processor or mash them with a potato masher.
Leave a few out to add a chunkier texture.
Put them in a large mixing bowl with the veggies and remaining ingredients.
Mix this together using a spoon or even your hands works well for this. You just want to make sure to get everything thoroughly combined.
If the mixture seems a little too wet you can add more oats…. too dry add water.
Line a 9 x5 loaf pan with parchment paper and lightly oil it.
Spoon mixture into pan and press down… smooth out evenly.
Top with tomato glaze and bake in preheated oven.
HOW TO STORE IT
Keep in an airtight container in the fridge for 3-4 days.
For longer storage you can freeze it in freezer safe containers.
TIPS FOR MAKING THE BEST LENTIL LOAF
- Make sure to drain the lentils completely after cooking
- And if any liquid is left in the sautéed veggies then drain that as well
- You can add more oats if loaf appears too wet or water if too dry
- It should hold together when you mix it
- Reserve some tomato topping till the end of cooking
MORE IDEAS USING LENTILS
AND IF YOU TRY THIS RECIPE PLEASE BE SURE TO LET ME KNOW IN THE COMMENTS BELOW…..
I’d love to hear if you make this & how you like it. Plus please be sure to include a star rating.
Until next time- xoxo
Lentil Loaf (Vegan, GF, DF)
- 1 cup dried green lentils
- 1 tbsp olive oil
- 1/2 large yellow onion
- 2 carrots
- 2 celery stalks
- 1/2 green bell pepper
- 1/2 red bell pepper
- 3 garlic cloves
- 1/2 cup gluten free quick cooking rolled oats
- 1/2 cup gluten free cracker crumbs
- 1 tbsp. flaxseed meal
- 1 tbsp. tomato paste
- 3 tbsp. ketchup unsweetened
- 1 tbsp. coconut aminos
- 1/2 tsp. garlic powder
- 1/2 tsp. dried basil
- 1/2 tsp. dried oregano
- 1/4 tsp. dried thyme
- salt & pepper to taste
- 1/2 cup ketchup unsweetened
- 1 tbsp. maple syrup
- 1/2 tbsp. coconut aminos
- 1/2 tbsp. apple cider vinegar
- Preheat oven 350 degrees
- Line a 9 x 5 loaf pan with parchment paper.
- Cook the lentils according to package directions, drain well and set aside.
- Chop into small pieces onion, carrot, celery, bell peppers and mince garlic.
- Saute the veggies for 6-8 minutes in olive oil
- Pulse cooked lentils in food processor leaving some chunks.
- Add lentils, sauteed veggies, and remaining ingredients reserving glaze topping ingredients in a mixing bowl and combine thoroughly.
- Press mixture into lined loaf pan.
- Mix together ketchup, maple syrup, coconut aminos and apple cider vinegar in small bowl and spread on top of loaf.
- Bake loaf in oven for 45 minutes.
- Allow to cool at least 20 minutes before removing from the pan.
Updated- originally posted December 2016