This vegan lentil loaf makes for a lovely vegan main entree for a holiday meal. It can be prepped 1-2 days in advance and leftovers can be frozen!
Oh boy do I have a treat for you today! It’s a vegan lentil loaf that’s like the meatloaf my mom used to make only with lentils instead of meat. It’s amazingly flavorful and works beautifully as a vegetarian or vegan main-entree for a holiday meal. That said, don’t be surprised if you find the meat-eaters in your life enjoying it as well.
WATCH HOW TO MAKE THIS VEGAN LENTIL LOAF:
To make sure the lentil loaf has plenty of flavor, we’re cooking the onion, garlic, carrot and celery and adding a variety of spices to the mix. For texture we’re using some chopped toasted walnuts and reserving about 1/2 cup of the lentils to stir in after pulsing the mixture in the food processor (affiliate link).
Like traditional meatloaf, this vegan lentil loaf has a sweet and savory tomato-based glaze, but it’s homemade and free of refined sugar. Maple syrup is one of my favorite natural sweeteners and I knew it’s subtle sweetness would pair nicely with the flavors of the loaf so I started experimenting. It gives the loaf the perfect amount of sweetness and a bit of a nostalgic factor for those of us that were served traditional meatloaf as kids. Just remember to use 100% pure maple syrup, not the processed syrups sold for pancakes. Literally the first ingredient on those syrups is corn syrup or high fructose corn syrup… no thanks!
The nice thing about this particular lentil loaf (besides the flavor, which is amazing btw) is that it holds together really well and doesn’t crumble when you cut it for serving.
If you want to prep the lentil loaf ahead of time I recommend prepping it fully, covering it with foil or plastic wrap and keeping it in the fridge for 1-2 days before baking as instructed in the recipe.
Leftovers should keep for up to 5 days in the fridge, but you can freeze the lentil loaf too. To freeze, just bake lentil loaf and let cool to room temperature, wrap slices in foil or plastic wrap and freeze for up to 1 month. To reheat, thaw slice(s) in the fridge then heat in the microwave or bake in a 275°F oven until the lentil loaf slice has heated through, about 15 minutes.
If you decide to try this vegan lentil loaf, please let me know how it turns out by leaving a comment and star rating below!
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This festive vegan lentil loaf is packed with flavor and makes for a lovely vegetarian main-entree for a holiday meal.
Ingredients
- 1/2 cup dry brown (green) lentils
- 1 1/3 cup water
- 1 bay leaf
- 1 Tablespoon olive oil or avocado oil
- 1/2 large onion (about 1 heaping cup), chopped
- 3 cloves garlic, minced
- 1 stalk of celery, chopped
- 1 carrot, peeled and chopped
- 1/2 cup chopped walnuts
- 1 cup rolled oats
- 3 Tablespoons tamari
- 3 Tablespoons tomato paste
- 2 Tablespoons ground flaxseed
- 2 Tablespoons nutritional yeast
- 2 teaspoons pure maple syrup
- 1 teaspoon apple cider vinegar
- 1/4 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground pepper
- 1/4 teaspoon sea salt
Maple Sweetened Glaze:
- 2 Tablespoons tomato paste
- 1 1/2 Tablespoons pure maple syrup
- 1 Tablespoon balsamic vinegar
- pinch of sea salt
Instructions
- Pre-heat oven to 375°F.
- Prepare lentils by rinsing them and adding to a pot with water and a bay leaf. Bring the water to a boil, then reduce heat down and simmer covered until all the liquid is absorbed and lentils are tender (about 15-20 minutes). Remove from heat, discard the bay leaf and set the lentils aside to cool. This step can be done in advance.
- In the meantime toast walnuts by spreading them onto a baking sheet and toasting in the oven for about 8-10 minutes. Remove from oven and let cool.
- Heat oil over medium heat in a medium sauté pan and cook onions, garlic, carrots and celery until they’ve softened and become fragrant. About 5-10 minutes. Once cooked remove from stovetop to cool.
- Add lentils (reserve ½ cup for later), cooked veggies, toasted walnuts, oats, tamari, tomato paste, ground flaxseed, nutritional yeast, maple syrup, apple cider vinegar, thyme, oregano, basil, cayenne pepper, ground pepper and sea salt to the food processor (affiliate link). Pulse until mixture is just combined and the texture is to your liking. You want the mixture to be combined enough to stick together, but you don’t want it to be completely pulverized.
- Stir in the reserved lentils and press mixture into parchment lined loaf pan. I used a 9″ x 5″ x 2½”.
