Delicious Lentil Loaf


I know nobody expects the words 'lentils' and 'delicious' in the same recipe title, but this lentil loaf is a hit with vegans, vegetarians and even meat-eaters! I've left the glaze open to your own tastes, you can use anything from barbeque sauce to your own mother's meatloaf glaze. Please add your glaze recipes into the comments!

close up view of a sliced Lentil Loaf with a knife in a red baking dish
Prep Time:
15 mins
Cook Time:
1 hrs 25 mins
Additional Time:
10 mins
Total Time:
1 hrs 50 mins
1 loaf


Lentil Loaf:

  • 2 ½ cups water

  • 1 cup brown lentils

  • cup water

  • 3 tablespoons ground flax seed

  • 2 tablespoons olive oil

  • 1 onion, minced

  • 1 cup minced fresh mushrooms

  • 1 cup minced celery

  • 2 large cloves garlic, minced

  • ¾ cup quick-cooking oats

  • ½ cup all-purpose flour

  • 1 teaspoon dried basil

  • 1 teaspoon ground black pepper

  • 1 teaspoon salt

  • ½ teaspoon onion powder


  • ¼ cup ketchup

  • ¼ cup brown sugar

  • 2 tablespoons mustard

  • 2 tablespoons smoky barbeque sauce


  1. Combine 2 1/2 cups water and lentils in a saucepan; bring to a boil. Reduce heat, cover saucepan, and simmer until all the liquid is absorbed and lentils are tender, 20 to 30 minutes.

  2. Mix 1/3 cup water and ground flax seed together in a bowl; set aside until thickened, at least 10 minutes.

  3. Heat olive oil in a large pot over medium heat; cook and stir onion, mushrooms, celery, and garlic until softened and liquid from mushrooms has evaporated, 5 to 10 minutes.

  4. Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan.

  5. Transfer cooked lentils to a food processor and pulse until about 75 percent of lentils are mashed. Mix onion-mushroom mixture, flax seed-water mixture, oats, flour, basil, black pepper, salt, and onion powder into lentils until well combined. Press lentil mixture into the prepared loaf pan.

  6. Combine ketchup, brown sugar, mustard, and barbeque sauce in a saucepan over medium-low heat; cook and stir until glaze is smooth and brown sugar is dissolved, about 5 minutes. Remove saucepan from heat.

  7. Bake loaf in the preheated oven for 35 minutes. Spread 1/4 cup glaze over lentil loaf; continue baking until cooked through, 10 to 15 minutes more. Serve lentil loaf with remaining glaze on the side.

Cook's Note:

Substitute vegetable stock for the 2 1/2 cups water, if desired. Dried oregano can be used in place of the dried basil. Dehydrated onion can be used in place of the onion powder.

Lentils can also be mashed using a fork instead of the food processor, if desired.

Nutrition Facts (per serving)

318 Calories
8g Fat
51g Carbs
13g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 318
% Daily Value *
Total Fat 8g 10%
Saturated Fat 1g 5%
Sodium 643mg 28%
Total Carbohydrate 51g 19%
Dietary Fiber 14g 48%
Total Sugars 13g
Protein 13g
Vitamin C 7mg 37%
Calcium 74mg 6%
Iron 4mg 23%
Potassium 624mg 13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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