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Square photo of some slices of lentil loaf

Lentil Loaf

  • Author: Iosune
  • Prep: 15 mins
  • Cook: 50 mins
  • Total: 1 hour 5 mins
  • 8-10 1x
  • Main Dish, Christmas
  • American
  • Vegan

Servings 8-10 1x

Scale Tap or hover over number to scale servings

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


For the lentil loaf

  • 1 tbsp extra virgin olive oil
  • 1 onion, finely chopped
  • 4 cloves of garlic, minced
  • 2 cups canned lentils (400 g), drained and rinsed
  • ¼ cup fresh parsley (15 g), finely chopped
  • 1 cup ground flaxseed (120 g)
  • 1 cup nutritional yeast (70 g)
  • 1 tbsp soy sauce or tamari
  • 1 tbsp Italian seasoning or dried oregano
  • ½ tsp salt
  • ½ tsp ground black pepper

For the glaze

  • ½ cup ketchup (120 ml)
  • 2 tbsp brown sugar



  1. Preheat the oven to 350ºF or 180ºC.
  2. Heat the oil in a skillet and add the onion and garlic. Cook over medium-high heat until golden brown, stirring occasionally. Set aside.
  3. Add the lentils to a mixing bowl and mash them with a fork or a potato masher.
  4. 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.
  5. 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. 
  6. To make the glaze, just mix all the ingredients in a bowl until well combined.
  7. Spread the glaze evenly over the top of the lentil loaf and bake for 45-50 minutes.
  8. Remove from the oven and allow the lentil loaf to cool for at least 5 minutes before removing it from the loaf pan.
  9. Serve your lentil loaf with vegan side dishes like roasted potatoes or vegan mashed potatoes.
  10. Keep it in an airtight container in the fridge for 5 to 7 days.


  • 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.


  • Serving Size: 1/10 of the recipe
  • Calories: 265
  • Sugar: 6 g
  • Sodium: 353 mg
  • Fat: 6 g
  • Saturated Fat: 0.8 g
  • Carbohydrates: 37 g
  • Fiber: 17.5 g
  • Protein: 15.8 g