- In a small bowl stir together glaze ingredients and spread the glaze over top of the loaf.
- Bake covered with foil for 25 minutes. Uncover and bake for about 8 more minutes. Let the loaf rest 15 minutes before cutting and serving.
- Store leftovers in a sealed container for up to 5 days in the fridge. Or freeze for up to 1 month.
Notes
- To prep the lentil loaf ahead of time: I recommend prepping it fully, covering it with foil or plastic wrap and keeping it in the fridge for 1-2 days before baking as instructed in the recipe.
- To freeze the lentil loaf: bake lentil loaf and let cool to room temperature, wrap slices in foil or plastic wrap and freeze for up to 1 month. To reheat, thaw slice(s) in the fridge, then heat in the microwave or bake in a 275°F oven until the lentil loaf slice has heated through, about 15 minutes.
Nutrition
- Serving Size: 1 slice
- Calories: 306
- Sugar: 6g
- Fat: 8g
- Carbohydrates: 44g
- Fiber: 18g
- Protein: 17g
Keywords: vegan lentil loaf, vegetarian lentil loaf, lentil loaf, best lentil loaf, vegan meatloaf
This post is part of a partnership with Pure Canada Maple. Maple syrup is one of my favorite natural sweeteners and as always, opinions are my own.
Emilie @ Emilie Eats says
November 9, 2015 at 11:48 amThis looks delicious!! I’m sure even meat-eaters would enjoy it. I might have to make this for our Friends-giving!
Brittany Mullins says
November 9, 2015 at 11:15 pmThanks Emilie. Let me know if you try it for your Friendsgiving. Ours is this weekend. 🙂
Gladys Dawson says
January 12, 2018 at 1:58 amTried this tonight…it was absolutely delicious! Going to make it again in two days for friends!
Brittany Mullins says
January 12, 2018 at 10:33 amYay!! I’m so glad that you enjoyed the lentil loaf, Gladys. I hope your friends love it too!
Tiffany says
November 9, 2015 at 4:45 pmWhat do you usually serve with this dish?
Brittany Mullins says
November 9, 2015 at 11:17 pmI’d serve it with a salad and a veggie side like roasted broccoli, brussels sprouts and/or some potatoes. 🙂
Allyson says
November 10, 2015 at 11:10 amMy son has a nut allergy. Is there a way I can make this minus the nuts or are the nuts necessary?
Brittany Mullins says
November 12, 2015 at 11:35 amHi Allyson. The nuts aren’t necessary for holding it together — just flavor and texture. You could try using seeds instead… maybe sunflower seeds? If not, you could also try it without the nuts. Let me know how it turns out it!!
Lindsey says
November 12, 2015 at 12:58 amThis looks incredible!!! I am sure I con convince my meet eating family to eat this for dinner instead one of these days. Great recipe!!!
Monica says
November 12, 2015 at 5:22 pmHi, I don’t own a food processor. Is it the walnuts that need grinding up? How to make this without a food processor? Blender? Thank you!
Brittany Mullins says
November 12, 2015 at 8:35 pmThe food processor combines everything and chops the walnuts, but I think you could chop/crush the walnuts small enough without a food processor. I would just mash the lentils (reserve the 1/2 cup as normal so some are fully intact) and then stir everything together really well.
The Vegan Junction says
November 12, 2015 at 5:57 pmThis looks great, and I bet it will go well with some brussel sprouts and potatoes!
Brittany Mullins says
November 12, 2015 at 6:33 pmYes, it would be delish with these brussels sprouts or green beans.
Beatriz says
November 12, 2015 at 6:27 pmIt looks amazing! Is it possible to use orange lentils though?
Brittany Mullins says
November 12, 2015 at 6:41 pmI wouldn’t recommend it because they are much softer than green/brown lentils and won’t hold up as well for the loaf.
Emily Finkelman says
August 22, 2016 at 7:37 amI used orange lentils and it came out delicious. May have been missing some of the texture but it is still great! Thanks for the recipe
★★★★★
Brittany Mullins says
August 22, 2016 at 9:40 amOh interesting! I’m so glad to know it works with red/orange lentils too. Thanks Emily.
Mal Chus says
October 29, 2018 at 2:11 amHow do you feel our friend, the black lentil, would fare in this fare? Mixing in some with the other lentil type might give said loaf an even meatier appearance, more fully allowing me to trick my carnivorous friends into health.
