Lentil Loaf

Serves: 4-6

Preparation Time: 30 minutes

Cooking Time: 45 minutes

A hearty, flavorful Lentil Loaf that everyone will surely enjoy!

If you’re searching for a satisfying, plant-based dinner that’s packed with wholesome ingredients and bursting with flavor, this Lentil Loaf is a must-try! Made with protein-rich lentils, hearty chickpeas, and earthy mushrooms, it’s the perfect meatless twist on a classic comfort food. Topped with a tangy, homemade BBQ glaze or a simple balsamic-date sauce, this loaf bakes to perfection with a golden crust and a tender, savory interior. Whether you’re meal prepping, hosting a family dinner, or looking for a crowd-pleasing dish for the holidays, this Lentil Loaf is a delicious, nutrient-dense option that proves healthy eating can be comforting and indulgent.

Ingredients

LENTIL LOAF INGREDIENTS:

  • 1½ cups Dry Green/Brown Lentils

  • 4½ cups Vegetable Broth

  • 1 Bay Leaf

  • 1 cup White Onion coarsely chopped

  • 4 oz White Mushrooms coarsely chopped

  • ½ cup Raw Walnuts

  • 3 tbsp Tomato Paste

  • 15 oz can Chickpeas drained and rinsed

  • ¾ cup Rolled Oats

  • 2 tbsp Ground Flaxseed

  • 6 tbsp Filtered Water

  • 1 tbsp Date Sugar

  • 2 tsp Liquid Aminos

  • 1 tbsp Nutritional Yeast

  • 1 tsp Dried Oregano

  • ¼ tsp Red Pepper Flakes

  • ½ tsp Smoked Paprika

  • ⅛  tsp Chili Powder

  • ¼ tsp Ground Black Pepper

  • ½ tsp No-Salt substitute

GLAZE INGREDIENTS:

Directions

  • Preheat oven to 350°F.

  • Make a flax egg by combining ground flax and filtered water in a small bowl. Let rest 3-5 minutes before using.

  • In a medium sauce pot, add dry lentils, bay leaf, and vegetable broth. Bring to a boil over high heat, then reduce to a simmer and cover with a lid. Simmer until cooked through, about 20-25 minutes. Remove from heat, cover, and set aside. NOTE: Any liquid you still see will be absorbed while sitting.

  • Add roughly chopped onion and mushrooms to a food processor with an “S” blade. Pulse until almost broken down into tiny pieces but not pureed.

  • Heat a large pan over medium-high heat. Add the mushrooms and onions. Cook for 8-10 minutes, stirring occasionally. Then set aside. 

  • Pulse walnuts in the food processor, then add to the pan with the tomato paste and cook for another 2-3 minutes.

  • In the food processor, pulse together the cooked lentils and chickpeas until crumbly but not a paste. Set aside.

  • Make oat flour by blending or processing rolled oats until fine.

  • To a large mixing bowl, add the mushroom mixture, lentils, chickpeas, oat flour, date sugar, liquid aminos, nutritional yeast, oregano, red pepper flakes, smoked paprika, chili powder, black pepper, and flax eggs. Stir until well combined.

  • Transfer the filling to a 9x5x3 (or similarly sized) loaf pan. Form into a loaf shape. Bake at 350° F for 40-45  minutes, until golden on top.

  • Make the glaze by placing all the glaze ingredients into a bowl and mix until thoroughly combined.

  • Carefully remove loaf from oven and add glaze evenly to the top of the loaf.

  • Place back in the oven for an additional 10 minutes.

  • Remove from the oven and let rest for 10 minutes before removing from the loaf pan. 

  • Place on a cooling rack or slice and serve immediately.

  • ENJOY!

NOTES:

This recipe can be used to make one very thick loaf in a single loaf pan or two smaller loaves in two loaf pans.

If you choose to make two smaller loaves, you’ll need to double the glaze recipe.

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