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
Lentil Loaf (Vegan, GF, DF)
Ingredients
- 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
Glaze toppping:
- 1/2 cup ketchup unsweetened
- 1 tbsp. maple syrup
- 1/2 tbsp. coconut aminos
- 1/2 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
Recipe sounds delicious! I have some precooked lentils from Trader Joe’s and wondering what the measurement would be vrs. cooking from scratch?
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!
Delicious! my family loved it and had some leftovers for my lunch tomorrow!
Yay! Leftovers are amazing as well.
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.
Thanks Heidy! So glad to hear the hubby loved it ❤️
This is such a neat idea. Even the picky eaters who don’t want to eat their veggies said yum!
Such a great recipe for a healthier choice! Love Lentils!
What a delicious recipe! I love how easy and flavorful this was!
Thanks Kim! 😘
Thanks and that’s a great idea about patties!
Great looking and sounding lentil loaf. The base could be used for patties, too! Yum.
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!
Thanks Lisa!
Thanks Giselle! If you try it let me know what you think 🙂
I’ve been meaning to make a lentil loaf forever but never actually got around to it. Def giving this one a try 😀
Thanks Luci! Hope you Enjoy!
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.
Thanks Kristine and you’re Welcome:) Hope you get to try.
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!
Thanks Emily! Yeah I’m a big fan of lentils. Use them in so many recipes 🙂
Lentils are so awesome! I bet this is so delicious, I love how versatile lentils can be. Love that this is gluten free too!