Brittany Mullins says
October 29, 2018 at 9:14 amHey Mal. I haven’t tried this with black lentils but I don’t see why it wouldn’t work. Let me know if you try it!
Nan says
November 12, 2015 at 6:56 pmMy daughter is allergic to walnuts. Would almonds be a good replacement or would it be better just to leave nuts out altogether? Thanks!
Brittany Mullins says
November 12, 2015 at 9:10 pmI think you could try sunflower seeds or just leave the walnuts out. Let me know how it turns out!
Lulu says
May 13, 2017 at 1:01 pmI’m not a walnut fan so I always replace walnuts with pecans. Works every time.
elsetjazar says
November 12, 2015 at 8:05 pmHow many lentils do we need? The recipe says to keep 1/2 a cup of lentils aside, but in the list of the ingredients, it only says 1/2 cup lentils.
Brittany Mullins says
November 12, 2015 at 9:11 pmIn the recipe the 1/2 cup measurement is for dry lentils. Once they’re cooked you’ll have about 1 1/2 cups to work with.
Kaitlyn says
November 15, 2015 at 1:19 pmI made this for dinner last night and it was great! Even my skeptical omni husband loved it. Will definitely be making again. Served with mashed potatoes and vegan gravy, and roasted veggies.
Brittany Mullins says
November 17, 2015 at 8:34 amHooray!! I bet it was amazing with mashed potatoes, gravy and roasted veggies. Yum.
Sue Ellen says
November 17, 2015 at 7:48 amThis looks relish! Could it be baked in muffin pans and frozen? Thank you!
Brittany Mullins says
November 17, 2015 at 8:34 amHi Susan. I definitely think it could be made in a muffin pan. I haven’t tried freezing it so I’m not sure how it will taste after being frozen but it’s worth a shot!
Merle Higdon says
November 17, 2015 at 9:10 amI am new to the whole lentil thing so could I use my Earthly Choice Lentil Trio (red split, green and Black Beluga) lentils for this?
JJ Kunkle says
November 17, 2015 at 1:41 pmThinking about making two loves this evening, and freezing one. Hope it freezes well.
Tami says
November 18, 2015 at 1:20 pmI made this loaf yesterday but subbed more oats for the walnuts to keep the fat and calories lower – and even with those changes it was fantastic! Even the guys in my house like it. Thanks for such a great recipe.
Brittany Mullins says
November 18, 2015 at 5:01 pmHooray!! So glad you all enjoyed it, Tami.
T says
November 18, 2015 at 7:29 pmI don’t see where the total amount of lentils is listed. Ingredients says 1/2 cup but later in the preparation it says all lentils except for the reserved 1/2 cup.
Brittany Mullins says
November 18, 2015 at 8:00 pmHi T, sorry for the confusion. In the recipe the 1/2 cup measurement is for dry lentils. Once they’re cooked you’ll have about 1 1/2 cups to work with.
Deb ShireGardener says
November 20, 2015 at 4:49 pmI’m looking forward to trying this. Soon. Do you think omitting the tamari will matter? I need very low salt recipes. Also, do you think it will freeze well as I’m the only veggie in a house of carnivores. Thanks
Brittany Mullins says
November 20, 2015 at 5:30 pmHi Deb. You can certainly without the tamari. It won’t taste exactly the same because the tamari does add flavor but it will still be good. I haven’t tried freezing it but I don’t see why it wouldn’t freeze well.
EILEEN says
November 24, 2015 at 4:44 amTamari or ordinary soy – can I swop?
Brittany Mullins says
November 24, 2015 at 9:01 amYes! You can swap. I just use tamari beacuse it’s gluten-free.
Karlyn Schnapp says
November 26, 2015 at 11:05 pmMy husband wants to know what the white powder is on top of the red sauce? He said he did not see it in the recipe.
Brittany Mullins says
November 26, 2015 at 11:32 pmHi Karlyn. I’m not sure which photo you’re looking at, but there’s no white powder. In the food processor there are a few oats on top of the tomato paste. Maybe that’s what he’s seeing?
E says
December 4, 2017 at 2:07 pmIt’s not white powder, it’s the reflection off the glaze. 🙂
C says
November 30, 2015 at 6:31 pmI made this for thanksgiving and it was delicious! 🙂
Lisa says
December 20, 2015 at 6:16 pmCould I use Beluga lentils instead of Green lentils for added texture (as I’m thinking about dropping the walnuts)? Or do you need the Green to help bind the thing together?
Brittany Mullins says
December 21, 2015 at 6:06 pmYou can certainly try it with beluga lentils but I do think the slight mushiness of the green lentils help everything bind together.
