This vegan Lentil Loaf is moist and flavorful. It will be the star attraction at any holiday party. Made with lentils, quinoa, and vegetables.
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"This is the best lentil loaf I've tried! I've made a few other recipes that required more steps, more seasoning, more time, but they weren't quite right in taste or texture for me. This is the easiest, thanks to canned lentils, and the seasoning is simple and not overpowering. I love the addition of quinoa and ketchup in the loaf. I used marjoram in place of thyme (don't like it), and sugar free ketchup. My husband and I both declare this the best lentil loaf I've made, so I will be making it again and again! Thanks for the awesome recipe! - Rene"
This healthy Lentil Loaf is pure comfort food. It has a great texture and it is loaded with flavor.
It's a great recipe for the holidays when you want a hearty vegan dish to be the star of the show. (I know how it is filling up on sides because that is all that is available.)
Serve it with my Sangria recipe, Cranberry Kombucha recipe, Cranberry Apple Jam recipe, Roasted Sweet Potato and Apple Salad, and Mashed Cauliflower.
Some other lentil recipes to try are my Vegan Lentil Skillet Lasagna recipe, Vegan Lentil Burgers, or BBQ Lentil Sandwich.
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❤️ Why You'll Love It
- It is a hearty, healthy meal.
- It makes a great main dish for the holidays.
- It's packed with protein.
🧾 Ingredients
- Quinoa: Has a mild nutty flavor. Binds it all together.
- Vegetable broth: I like low sodium vegetable broth so that I can control the amount of sodium.
- Veggies: I used onion, celery and carrots for a flavor base.
- Olive oil: For flavor and cooking the vegetables in.
- Garlic: Add a pungent flavor.
- Thyme: Adds an earthy minty flavor. It reminds me of Thanksgiving. You can use your favorite herbs.
- Ground flaxseed: Binds it all together.
- Lentils: I used canned brown lentils.
- Ketchup: Adds a sweet vinegar flavor.
- Salt and pepper: Enhances the other flavors and adds flavor. I like to use sea salt.
- Tamari: Adds an umami flavor. I used low sodium gluten-free tamari so that I can control the sodium.
To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
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🔪 Instructions
Step 1: Toast quinoa in a pan to add a nutty flavor. Add vegetable broth and bring to a boil.
Step 2: Reduce heat to a simmer and cook until liquid is absorbed about 15 minutes. Let sit for 5 minutes to get fluffy.
Step 3: Cook onions until translucent.
Step 4: Add garlic, then chopped celery, carrots, and thyme. Cook until crisp tender.
Step 5: Add onion, carrot, and celery mixture, quinoa, lentils, and ground flax into a large mixing bowl.
Step 6: Mash with a pastry blender or potato masher.
Step 7: Add ketchup, salt, and pepper.
Step 8: Mix well.
Step 9: In a small bowl mix ketchup and tamari.
Step 10: Spread olive oil into a baking dish or loaf pan. Spread lentil mixture into the dish.
Step 11: Spread the ketchup mixture on top of the lentil loaf. Cover with foil and bake for 30 minutes.
Step 12: Then, bake uncovered for 8 more minutes.
🍽 Serving
- Super Creamy Vegan Mac and Cheese
- Vegan Mushroom Stuffing
- Roasted Brussels Sprouts and Apples with Tahini Dressing
- Vegan Mashed Potatoes with Roasted Garlic
- Vegan Caramelized Onion and Mushroom Gravy
- Roasted Beet and Butternut Squash Salad with Maple Tahini Dressing
💭 Tips
- If you buy quinoa in the bulk section, make sure to rinse and drain it. It contains saponin, which gives it a soapy or bitter taste if not rinsed. If you buy packaged quinoa, make sure that it says it was rinsed before packaging.
- Toast your quinoa for a nutty flavor before adding vegetable broth and cooking it.
