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.
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...
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
Slow Cooker Black Bean Lentil Chili
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
📖 Recipe
Lentil Loaf (Vegan, GF, DF)
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
Nutrition
Updated- originally posted December 2016
Tracey L
Hello, I made this recipe, but only half since I would be the only one eating it. I used Trader Joe's steamed lentils, added a couple splashes of veggie broth (I wanted a more moist loaf) and regular vinegar for the glaze and it turned out perfect!! I had it for dinner with mashed potatoes and green beans and the last couple times I've made a sandwich for lunch and dinner. The leftovers are just as delicious and I can't wait for lunch tomorrow!! I do love this recipe and will keep it in my favorites. It's hard to find good vegan recipes that don't use the "fake meats". Thank you:)
Stephanie
You're welcome! ❤️ And thank-you so much for the lovely feedback on this!
Kathy Simmons
We have no dietary restrictions but love this recipe! I did swap out a few things based on what I have on hand (Worcestershire for liquid aminos, canned tomato sauce for ketchup) and added a little smoked paprika and cayenne to the glaze. My very picky partner loves this so much more than Turkey meatloaf!
Stephanie
Thanks for your lovely feedback Kathy!🥰
Char
Recipe sounds delicious! I have some precooked lentils from Trader Joe’s and wondering what the measurement would be vrs. cooking from scratch?
Stephanie
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!
Lizet Bowen
Delicious! my family loved it and had some leftovers for my lunch tomorrow!
Stephanie
Yay! Leftovers are amazing as well.
Heidy L. McCallum
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.
Stephanie
Thanks Heidy! So glad to hear the hubby loved it ❤️
Anita
This is such a neat idea. Even the picky eaters who don't want to eat their veggies said yum!
Jessica Robinson
Such a great recipe for a healthier choice! Love Lentils!
kim
What a delicious recipe! I love how easy and flavorful this was!
Stephanie
Thanks Kim! 😘
Stef
Thanks and that's a great idea about patties!
Platter Talk
Great looking and sounding lentil loaf. The base could be used for patties, too! Yum.
Garlic + Zest
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!
Stef
Thanks Lisa!
Stef
Thanks Giselle! If you try it let me know what you think 🙂
Giselle Rochford
I've been meaning to make a lentil loaf forever but never actually got around to it. Def giving this one a try 😀
Stef
Thanks Luci! Hope you Enjoy!
Luci {Luci's Morsels}
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.
Stef
Thanks Kristine and you're Welcome:) Hope you get to try.
Kristine
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!
Stef
Thanks Emily! Yeah I'm a big fan of lentils. Use them in so many recipes 🙂
Emily @ Recipes to Nourish
Lentils are so awesome! I bet this is so delicious, I love how versatile lentils can be. Love that this is gluten free too!