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    Home » Dinner

    Lentil Loaf (Vegan, Gluten Free, Dairy Free)

    Published: Oct 3, 2019 by Stephanie 22 Comments

    This post may contain affiliate links. Please read full disclosure.

    Jump to Recipe

    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.Lentil Loaf on a white serving plate garnished with fresh thyme.

     

    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. 

    A savory comfort filled dinner that pairs perfectly with mashed potatoes or green beans.

    It's also easy to make ahead and is tasty served cold on crackers or a sandwich...

    Ultimate Lentil Loaf

    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.

     

    onion, carrots, celery, bell peppers sautéed in a pan.

     

    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.

     

    lentils, cooked veggies, oats, cracker crumbs, ketchup, tomato patste and seasonings in a mixing bowl.

     

    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.

     

    Lentil loaf in pan before cooking

     

    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.

     

    Lentil loaf topped with sauce prior to baking.

     

    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

    1. Make sure to drain the lentils completely after cooking
    2. And if any liquid is left in the sautéed veggies then drain that as well
    3. You can add more oats if loaf appears too wet or water if too dry
    4. It should hold together when you mix it
    5. Reserve some tomato topping till the end of cooking

     

     

    Lentil loaf on white serving plate garnished with fresh thyme before slicing.

     

     

    MORE IDEAS USING LENTILS

    Slow Cooker Black Bean Lentil Chili 

    Slow Cooker Barbecued Lentils

    Lentil Sweet Potato Stew

     

    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.

     

    Slice of lentil loaf on a white plate with a silver fork.

     

     

     

     

    Until next time- xoxo

     

     

    Stephanie

     

     

     

     

    Lentil Loaf on a white serving plate garnished with fresh thyme.
    Print Save Saved! Pin Recipe
    5 from 5 votes

    Lentil Loaf (Vegan, GF, DF)

    This Vegan Lentil Loaf is an easy to prepare dinner suitable for any occasion and sure to please Meat lovers as well.
    Course Dinner
    Cuisine American
    Prep Time 10 minutes
    Cook Time 45 minutes
    Total Time 55 minutes
    Servings 10
    Calories 115kcal
    Author Stephanie

    Ingredients

    • 1 cup dried green lentils
    • 1 tablespoon olive oil
    • ½ large yellow onion
    • 2 carrots
    • 2 celery stalks
    • ½ green bell pepper
    • ½ red bell pepper
    • 3 garlic cloves
    • ½ cup gluten free quick cooking rolled oats
    • ½ cup gluten free cracker crumbs
    • 1 tbsp. flaxseed meal
    • 1 tbsp. tomato paste
    • 3 tbsp. ketchup unsweetened
    • 1 tbsp. coconut aminos
    • ½ tsp. garlic powder
    • ½ tsp. dried basil
    • ½ tsp. dried oregano
    • ¼ tsp. dried thyme
    • salt & pepper to taste

    Glaze toppping:

    • ½ cup ketchup unsweetened
    • 1 tbsp. maple syrup
    • ½ tbsp. coconut aminos
    • ½ tbsp. apple cider vinegar

    Instructions

    • 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.

    Notes

    Can reserve extra glaze for topping after baking.
    I used organic lentil with turmeric crackers but feel free to use your favorite.
     
     
     
     
     
     
    *Disclaimer

    Nutrition

    Serving: 1slice | Calories: 115kcal | Carbohydrates: 20.8g | Protein: 6.2g | Fat: 0.8g | Saturated Fat: 0.2g | Sodium: 104mg | Potassium: 298mg | Fiber: 7.2g | Sugar: 3.5g | Calcium: 26mg | Iron: 2mg
    Tried this recipe?Mention @applesforcjblog or tag #applesforcj

    Updated- originally posted December 2016

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    Reader Interactions

    Comments

    1. Char

      July 19, 2020 at 8:50 am

      Recipe sounds delicious! I have some precooked lentils from Trader Joe’s and wondering what the measurement would be vrs. cooking from scratch?

