side angle view of vegetable lentil loaf cut into slices on a serving platter surrounded by side dishes.

4.9 from 45 reviews

A wonderfully flavored lentil loaf for the whole family to enjoy. The leftovers make for great sandwiches too!






Prepare lentils: Rinse the lentils, remove odd pieces. In large pot add 2 1/2 cups water/broth with lentils. Bring to a boil, reduce heat, cover and simmer for about 35 – 40 minutes, stirring occasionally. It’s ok if they get mushy, we are going to roughly puree 3/4 of the mixture when cooled. Once done, remove lid and set aside to cool (there should only be a little bit of water so do not drain), lentils will thicken a bit upon standing, about 15 minutes is good.

Preheat oven to 350 degrees.

Make flax egg: In small bowl combine flaxseed meal and 1/3 cup water, set aside for at least 10 minutes, preferably in the refrigerator. This will act as a binder and will thicken nicely upon sitting.

Saute vegetables & spices: In saute pan heat oil or water over medium heat. Saute garlic, onion, bell pepper, carrots and celery for about 5 minutes. Add spices mixing well to incorporate. Set aside to cool.

Mash the lentils: Using an immersion blender, food processor, back of a fork or potato masher, blend 3/4 of the lentil mixture. For me this was an important part, I tried it other ways and this worked to help as a binder. If using an immersion blender, tilt the pot slightly to the side for easier blending.

Assemble lentil loaf: Combine sauteed vegetables with the lentils, oats, oat flour and flax-egg, mix well. Taste, adding salt and pepper as needed, or any other herb or spice you might like. Place mixture into a loaf pan lined with parchment paper, leaving it overlapping for easy removal later. Press down firmly filling in along the edges too.

Glaze: Prepare your glaze by combining all ingredients in a small bowl, mix until incorporated. I recommend making each tablespoon heaping so you have plenty of this great sauce on top (if using tomato paste and mixture is too thick, add a teaspoon of water, or a little extra vinegar & syrup). Spread evenly over top the loaf.

Bake: Place in center of the oven, and bake in oven for about 45 – 50 minutes. Let cool a bit before slicing.

Serves 8

Serving suggestions: Serve with cooked asparagus, green beans, brussels sprouts, mashed potatoes, roasted red potatoes, scalloped potatoes, savory sauteed kale, baked beans, macaroni salad and/or simple salad, etc.


You may like to double up on the glaze, having some to put on the loaf after it’s removed from the oven.

If you don’t care for a little spicy heat, omit the chipotle powder.

Store: Leftovers will last 5 – 5 days in the refrigerator, in covered containers. To keep longer, store in the freezer for 2 – 3 months. To freeze, cut into individual slices with parchment paper between the slices and store in freezer safe containers or bags (if using baggies remove as much air as possible).

Reheat: I do not recommend reheating the entire loaf at once. It will most likely become too dry, as the heat will take too long to reach the center. I recommend cutting slices and reheating.

Make ahead: If you need, you can make your lentil loaf the day before and store uncooked until ready to heat, bring to room temperature and heat according to instructions above.

Using canned lentils: You can use canned (15oz) lentils, just be sure to drain and rinse them well, and mash about 2/3 – 3/4 or so.

RECOMMENDED EQUIPMENT: This loaf pan is a great size, or something similar. For lining the loaf pan I cut these parchment liners in half (affiliate links). For more of my favorite cooking tools, shop my kitchen essentials!