Go Back

Lentil Loaf

A hearty and flavorful vegan alternative to traditional meatloaf, made with lentils and vegetables that even meat lovers will enjoy.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course
Cuisine: Vegan
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup dried lentils green or brown
  • 2 cups vegetable broth
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 carrot grated
  • 1 celery stalk chopped
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 tablespoon soy sauce or tamari
  • 1/2 cup breadcrumbs gluten-free if needed
  • 1/4 cup ketchup for topping

Equipment

  • Large pot
  • Mixing bowl
  • Loaf pan
  • Food processor (optional)
  • Measuring cups and spoons

Method
 

  1. Rinse the lentils under cold water to remove any debris.
  2. Combine the lentils with vegetable broth in a large pot and bring to a boil.
  3. Lower the heat to a simmer and cook the lentils for about 25 minutes, or until they are tender.
  4. While the lentils are cooking, heat a small amount of oil in a skillet.
  5. Add the chopped onion, garlic, carrot, and celery, cooking until softened, about 5-7 minutes.
  6. In a mixing bowl, combine the cooked lentils, sautéed vegetables, thyme, oregano, soy sauce, and breadcrumbs.
  7. Transfer the mixture into a loaf pan, pressing it down gently to mold it into shape.
  8. Spread ketchup over the top of the loaf.
  9. Bake in a preheated oven at 350°F (175°C) for 30-35 minutes, or until heated through.
  10. Let the loaf cool for about 10 minutes before slicing.

Notes

This loaf is perfect for meal prep and tastes even better the next day. Pair with a side salad or mashed potatoes.