      Reply
      • Stephanie

        July 19, 2020 at 9:24 am

        Thanks Char! I would use approximately 2 to 2 1/2 cups already cooked lentils. Hope this helps. Let me know how it turns out!

        Reply
    2. Lizet Bowen

      October 10, 2019 at 6:36 pm

      Delicious! my family loved it and had some leftovers for my lunch tomorrow!

      Reply
      • Stephanie

        October 10, 2019 at 6:49 pm

        Yay! Leftovers are amazing as well.

        Reply
    3. Heidy L. McCallum

      October 10, 2019 at 6:27 pm

      I have to share a secret, I made this the other day for my meat-eater husband and when he first looked at it he had no clue it wasn't meatloaf. Ha Ha! I so loved that. He noticed after the first bite but actually loved it and ate several portions. What an amazing recipe! Saving to make again.

      Reply
      • Stephanie

        October 10, 2019 at 6:47 pm

        Thanks Heidy! So glad to hear the hubby loved it ❤️

        Reply
    4. Anita

      October 10, 2019 at 6:27 pm

      This is such a neat idea. Even the picky eaters who don't want to eat their veggies said yum!

      Reply
    5. Jessica Robinson

      October 10, 2019 at 6:16 pm

      Such a great recipe for a healthier choice! Love Lentils!

      Reply
    6. kim

      October 10, 2019 at 6:11 pm

      What a delicious recipe! I love how easy and flavorful this was!

      Reply
      • Stephanie

        October 10, 2019 at 6:46 pm

        Thanks Kim! 😘

        Reply
    7. Stef

      December 10, 2016 at 2:47 pm

      Thanks and that's a great idea about patties!

      Reply
    8. Platter Talk

      December 10, 2016 at 4:51 am

      Great looking and sounding lentil loaf. The base could be used for patties, too! Yum.

      Reply
    9. Garlic + Zest

      December 10, 2016 at 1:21 am

      Wow - lentils are such a great vegetarian option for a meatloaf! I'd never thought of it, but it makes so much sense -- and I love lentils!

      Reply
      • Stef

        December 10, 2016 at 2:46 pm

        Thanks Lisa!

        Reply
    10. Stef

      December 09, 2016 at 11:05 pm

      Thanks Giselle! If you try it let me know what you think 🙂

      Reply
    11. Giselle Rochford

      December 09, 2016 at 10:50 pm

      I've been meaning to make a lentil loaf forever but never actually got around to it. Def giving this one a try 😀

      Reply
    12. Stef

      December 09, 2016 at 9:36 pm

      Thanks Luci! Hope you Enjoy!

      Reply
    13. Luci {Luci's Morsels}

      December 09, 2016 at 9:05 pm

      I never really liked meatloaf growing up because I wasn't a fan of the texture and taste of meat. This lentil version sounds more my speed! I can't wait to give it a try!

      Luci's Morsels | fashion. food. frivolity.

      Reply
    14. Stef

      December 09, 2016 at 8:42 pm

      Thanks Kristine and you're Welcome:) Hope you get to try.

      Reply
    15. Kristine

      December 09, 2016 at 8:38 pm

      This lentil loaf is genius! I'm not a huge meat person and would much rather have a vegetarian option. This looks wonderful, thank you for the recipe!

      Reply
    16. Stef

      December 09, 2016 at 1:26 am

      Thanks Emily! Yeah I'm a big fan of lentils. Use them in so many recipes 🙂

      Reply
    17. Emily @ Recipes to Nourish

      December 09, 2016 at 12:47 am

      Lentils are so awesome! I bet this is so delicious, I love how versatile lentils can be. Love that this is gluten free too!

      Reply

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    Hi, I'm Stephanie! The Recipe developer and writer behind APPLES FOR CJ. Welcome to my Happy Place! Here you'll find a collection of my Best Gluten Free & Vegetarian recipes, along with some healthy lifestyle tips. Hope you'll stay awhile!

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