Prep Time:15 min Cook Time:90 min Total Time: 1 hour 45 minutes Yield: Serves 8


1 cup dry lentils (use green/brown)

2 1/2 cups water or vegetable broth

3 tablespoons flaxseed meal (ground flaxseeds)

1/3 cup water (6 tablespoons)

2 tablespoons olive oil OR steam saute using 1/4 cup water

3 garlic cloves, minced

1 small onion, finely diced

1 small red bell pepper, finely diced

1 carrot, finely diced or grated

1 celery stalk, finely diced

3/4 cup oats (I used GF oats)

1/2 cup oat flour or finely ground oats (any flour of choice will work here too)

1 heaping teaspoon dried thyme

1/2 heaping teaspoon cumin

1/2 teaspoon each garlic powder & onion powder…for good measure!

1/4 – 1/2 teaspoon ground chipotle pepper,

optionalcracked pepper & sea salt to taste


3 tablespoons organic ketchup

1 tablespoonbalsamic vinegar

1 tablespoon pure maple syrup


Rinse lentils. In large pot add 2 1/2 cups water/broth with lentils. Bring to a boil, reduce heat, cover and simmer for about 40 minutes, stirring occasionally. It’s ok if they get mushy, we are going to roughly puree 3/4 of the mixture when cooled. Once done, remove lid and set aside to cool (do not drain), they will thicken a bit upon standing, about 15 minutes is good.

Preheat oven to 350 degrees.

In small bowl combine flaxseed meal and 1/3 cup water, set aside for at least 10 minutes, preferably in the refrigerator. This will act as a binder and will thicken nicely upon sitting.

Prepare vegetables. In saute pan heat oil or water over medium heat. Saute garlic, onion, bell pepper, carrots and celery for about 5 minutes. Add spices mixing well to incorporate. Set aside to cool.

Using an immersion blender or food processor, blend 3/4 of the lentil mixture. For me this was an important part, I tried it other ways and this worked to help as a binder. If using an immersion blender, tilt your pot slightly to the side for easier blending. Alternately, you can mash the lentils with a potato masher or fork.

Combine sauteed vegetables with the lentils, oats, oat flour and flax egg, mix well. Taste, adding salt and pepper as needed, or any other herb or spice you might like. Place mixture into a loaf pan lined with parchment paper, leaving it overlapping for easy removal later. Press down firmly filling in along the edges too.

Prepare your glaze by combining all ingredients in a small bowl, mix until incorporated. I recommend making each tablespoon heaping so you have plenty of this great sauce on top (if using tomato paste and mixture is too thick, add a teaspoon of water, or a little extra vinegar & syrup). Spread over top of loaf.

Bake: Place in center of the oven, and bake in oven for about 45 – 50 minutes. Let cool a bit before slicing.

Serves 8

Serving suggestions: Serve with cooked asparagus, green beans, brussels sprouts, mashed potatoes, roasted red potatoes, a simple salad, etc.


You may like to double up on the glaze, having some to put on the loaf after it’s removed from the oven.

If you don’t care for a little spicy heat, omit the chipotle powder.

I do not recommend reheating the entire loaf at once. It will most likely become too dry, as the heat will take to long to reach the center. I recommend cutting slices and reheating. If you need, you can make your lentil loaf the day before and store uncooked until ready to heat, bring to room temperature and heat according to instructions above.

Your work is done…except for the dishes…maybe you can delegate that to someone else. :)

Find it online: https://simple-veganista.com/the-ultimate-vegetable-lentil-loaf/


Phone: 7065305050

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