- You may be tempted to cook the quinoa in water, but the low-sodium vegetable broth makes a huge difference in the recipe because it adds so much flavor.
- The brand of vegetable broth can make a difference too. I used Trader Joe's, but there are other great ones out there as well.
- Make sure you add salt to the quinoa.
- You could cook your own lentils if you prefer. I like having at least one shortcut to make my life easier.
- Cover the lentil loaf with foil and bake it. That way the loaf and the glaze stay nice and moist. Then, cook it uncovered so that the glaze cooks onto the loaf.
- I used a glass baking dish for this recipe. If you use a metal one it won't take as long to bake.
- You can grind your own flaxseed in a coffee grinder or Nutribullet with the milling blade.
Other Lentil Recipes
🎥 Video
This vegan meatloaf is perfect for a main dish at a holiday party. The whole family will love it!
If you tried this Lentil Loaf Recipe or any other recipe on my website, please leave a ⭐️ star rating and let me know how you like it in the 💬 comments below. I love hearing from you!
📋 Recipe
Lentil Loaf
Ingredients
- ½ cup quinoa
- 1 cup low sodium vegetable broth
- Salt
- 1 cup chopped onions
- 1 tablespoon olive oil + more for greasing dish
- 1 clove garlic minced
- 2 stalks celery chopped (½ cup)
- 1 carrot chopped (¼ cup)
- 1 teaspoon dried thyme
- 2 tablespoons ground flaxseed
- 15 ounce can of lentils drained and rinsed
- ¼ cup ketchup
- Salt and pepper
Glaze
- ¼ cup ketchup
- 2 teaspoons low sodium gluten free tamari
Instructions
- Preheat oven to 375°F.
- Rinse and drain quinoa. It contains saponins, which give it a soapy or bitter taste if not rinsed. If you buy packaged quinoa, make sure that it says it was rinsed before packaging.
- Pour quinoa into a pan, and toast for a couple of minutes, if desired.
- Add vegetable broth. Bring to a boil, then reduce to a simmer. Add salt. Simmer 15 minutes, until liquid is absorbed. Let sit about 5 minutes to get fluffy. Set aside.
- Add olive oil and chopped onions to a hot pan. Cook onions until translucent over medium heat, about 3-4 minutes.
- Add minced garlic. Cook 30 seconds longer.
- Add chopped celery, carrot and dried thyme. Cook until crisp tender, about 5 minutes.
- In a mixing bowl, add onion, celery, and carrot mixture, cooked quinoa, ground flaxseed, and lentils. Mix and mash with a pastry blender or potato masher.
- Add ketchup, salt, and pepper. Mix well.
- Oil a 9 x 5 x 2 ½" loaf pan or line it with parchment paper. Pour mixture into pan and press down.
- Glaze: Mix ketchup and tamari. Spread on top of lentil loaf.
- Cover lentil loaf with foil. Bake at 375°F for 30 minutes* covered, then take foil off and bake for 8 minutes longer. Let sit 15 minutes so that it can firm up.
Notes
Nutrition
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*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
Rene says
This is the best lentil loaf I've tried! I've made a few other recipes that required more steps, more seasoning, more time, but they weren't quite right in taste or texture for me. This is the easiest, thanks to canned lentils, and the seasoning is simple and not overpowering. I love the addition of quinoa and ketchup in the loaf. I used marjoram in place of thyme (don't like it), and sugar free ketchup. My husband and I both declare this the best lentil loaf I've made, so I will be making it again and again! Thanks for the awesome recipe!
Willow Moon says
Thanks so much Rene!
Alex says
Hello 👋 there,
Thank you for sharing this recipe. I was wondering if I could use milled chia instead of flax? Thank you for any help and your time. Alex
Willow Moon says
Hi Alex, yes you could use ground chia seeds in place of the ground flax.
Nita teller says
I sure am going to make this loaf. It sounds so good. Thank you
Sammy says
I love lentils - This looks great! I'll have to give it a go!
Sammy