Go Back

Lentil Loaf

This lentil loaf is a hearty vegetarian dish made by boiling tender lentils, then mashing and mixing them with oats, vegetables, and herbs. Baked until golden, it develops a firm yet tender texture, resembling a savory loaf that’s perfect for slicing and serving. It’s a comforting, plant-based main that offers rich flavor and satisfying bite.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6
Course: Main Course
Cuisine: Vegetarian
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup dried brown or green lentils rinsed
  • 1/2 cup rolled oats
  • 1 medium onion finely chopped
  • 1 large carrot grated
  • 2 tablespoons fresh parsley chopped
  • 1 teaspoon fresh thyme chopped
  • 2 large eggs
  • 2 tablespoons tomato paste
  • 1 teaspoon Worcestershire sauce
  • 1/2 cup breadcrumbs
  • Salt to taste for seasoning
  • Black pepper to taste for seasoning

Equipment

  • Large Pot
  • Mixing Bowl
  • Baking loaf pan
  • Knife
  • Grater

Method
 

  1. Place the lentils in a large pot and cover with water. Bring to a boil and simmer until tender, about 20-25 minutes. Drain excess water and mash the lentils with the back of a fork until they are soft and slightly squished, feeling the texture give under your fingers.
  2. While the lentils are cooking, finely chop the onion and grate the carrot using a grater. In a mixing bowl, combine the chopped onion, grated carrot, chopped parsley, and thyme, stirring to distribute evenly.
  3. Add the mashed lentils to the bowl with the vegetables. Mix in oats, eggs, tomato paste, Worcestershire sauce, breadcrumbs, salt, and pepper. Stir until all ingredients are well combined and the mixture holds together when pressed.
  4. Transfer the lentil mixture into a greased loaf pan, pressing down gently to shape it evenly. Smooth the top with the back of a spoon or spatula.
  5. Bake in a preheated oven at 375°F (190°C) for about 35-40 minutes, until the top is golden brown and the edges are set. Loosely cover with foil if it starts to brown too quickly.
  6. Remove the loaf from the oven and let it rest for 5 minutes. Then, carefully lift it out of the pan and transfer to a cutting board.
  7. Slice the lentil loaf into thick pieces, revealing its firm yet tender interior. Serve warm, perhaps with a side of greens or gravy.

Notes

For a vegan version, substitute eggs with mashed avocado or flaxseed slurry. You can prepare the mixture a day ahead and refrigerate before baking to enhance flavor.