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Mom's Ultimate Vegetarian Lentil Loaf

A vegan and gluten free vegetarian lentil loaf made with lentils, herbs and delicious spices.
Course Dinner, Gluten Free, Vegan, Vegetarian
Keyword lentil loaf
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 6 servings
Calories 264 kcal
Author Monique of AmbitiousKitchen.com


  • 1 cup dry green lentils
  • 4 cups water
  • 3 tablespoons flaxseed meal
  • 1/3 cup water
  • 1/2 tablespoon olive oil
  • 4 garlic cloves, minced
  • 1 small white or yellow onion, diced (about 1 cup diced onion)
  • 1 red bell pepper, finely diced
  • 1 carrot, finely diced
  • 1 jalapeño, seeded and diced, optional
  • 2 teaspoons cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon coriander
  • 1/2 cup gluten free rolled oats
  • 1/2 cup gluten free oat flour (you can make your own!)
  • 1/2 cup chopped fresh cilantro
  • 1 teaspoon salt
  • Freshly ground black pepper
  • For the glaze:
  • 1/2 cup ketchup
  • 1/2 teaspoon yellow mustard
  • 1/2 teaspoon apple cider vinegar or balsamic vinegar
  • 1/4 teaspoon chipotle chili powder (omit if you don't like spicy food)


  1. Rinse the lentils in a large mesh strainer. Add 4 cups of water to a large pot with lentils and a dash of salt, bring to a boil then reduce heat to low and simmer for about 30 minutes or until lentils absorb most of the water and become tender. Drain lentils and set aside.
  2. While the lentils cook: Mix flaxseed meal and 1/3 cup water to a small bowl and place in the refrigerator while you make the rest of the loaf. The flaxseed meal will help bind the loaf together.
  3. Preheat oven to 350 degrees F. Grease a loaf pan with nonstick cooking spray and line with parchment paper.
  4. Place large pan over medium heat and add 1/2 tablespoon of olive oil. Once oil is hot, add in garlic, onion, bell pepper, carrot, jalapeno and cilantro; saute for 5-7 minutes or until onions are translucent and carrots begin to soften a bit. 
  5. Add in spices and cook for 30 more seconds, then transfer to a large bowl; set aside.
  6. Using a blender or food processor, blend about 2 cups of the cooked lentils. 
  7. Transfer to the bowl with the sauteed veggies, and stir in the remaining lentils along with the oats, oat flour, and flaxseed meal (from the fridge!). Add salt and pepper, then taste and add more spices or salt and pepper if desired.
  8. Add mixture to prepared loaf pan, pressing and smoothing to the sides to make sure it bakes evenly. Quickly prepare your glazed by combining all ingredients in a small bowl then spreading half of the sauce on top. 
  9. Bake loaf for 45 minutes. Top with remaining sauce. 
  10. Remove from heat and cool for 10-15 minutes before removing it from pan. Cut into 5 slices and serve! I like to enjoy it with a little extra ketchup or bbq sauce. Also delicious served with mashed potatoes!

Recipe Notes

This is freezer-friendly, simple wrap tight or place in a freezer safe ziploc bag. Will stay good for up to 3 months. You can also bake and then freeze it in the loaf pan, just ensuring that it is tightly covered.

Nutrition Facts
Mom's Ultimate Vegetarian Lentil Loaf
Amount Per Serving (1 serving)
Calories 264 Calories from Fat 30
% Daily Value*
Fat 3.3g5%
Carbohydrates 45.3g15%
Fiber 16.3g68%
Sugar 6.2g7%
Protein 14.4g29%
* Percent Daily Values are based on a 2000 calorie diet.