Lentil Loaf Recipe

I am so excited to share my lentil loaf recipe with all of you. This has become a weekly staple in our home and its so yummy you'll want to have it all the time as well! 

This recipe is perfect for anyone wanting a whole foods plant based meal
 that is so good for you yet tastes amazing. 

Plus its pretty easy to whip up so thats always a plus for many of us who are super busy. 
Also I love that this recipe is Dr. Greger nutritional facts approved. 


+ 2 cups green lentils cooked 
+ 1/2 cup onions chopped
+ 1/2 cup celery chopped
+ 1/2 cup carrot chopped 
+2 tbsp vegetable broth 
+2 tbsp tomato paste 
+2 tbsp coconut amino (or soy sauce)
+1 tbsp vegan Worcestershire sauce 
+1 cup oats
+1/2 cup almond meal
+2 tsp everyday seasoning or 1/4 tsp thyme, 1/4 tsp onion, 1/4 tsp garlic, 1/4 tsp paprika

For glaze:

+3/4 cup ketchup (or tomato paste)
+2 tsp djion mustard 
+1 tsp apple cider vinegar 


Preheat oven to 375 degrees.

Saute chopped carrots, onion, and celery with vegetable broth till soft (about 5 minutes).

Combine 1 cup cooked lentils, carrots, onions, celery, 1/2 cup of oats, tomato paste, coconut amino, and Worcestershire sauce in a food processor until well combined. 

Move combined ingredients to a mixing bowl, stir in the rest of the lentils, oats, seasoning, and almond meal. Once all items are mixed well, line a baking sheet with parchment paper. 

Form a loaf shape onto the baking sheet and bake for 30 minutes in the oven. 

While the lentil loaf is baking combine all of the glaze ingredients in a bowl.

Remove the lentil loaf from the oven and top with the glaze mixture. 

Bake lentil loaf for another 15 minutes.

Once removed let the lentil loaf rest for another 10-15 minutes before cutting.

We love having a few slices of this lentil loaf with potatoes and veggies. Also if you crumble the lentil loaf it makes a great topping to add to pasta with tomato sauce. Let us know if you make our lentil loaf recipe and be sure you tag us on social media at #thejaroudis!

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