Moist and Tender Lentil Loaf (Vegan)

A lentil loaf on a blue platter with a plate of thanksgiving dinner in the background

Moist and Tender Lentil Loaf (Vegan)

Looking for a simple, delicious plant-based main dish that’s full of good stuff? I’m talking grated apple, lots of carrots, toasted walnuts, and thyme, all baked into a super-flavorful loaf that’s 100% vegan? This is the recipe for you! My lentil loaf recipe is moist, hearty, and holds together beautifully, thanks to a clever combo of flax seeds, oats, and breadcrumbs.

Course Main Course

Cuisine American

Diet Vegan, Vegetarian

Keyword Lentil Loaf

Prep Time 30

Cook Time 50

Total Time 1 20

Servings

Calories 464kcal

Author Katie Trant

Ingredients

1 cup dry green lentils
3 cups vegetable broth or water
½ cup walnuts chopped and toasted
½ cup sunflower seeds toasted
3 tablespoon flax seeds
½ cup water
2 tablespoon olive oil
1 ½ cups diced onion
3 cloves garlic minced
1 cup diced celery
1 cup grated carrot
⅓ cup grated apple
⅓ cup raisins
½ cup rolled oats
¾ cup breadcrumbs
2 teaspoon fresh thyme or 1 teaspoon dried thyme
salt & pepper to taste
red pepper flakes to taste

For the glaze

¼ cup tomato paste
2 tablespoon apple cider vinegar
1 tablespoon maple syrup

US Customary - Metric

Instructions

Preheat your oven 350°F / 180°C.
Pick over your lentils and give them a good rinse. Combine them in a medium pot with the 3 cups of water or veggie broth (I used broth). Bring to a boil, then reduce the heat and simmer with the lid ajar for 30 – 40 minutes. The goal is to slightly overcook the lentils so they become a bit mushy – the loaf will hold together better this way.
1 cup dry green lentils, 3 cups vegetable broth or water
Combine flax seeds and ½ cup water in a small bowl and set aside to soak for at least 10 minutes.
3 tablespoon flax seeds, ½ cup water
While the lentils are cooking, combine the walnuts and sunflower seeds in a small frying pan. Set over medium heat and toast, stirring often, for about 5 minutes, until the nuts are fragrant. Set aside to cool
½ cup walnuts, ½ cup sunflower seeds
In a large frying pan heat 2 tablespoon of olive oil. Add the onions and sauté for about 5 minutes, until they are soft and becoming translucent. Add the garlic, celery, shredded carrot, apple, and raisins. Sauté for about 5 minutes more, then remove from heat.
2 tablespoon olive oil, 1 ½ cups diced onion, 3 cloves garlic, 1 cup diced celery, 1 cup grated carrot, ⅓ cup grated apple, ⅓ cup raisins
In a large bowl combine the cooked lentils, flax seed gel, cooked vegetables, breadcrumbs, oats, and thyme. Season with salt and pepper to taste. Line a loaf pan with parchment paper, and firmly press the mixture firmly into the pan.
½ cup rolled oats, ¾ cup breadcrumbs, 2 teaspoon fresh thyme, salt & pepper, red pepper flakes
Whisk the tomato paste, apple cider vinegar, and maple syrup together to make the glaze. Brush about half of it over the top of the loaf. You can reserve the other half to brush loaf slices with, or use as a dipping sauce.
¼ cup tomato paste, 2 tablespoon apple cider vinegar, 1 tablespoon maple syrup
Place the loaf in the oven and bake for 40 – 50 minutes. The top should be slightly browned and crispy when it's finished.
Remove from the oven and cool for at least 10 minutes before you slice into it. But be warned, the loaf will slice more gracefully when it has cooled most of the way.

Notes

Nutrition values are an estimate only.
This vegan lentil loaf will be MUCH easier to slice into neat slices if you let it cool completely first. The loaf in these pictures is straight up cold from the fridge.
If you serve your loaf warm from the oven it will be more crumbly and harder to slice, but still every bit as delicious.
Can I freeze this lentil loaf?
You sure can! If you want to freeze your lentil loaf you can:
- A) Freeze the whole dang thing! Just wrap the loaf tightly with plastic wrap, toss it in a freezer bag, and it'll last 3 months in the freezer.
- B) Slice your loaf and freeze individual slices. I wrap slices in foil and throw a whole bunch of them into a freezer bag.
- C) Serve your lentil loaf fresh and freeze leftovers as individual slices.

Nutrition