Savory Herb Lentil Loaf

A hearty, plant-based loaf made with lentils, vegetables, and herbs—perfect as a wholesome dinner centerpiece or meal prep option. Packed with fiber and plant protein!

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Course Main Course

Cuisine Plant-Based, Vegan

Ingredients

- 1 cup dried brown or green lentils or 2.5 cups cooked
- 1 tbsp olive oil
- 1 small onion finely diced
- 2 garlic cloves minced
- 1 cup grated carrot
- 1 celery stalk finely chopped
- 1/2 red bell pepper finely chopped
- 2 tbsp tomato paste
- 1 tbsp soy sauce or tamari
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1/2 tsp smoked paprika
- 1/2 cup rolled oats
- 1/2 cup ground flaxseed or oat flour
- Salt and pepper to taste
For the glaze:
- 2 tbsp tomato paste
- 1 tsp balsamic vinegar
- 1 tsp maple syrup

Instructions

Cook the Lentils
Rinse lentils and cook in water (2.5–3 cups) until tender, about 20 minutes. Drain any excess water and mash slightly with a fork.
Sauté Veggies
Heat olive oil in a pan and sauté onion, garlic, carrot, celery, and red pepper until soft (5–7 minutes). Add tomato paste, soy sauce, and spices.
Mix the Loaf
In a large bowl, combine the lentils, sautéed veggies, oats, flaxseed, salt, and pepper. Mix well. If the mixture is too wet, add a bit more oats or flax.
Shape and Glaze
Press the mixture into a lined loaf pan. Stir together the glaze ingredients and spread on top.
Bake
Bake at 180°C (350°F) for 35–40 minutes until firm. Let cool 10 minutes before slicing.
prep_time: PT20M
cook_time: PT40M
total_time: PT1H
servings: 6

Notes

nutrition:
calories: ~180
carbohydrates: ~25g
protein: ~9g
fat: ~5g
fiber: ~8g
sodium: ~200mg

notes:
- Use red lentils for a softer texture, brown or green for firmer slices.
- Great served with mashed potatoes or steamed greens.
- Keeps well in the fridge for up to 5 days and freezes beautifully.

Keyword lentil loaf, vegan meatloaf, plant protein loaf, high fiber dinner