Katie says
April 28, 2016 at 11:19 pmVery yummy!
I forgot to put in the ACV, and accidentally put in 2TB maple syrup (instead of tsp), but it still turned out yummy! I also used fresh herbs just because I had them on hand. 🙂
Joyo says
June 15, 2016 at 6:14 pmThis is absolutely delicious. I have it on a bun with some mustard, much like a veggie burger. Thanks for posting this great recipe.
★★★★★
Brittany Mullins says
June 16, 2016 at 11:35 pmSo glad you like it! Your serving suggestion makes me want to create a lentil burger!!
Charlene says
September 25, 2016 at 11:38 amHi just wondering if this can be frozen after cooking? Thank you!!
Brittany Mullins says
September 25, 2016 at 6:26 pmGreat question! I haven’t tried freezing it but I’m pretty sure it would freeze fine. Let me know if you try it.
Rebecca says
October 7, 2016 at 5:28 amI can’t wait to try this. How do you get it out of the loaf pan without messing up the glaze? This is a perennial problem for me when I make loaves.
Kristen | Good and Guilty Vegan says
October 22, 2016 at 6:27 pmThis loaf is AMAZZZIIINNNNGGGG!!!! Made with without walnuts and used liquid aminos instead of tamari but came out tasting seriously incredible. I have to admit, I was skeptical at first, but I’m so glad I tried it because now this will definitely be in my weekly rotation for meals! Thanks for much for the recipe — I LOVE IT!!
★★★★★
Kari says
December 4, 2016 at 8:45 pmHello! I’m anxious to try this for dinner tomorrow night! Question- how many servings does this make? Thank you!!
Brittany Mullins says
December 5, 2016 at 8:31 amHi Kari. The lentil load makes 8 slices. Enjoy!
Michele says
December 7, 2016 at 4:10 pmI made this for my family for Thanksgiving and they loved it!! I can’t eat oats or wheat. What can I use in place of oats/breadcrumbs?
★★★★★
Juliana says
December 31, 2016 at 8:40 amHello! I’m making this recipe today. How many servings does this make?
Brittany Mullins says
December 31, 2016 at 11:21 amYay! I hope you love the loaf. It makes 8 servings.
Caitlin Schwanger says
January 10, 2017 at 5:35 pmI cannot get over how delicious this is!!! We love this! And omnis love it, too!
★★★★★
Brittany Mullins says
January 11, 2017 at 9:23 amYay! So glad you loved it. 🙂
Naomi says
January 31, 2017 at 5:00 pmYou mentioned something about enjoying the crunchy texture. I am not into crunchy meatloaf and was wondering what ingredient gives it the crunch so I’ll be sure to omit that ingredient. Is it the walnuts?
★★★★★
Brittany Mullins says
February 1, 2017 at 9:32 amIt’s definitely not super crunchy, the walnuts just give it a bit of texture. That said, you can process them down a bit more or leave out the walnuts and use extra lentils. Up to you! 🙂
Gretchen says
February 26, 2017 at 9:05 pmAfter looking thru several recipes for lentil loaf I settled on this one, mostly because I had all of the ingredients, it was excellent. The blend of seasonings was just right and the homemade glaze instead of ketchup added a special zing. The only change I made was to add the herbs to the veggies while I sauteed them and I only did that out of habit. Otherwise I followed the recipe which I rarely ever do. Im going to put this in my recipe book. Thank you!
★★★★★
Brittany Mullins says
March 1, 2017 at 8:00 amYay! I’m so glad you enjoyed the lentil loaf so much, Gretchen. And I love the homemade glaze… so much better than ketchup. 🙂
Rosey says
April 17, 2017 at 9:26 pmJust made this and loved it! So good! I guess we have big appetites bc I had to cut it into 4 slices otherwise the slices looked super small ????
★★★★★
Clara says
July 31, 2017 at 8:29 amI have green lentils I bought from Trader Joes. I assume they are cooked becuase they are in a bag of liquid (new to this). Are dry lentils uncooked? Where do I find those? Or can I use the lentils I got. Does it make a difference? Thanks
Brittany Mullins says
August 1, 2017 at 8:08 amHi Clara. I’ve bought those cooked lentils from Trader Joe’s before so I know exactly which ones you’re referring to. Dry lentils are uncooked, usually in a bag and on the same aisle as canned goods and uncooked rice. Cooking dry lentils increases their volume so 1/2 cup of dry lentils will give you about 1 1/2 cups of cooked lentils. If you’re planning to use the pre-cooked lentils from Trader Joe’s (which is totally fine) I would measure out about 1 1/2 cups and skip steps 2 and 3 within the recipe. Let me know how the recipe turns out for you!
