Lentil Loaf

Use organic ingredients whenever possible.

  • Author:
  • Yield: Serves 8 1x



1 cup dry green lentils

2 1/2 cups vegetable broth

3 Tbsp ground flaxseed

6 Tbsp water

2 Tbsp avocado oil

4 garlic cloves, peeled, minced

1 small onion, peeled, diced

1 small red bell pepper, finely diced

1 carrot, grated

1 stalk celery, finely diced

3/4 cup gluten-free oats

1/2 cup gluten free oat flour

1/5 tsp dried thyme

1/2 tsp plus a pinch cumin

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp ground chipotle pepper

Salt and freshly ground pepper to taste


4 Tbsp organic ketchup

1 1/3 Tbsp balsamic vinegar

1 1/3 pure maple syrup


  • In a large pot over medium high heat, add broth with lentils.
  • Bring to boil, reduce heat to a simmer.
  • Cover and simmer for 35-40 minutes.
  • Stir occasionally.
  • Remove lid and set aside to cool.
  • Preheat oven to 350 F.
  • In a small bowl, add flaxseed and 1/3 cup water to make a flax egg.
  • Place in fridge for 10-20 minutes to thicken.
  • Over medium heat in a saute pan, add avocado oil.
  • Add garlic, onion, red pepper, carrots and celery.
  • Cook for 4-5 minutes.
  • Add spices and combine well.
  • Remove from heat and set aside.
  • In a food processor, add roughly 3/4 of lentil mixture and blend.
  • Add sauteed vegetables, oats, oat flour and flax egg.
  • Combine very well.
  • Add salt and pepper to taste.
  • In a parchment paper lined loaf pan, add mixture.
  • Press down to make sure no bare edges of pan.
  • In a medium mixing bowl, add ketchup, syrup and balsamic vinegar.
  • Mix well to combine all flavors.
  • Spread over top of loaf.
  • Place loaf pan in oven.
  • Bake for 50-60 minutes.
  • Remove and serve warm.
Lentil Loaf