Lentil Loaf

Lentil loaf, an extra delicious and filling main dish that you can serve on any holiday. It is actually perfect to enjoy for Christmas!

This lentil loaf is absolutely delicious! It is thick but tender, as well as filling, nutritious, and vegan. Truly a wonderful main dish to enjoy on holidays like Christmas or even Thanksgiving!

To make this recipe, you can either use canned lentils or cook them from scratch, and you can also customize it with your favorite spices or herbs. Hope you enjoy!

How to make lentil loaf

• Preheat the oven to 350ºF or 180ºC.
• Heat the oil in a skillet and add the onion and garlic. Cook over medium-high heat until golden brown.
• Add the lentils to a mixing bowl and mash them.
• Incorporate the cooked onion and garlic and all the remaining ingredients of the vegan lentil loaf. Then mix until well combined.
• Press the mixture firmly in a lined 9×5-inch (23×13 cm) loaf pan.
• To make the glaze, just mix all the ingredients in a bowl until well combined.
• Spread the glaze evenly over the top and bake for 45-50 minutes.
• Remove from the oven and allow the loaf to cool for at least 5 minutes before removing it from the loaf pan.
• Serve your lentil loaf.

Lentil loaf ingredients and tips

• Extra virgin olive oil: I’m Spanish, so I use extra virgin olive oil to cook most of my dishes and I love how it tastes with this vegan lentil loaf. However, any type of oil is okay. I always use extra virgin oils when possible because they’re healthier. 
• Onion: any type of onion will do.
• Garlic.
• Canned lentils: you can cook them from scratch too.
• Fresh parsley.
• Flaxseed: any kind of flaxseed will work.
• Nutritional yeast: if you can’t find it, you could also use brewer’s yeast. However, nutritional yeast is the best choice for this recipe.
• Soy sauce or tamari: I used soy sauce, but tamari is a good gluten-free alternative. If you don't consume soy, coconut aminos is a great substitute. You could also add the same amount of water or vegetable stock and add more salt.
• Italian seasoning or dried oregano.
• Salt: I used ionized salt, but any salt will do.
• Ground black pepper: fresh ground black pepper tastes amazing. However, I find the store-bought version to be more convenient and also easier to measure with a teaspoon.
• Ketchup: I used store-bought ketchup, but our homemade recipe is an excellent choice.
• Brown sugar: your lentil loaf will taste great with any type of sugar.
• Feel free to serve your lentil loaf with vegan side dishes like roasted potatoes or vegan mashed potatoes.

Looking for more vegan Christmas main dishes?

• Vegan Meatloaf
• Vegan Pot Pie
• Cauliflower Steak
• Vegan Shepherd's Pie
• Vegan Turkey

Did you make this lentil loaf recipe?

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Lentil Loaf

Lentil loaf, an extra delicious and filling main dish that you can serve on any holiday. It is actually perfect to enjoy for Christmas!

5 from 4 votes

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Course: Christmas, Main Dish

Cuisine: American

Diet: Vegan

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour 5 minutes

Servings: 10

Author: Iosune

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Ingredients 

½x1x2x

US Customary - Metric

For the lentil loaf

• ▢ 1 tablespoon extra virgin olive oil
• ▢ 1 onion, finely chopped
• ▢ 4 cloves of garlic, minced
• ▢ 2 cups canned lentils, drained and rinsed
• ▢ ¼ cup fresh parsley, finely chopped
• ▢ 1 cup ground flaxseed
• ▢ 1 cup nutritional yeast
• ▢ 1 tablespoon soy sauce or tamari
• ▢ 1 tablespoon Italian seasoning or dried oregano
• ▢ ½ teaspoon salt
• ▢ ½ teaspoon ground black pepper

For the glaze

• ▢ ½ cup ketchup
• ▢ 2 tablespoon brown sugar

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Instructions

• Preheat the oven to 350ºF or 180ºC.
• Heat the oil in a skillet and add the onion and garlic. Cook over medium-high heat until golden brown, stirring occasionally. Set aside.
• Add the lentils to a mixing bowl and mash them with a fork or a potato masher.
• Incorporate the cooked onion and garlic and all the remaining ingredients of the lentil loaf. Then mix until well combined. You can also blend all the ingredients in a food processor.
• Press the mixture firmly in a lined 9×5-inch (23×13 cm) loaf pan. You could also place the mixture onto a lined baking sheet and form it into a loaf with your hands, but it is easier to make and way more convenient with a loaf pan. 
• To make the glaze, just mix all the ingredients in a bowl until well combined.
• Spread the glaze evenly over the top of the lentil loaf and bake for 45-50 minutes.
• Remove from the oven and allow the lentil loaf to cool for at least 5 minutes before removing it from the loaf pan.
• Serve your lentil loaf with vegan side dishes like roasted potatoes or vegan mashed potatoes.
• Keep it in an airtight container in the fridge for 5 to 7 days.

Notes

• Feel free to use any type of oil, onion, flaxseed, salt, or sugar.
• You can also cook the lentils from scratch.
• If you can’t find nutritional yeast, you could also use brewer’s yeast. However, nutritional yeast is the best choice for this lentil loaf recipe.
• I used store-bought ketchup, but our homemade recipe will work great with this vegan lentil loaf.

Nutrition

Serving: 1serving | Calories: 265kcal | Carbohydrates: 37g | Protein: 15.8g | Fat: 6g | Saturated Fat: 0.8g | Sodium: 353mg | Fiber: 17.5g | Sugar: 6g