Lentil Loaf

Whether you’re vegan, vegetarian, or just reducing your meat intake, you’ve likely stumbled across some lentil loaf recipes in your day. I’ve tasted many, and this recipe is a compilation of all my favorites. Are there a lot of ingredients? Yes. But they are almost all ingredients you are likely to have on hand.

I highly recommend this as a hearty weeknight meal, as it makes fantastic leftovers and even freezes well! What are you cooking this week? Let me know in the comments, and when you make this, tag me on Instagram!

PS - Veggie Passport has a Facebook page! Follow here.

vegan lentil loaf


¾ cup dry lentils, rinsed
1 ½ cup water
2 dry bay leaves
Olive oil
1 onion, diced
2 carrots, peeled and diced
2 stalks celery, diced
4 garlic cloves, minced
8 oz. mushrooms, diced
½ cups chopped toasted walnuts
2 tbsp ground flax seed
2 tbsp nutritional yeast
½ tsp liquid smoke
2 tbsp apple cider vinegar
4 tbsp soy sauce or tamari
¾ cup breadcrumbs
¾ cup quick oats
1 tsp oregano
1 tsp basil
3 tbsp tomato paste
½ tsp cayenne, optional
¼ cup water, optional
⅓ cup ketchup
2 tbsp brown sugar
Fresh parsley, chopped
Salt & pepper

  1. Preheat the oven to 375 degrees F.

  2. Combine the water, lentils and bay leaves in a saucepan over high heat. Bring to a boil, then reduce to a simmer for 15 minutes, or until all of the water is absorbed. Remove the bay leaves and set aside to cool.

  3. In a skillet, heat 3 tbsp olive oil over medium heat. Once warm, sauté the onion, carrot, celery and garlic for about 5 minutes. Season with ¼ tsp each of salt and pepper. Add the mushrooms and cook for another 6 minutes, until the moisture has released.

  4. In a large bowl, combine the lentils, sautéed veggies and remainder of the ingredients through the cayenne (walnuts, ground flax, nutritional yeast, liquid smoke, apple cider vinegar, soy sauce, breadcrumbs, oats, oregano, basil, tomato paste and cayenne). Thoroughly mix until everything is completely combined (don’t be afraid to use your hands and get in there!).

  5. Using a food processor, pulse the mixture about 10 times (if your food processor or blender is small, you may need to do this in smaller batches). Your end result should still have many visible pieces of veggies and lentils, and not totally pureed. If too dry, slowly add the ¼ cup of water.

  6. Line a loaf pan with parchment paper. Fill the pan with the mixture and press into the pan to create an even layer.

  7. Combine the ketchup and brown sugar. Spread over the top of the loaf, making sure to fully cover the mixture.

  8. Cover the loaf pan in foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes. Remove from the oven and allow it to cool 5-10 minutes before removing from the pan. Use the parchment paper to lift the loaf out of the pan. Allow to cool for an addition 5 minutes before slicing.

  9. Sprinkle with chopped parsley when ready to serve.

  10. Enjoy!

vegan lentil loaf