Let Me Tell You About This Lentil Loaf

Ah, lentil loaf. This is the dish I make when I’m in need of something hearty that feels like a hug—without a giant pile of dishes after. First time I whipped this up, my brother thought it was meatloaf. He was very confused (but kept eating, so there’s that). Anyway, this is what I go for when I want comfort food with zero animal stuff, and honestly, it’s so simple I can even make it after a long day at work. Or after I come back from my neighbor’s impromptu game night where I always lose at Scrabble—different story. But really, this lentil loaf has become one of those recipes that feels like an old friend. It’s good hot, cold, in a sandwich, or just weirdly picked at straight from the fridge. Hey—I don’t judge.

Why I Keep Making This Lentil Loaf

I make this when I want everyone at the table to actually eat the same thing (winning!). My family actually goes a bit mad for it—one cousin once said, “Wait, this is vegan?” and that made me laugh. Sometimes I make it just because it means I can cram in a bunch of veggies without anyone complaining. Plus, if I’m being honest, I get bored with tofu after a while (I know, sacrilege in the vegan world). If you’ve ever felt annoyed by dry lentil loaves, same here — this one, with the right tweaks, stays pretty darn moist.

Here’s What You’ll Need (Give or Take)

1 cup dried brown or green lentils (I’ve used canned in a pinch, just rinse ’em—my gran would probably disown me, but it works)
1 medium onion, finely chopped (I sometimes just use half if I’m low on onions or feeling lazy)
2 cloves garlic, minced (I go rogue and use the jarred stuff sometimes, don’t tell anyone)
1 large carrot, grated (honestly, parsnip works too in a weird way)
1 celery stalk, finely chopped (if I’m out, I just skip it—still good)
1 cup rolled oats (I’ve used quick oats in desperation. It’s fine!)
1/2 cup breadcrumbs (if you’re gluten-free, ground-up GF crackers actually work… better than I expected!)
1/4 cup ketchup (I’ve swapped BBQ sauce here; ups the “oomph”)
2 tbsp ground flaxseed (chia seeds also pull their weight, if you have those instead)
2 tbsp soy sauce or tamari
1 tsp dried thyme (or Italian seasoning, or a random blend you like)
Salt and black pepper to taste (I never measure, just a good pinch or two)
Glaze: More ketchup, BBQ sauce, or even a little maple syrup mixed in for fun

How I Actually Make This (With Sidenotes)

Rinse your lentils and cook them in a pot with about 2 1/2 cups water. Bring to a boil then simmer for 20-25 minutes, until they’re soft but not total mush. (Sometimes I forget them and they get too soft. Still works. The loaf just, uh, sticks more.)
In a big pan, sauté the onion, garlic, carrot, and celery with a splash of oil (or water if you wanna be oil-free) for about 5-7 minutes, until they’re fragrant and a bit soft. This is where I usually sneak a little taste and immediately burn my tongue. Every single time.
Preheat your oven to 180°C/350°F. Grease a loaf tin or, honestly, just line it with baking paper for easier cleanup. I never regret the paper choice.
In a big bowl, combine cooked lentils, sautéed veggies, oats, breadcrumbs, ketchup, flaxseed, soy sauce, thyme, and your salt and pepper. Now, mash it together—use your hands if you’re okay with a bit of mess, or a potato masher works. (If it looks kinda gross at this point, that’s normal, promise.)
Bung the lot into your prepared loaf tin, pressing down well so it holds together. Top with a generous layer of ketchup or glaze—like, really slather it. I sometimes go overboard, which I stand by.
Bake for about 40-50 minutes; check at 40. The top should look set and maybe a bit caramelized. If it still jiggles a lot, bake another 5-10 minutes. Once it’s done, let it cool for at least 10 minutes so it slices cleanly. Or, if you’re like me and too impatient, just eat the squished messy slices—still delicious.

My Hard-Earned Notes (Because I Messed Up So You Don’t Have To)

This loaf really cuts better if you let it sit, even overnight. Oddly enough I think it tastes better the next day, especially in sandwiches. Or cold, straight from the fridge with a spoon at 2AM… not that I’ve done that (I have).
If you use canned lentils, drain them super well or the loaf goes weirdly soft. I learned this the, uh, soggy way.
Don’t skimp on the glaze—seriously, it helps with flavor and avoiding that dry-on-top thing that ruins other loaves.
Actually, I find the oats help bind things way more than breadcrumbs, but both is best.

Stuff I’ve Tried (Some Better Than Others)

I once added a can of chopped tomatoes to the mix; it was way too wet. Would not recommend unless you like lentil loaf soup.
Walnuts in the mix are amazing—adds a nice bite (just chop them up small).
A full tablespoon of smoked paprika can be good if you’re after a sort of “BBQ” vibe, otherwise stick to a teaspoon so you don’t overpower everything.
You can swap the glaze for hot sauce if you like things spicy, but be warned: not everyone at the table will thank you for it.

Equipment (But Don’t Stress)

Loaf tin (a square cake tin works in a pinch—just go for a chunky loaf shape, no one minds)
Decent saucepan
Frying pan/skillet for veggies
Mixing bowls, potato masher or fork (or just clean hands)
Baking paper (makes life so much easier, but oil and flour work if you’re out)

If you’re short a potato masher, just smoosh stuff with a sturdy fork or even a mug—been there.

How to Keep Leftovers (But They Rarely Last)

Stores best in an airtight container in the fridge for up to 4 days. You can slice and freeze it too, but honestly, in my house, it never lasts more than a day! Any leftovers make a mean lentil loaf sandwich with a little mustard or vegan mayo slathered on—so good. BBC Good Food has a freezer-friendly tip that’s actually quite handy if you’re into batch cooking.

How I Like to Serve It

Classic mashed potatoes and roasted veggies are my usual—but if I’m craving simple, I serve thick slices on their own with a fresh salad. Sometimes, I’ll sneak a bit of spicy chutney onto the plate because honestly, the contrast is brilliant. My dad always wants extra gravy (vegan, naturally), so maybe that’s a “dad thing”? Nora Cooks does an awesome vegan gravy if you need ideas.

What I Learned From Messing Up (Pro Tips… Kinda)

I once tried rushing the cooling step. Regretted it! The loaf just collapsed everywhere.
Don’t over-blend the mixture—leave a bit of texture. I used a stick blender once and it went all baby food. Not great.
Check your seasoning before baking. It’s a pain but it’s worse to end up with a bland loaf. Just pinch a bit out and taste (if you’re okay with raw lentil…)

Frequently Asked (Because My Friends Always Ask These)

Can I make this gluten-free? Yep! Just use gluten-free oats and crackers. Actually, I think it even holds better some days.
What’s the best lentil to use? I almost always use brown or green because red turns to mush, but if that’s all you’ve got, just use less water and cook a bit less.
Can I make it ahead of time? Oh, definitely. The flavor only gets better as it sits (probably my favorite next-day lunch actually).
Help! My loaf fell apart. Either it was too hot when you sliced it or too much liquid/too little binder. Try chilling it next time, works a treat.
What else can I put in it? Honestly, whatever veg is leftover in the fridge gets tossed in! Sometimes even a handful of corn or peas.

Now, I know that was a lot, but if you stick with me (even with all my rambly directions), you’ll end up with a seriously satisfying, simple, and forgiving Easy Classic Vegan Lentil Loaf Recipe. And isn’t that what good home cooking’s all about?

Oh! If you want a deep dive into the world of plant-based comfort, The Post Punk Kitchen does a great vegan “meatloaf” guide too. Sometimes I steal their tips for my version, not gonna lie.

Easy Classic Vegan Lentil Loaf Recipe