Amanda says
August 11, 2017 at 6:22 pmIs the nutritional yeast necessary? That is not something readily available in my area.
Brittany Mullins says
August 14, 2017 at 9:51 amI think it adds a nice savory, umami flavor but it’s not imperative to the recipe so feel free to leave it out if you don’t have it on hand.
Jennie says
August 14, 2017 at 12:56 amI made this and it is delicious! Thanks so much for sharing this recipe! I will definitely be making this again. I noticed several people asked if it freezes well. Indeed it does! I sliced it, wrapped each slice in platic wrap, then put them all in a zip lock bag. I will likely double or triple the recipe next time just so I can keep it on hand for quick weeknight dinners and as sandwich filling for packed lunches. Thanks again, great recipe!
Brittany Mullins says
August 14, 2017 at 9:56 amYay!! I’m so glad that you liked the recipe, Jennie. And thank you for the tip about freezing it too!!
Meghan says
August 15, 2017 at 1:59 pmHI just made this recipe for my meal prep this week super excited about it but not sure where you came up with the nutrition facts when I typed the recipe into my tracker I came up with very different results… I followed the recipe almost to a tea so not sure why the macros are so off
Joan says
September 17, 2017 at 2:11 pmJust took this lentil loaf out of the oven 30 minutes ago and tried a taste. It is DELICIOUS! Only change I made was to add a sprinkle of nutmeg in the glaze. I recommend it! ????
Linda Ward says
October 10, 2017 at 11:10 pmThis recipe was delish! My daughter wants this for Thanksgiving dinner. Thank you for the recipe.
Brittany Mullins says
October 10, 2017 at 11:23 pmSo glad you enjoyed it, Linda!
W says
October 17, 2017 at 10:44 amCan it be frozen after made?
Mia says
November 1, 2017 at 12:55 pmWhat is the texture like? I am thinking about adapting this into a baked lentil meatball recipe because my previous attempts have come out with a mushy texture instead of the chewy texture of meat. Is it chewy or mushy?
Brittany Mullins says
November 2, 2017 at 9:17 amI think it’s going to be a little softer than what you’re envisioning. It doesn’t have the texture of meat… more like the texture of a bean burger.
Katie says
November 12, 2017 at 2:51 pmI’d like to try preparing this ahead of time for Thanksgiving. Could I get it all in the loaf pan and store in the fridge overnight, then bake the next day?
Brittany Mullins says
November 13, 2017 at 11:24 amSure! I think that’s an excellent idea.
Julia says
November 13, 2017 at 10:44 amCan I️ make this loaf a day or two in advance and keep it in fridge until time to bake? Thinking ahead to Thanksgiving . Thank you!
Brittany Mullins says
November 13, 2017 at 11:25 amTotally! I think that’s a great idea and will keep your prep to a minimum on Thanksgiving Day.
Beth says
December 26, 2017 at 7:07 pmYes. I did! I just set it out for an hour before baking.
Jennifer says
December 3, 2017 at 11:14 pmSo flavorful!
Marie says
December 10, 2017 at 12:47 pmMade this today to taste before making making it for guests. I did add some chick pea flour to the mixture. It cooked well, Sliced well but it tasted better cold
Made this today to try before I do it for guests. I did add some chickpea flour to the mixture. It cooked well and sliced well but I felt it need something for more punch, next time I will add some smoke paprika. It tasted better cold like a courgette cake.
Mina says
December 24, 2017 at 7:41 pmSeriously this is the best Vegan meat loaf. I don’t have a food processor, so I used my blender. I had the oats at the very bottom and it turned it into oat flour. I was worried I screwed up the recipe. I had to stop the blender every so often and mix to make sure everything blended evenly. It was more work, but to my surprise this loaf came out firm yet very tender with a similar consistency to meat. I believe it had to do with using the blender. What I thought I screwed up ended with a good outcome.
Beth says
December 26, 2017 at 7:06 pmMade this tonight for the first time. I really like it, but me my dad said “meh”.
We decided next time we’d substitute Worcestershire sauce for the maple syrup & also add black pepper & some diced green chilies.
We thought the texture was good. I’ll need to be careful with the chilies so it doesn’t get too soft.
Thank you for the yummy recipe!
