Lentil Loaf (Vegan, Gluten Free, Dairy Free)

Published: Oct 3, 2019 by Stephanie 26 Comments

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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

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 starrating.

Until next time- xoxo

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5 from 7 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 minutes

Cook Time 45 minutes minutes

Total Time 55 minutes 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

Tried this recipe?Mention @applesforcjblog or tag #applesforcj

Updated- originally posted December 2016

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Reader Interactions

Comments

Tracey L
January 01, 2024 at 10:12 pm

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:)
Reply
- Stephanie
  January 02, 2024 at 8:37 am
  
  You're welcome! ❤️ And thank-you so much for the lovely feedback on this!
  Reply
Kathy Simmons
November 26, 2023 at 9:58 pm

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!
Reply
- Stephanie
  November 27, 2023 at 9:02 am
  
  Thanks for your lovely feedback Kathy!🥰
  Reply
Char
July 19, 2020 at 8:50 am
See Also
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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
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
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
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
Jessica Robinson
October 10, 2019 at 6:16 pm

Such a great recipe for a healthier choice! Love Lentils!
Reply
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
Stef
December 10, 2016 at 2:47 pm

Thanks and that's a great idea about patties!
Reply
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
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
Stef
December 09, 2016 at 11:05 pm

Thanks Giselle! If you try it let me know what you think 🙂
Reply
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
Stef
December 09, 2016 at 9:36 pm

Thanks Luci! Hope you Enjoy!
Reply
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
Stef
December 09, 2016 at 8:42 pm

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