Christina says
February 16, 2018 at 6:38 pmThis was amazing!!! My entire family loved it. I especially love the glaze. So simple to make. I’ll be making it again!
Michelle says
March 22, 2018 at 6:18 pmI have made many lentil loafs and yours is by far the BEST I have made. I left out the nuts, added a 1/2 cup corn and mushrooms. I also added a light sprinkle of cayenne in the topping. I served it with mashed potatoes and gravy. Next time I will double to make two, one to eat now and freeze.
Miranda says
April 2, 2018 at 3:55 amThis has become one of my favorite recipes. When I bring it to work potlucks, even the meat-eaters love it. I always make 1 1/2 times the amount of glaze, it’s so tasty.
I noticed several commenters asked about making it without a food processor. When I first started making it, I didn’t own one, so I know it can be done. What I recommend is dicing up the carrots and celery very fine before cooking them, and crushing the nuts with a mortar and pestle. Then just mash up your cooked lentils with a fork (no need to set any aside, as they’re already not getting as pureed this way) and mix in everything else. It’s definitely more time-consuming, but delicious enough to be worth the effort.
I recently got a food processor, and of course this recipe was one of the first things I used it for. Way easier! The results are pretty much the same, so yes, even if you don’t have a food processor you’ll get an excellent version of this recipe if you’re willing to put in the time. But if you do have one, by all means use it!
Also, chia seeds work instead of flax seeds if they happen to be what you have on hand; in fact, if you’re working without a food processor, I would recommend chia seeds since they don’t need to be ground.
Thank you for such a delicious recipe!
★★★★★
Courtney says
April 26, 2018 at 2:04 pmHi there I am currently in the making of this recipe, and am stuck at the celery… when you say celery stalk do you mean one rib of celery or the whole stalk? Thanks
Brittany Mullins says
April 26, 2018 at 2:22 pmOops!! That’s my mistake. The recipe should say one rib of celery, not the whole stalk. 😉
Lauren says
June 12, 2018 at 7:43 pmSoo good! Even my 4 year old daughter loves it. Worth the prep work!! I
★★★★★
densie bain says
August 25, 2018 at 4:12 pmHi I was just about to make this, I don’t have quite enough of brown lentils so I was wondering could I add a few split green peas to make a 1/2 cup? Thanks in advance, Denise
Brittany Mullins says
October 29, 2018 at 2:31 pmHey Denise! I haven’t ever made the recipe with split green peas so I’m not 100% sure. Did you end up trying it?
Sarah Price says
December 3, 2018 at 10:49 pmI make this every Thanksgiving, and a few other days when we also enjoy mashed potatoes and gravy. The meat-eaters in my family all love it too. Thanks for a really great recipe. The balsamic, maple, and tomato paste glaze is just fantastic.
Lindsay Whitehead says
January 17, 2019 at 9:11 amWow!! I have never made or eaten a lentil loaf before! My family does a completely Vegan Thanksgiving every year and I thought this would be a healthier substitute for our traditional Tofurkey. It was DELIGHTFUL! I doubled the recipe, not realizing how filling one small slice would be!! This recipe was packed full of flavor and really hit the spot- Tofurkey was NOT missed:)
★★★★★
Heather says
January 19, 2019 at 10:47 pmAbsolutely delicious! I made this exactly as the recipe stated except I didn’t have any ground flax so I omitted it. The texture was perfect and the taste exceptional. This is my favourite lentil loaf recipe. I served with potatoes,green beans and babied beans. My meat eating friends even raved about it.
Samantha says
February 19, 2019 at 3:43 pmWOW! This recipe is the bomb! I made it last night and the smell wafting throughout the house was drool worthy! I used canned lentils for ease and it turned out perfectly. I think the sauce covering the loaf is what really makes it, sweet yet savory and only 4 simple ingredients. My boyfriend wasn’t able to try it fresh out of the oven but he’s certainly looking forward to the leftovers tonight!
★★★★★
pickles says
March 10, 2019 at 6:44 amPerfect recipe! I added a little liquid smoke to the glaze, was a well paired addition. Definitely adding to the rotation.
Sarah says
April 1, 2019 at 10:09 pmWhat food processor specifically are you using to make this? How large?
★★★★
Amy Weaver says
April 4, 2019 at 5:51 pmThanks for this delicious recipe! I’ve made it twice now, and it turned out great. My husband is on a plant-based, oil-free diet for his heart, and I just sauteed the veggies in a little vegetable stock instead of oil and eliminated the nuts. I will make this on a regular basis.
★★★★★