Stellar, grain-free lentil loaf made with ease and humble pantry ingredients. Packed with flavor, it is vegan, gluten-free, high in protein (8.5 grams) and only 150 calories per jumbo slice!
sliced grain-free vegan lentil loaf with a sprig of rosemary

A Better, Simpler Lentil Loaf

The first time I made a meatless meatloaf of any kind was in my tiny, windowless, graduate school kitchen.

It was freezing outside, I was missing home, and I needed dinner, Sadly, long days in the classroom and library, coupled with a tight student budget, meant my refrigerator and pantry pickings were limited to a short list of dried goods, the most basic of condiments, and a limp bouquet of carrots and celery.

But I had a recipe that fit the bill: a Lentil No-Meatloaf, saved months earlier from an internet search for cheap, nourishing and meatless meals.

Dried lentils, carrots, celery, oats, and ketchup? Check, times, three! I didn’t have an onion, nor garlic, but I did have powdered forms of each. The recipe had 22 steps (22 steps!), but I whittled them to far fewer as I cooked.

The results were delectable. It should have lasted for days, but I think I ate a third of the loaf that first night.

A Lentil Loaf with More Protein and No Grains

The original recipe I comprised is long since gone, but today’s recipe is darn close. I’ve whittled the steps (22 was a bit much), but I’ve kept the ingredients humble.

I’ve also made the loafgrain-freeandeven higher in proteinthan the original, or other recipes I’ve come across (which use wheat and/or oats). Humility aside, this loaf is pretty darn great.

Recipe Benefits

Vegan (egg-free, dairy-free)
Grain-free
Gluten-free
Oil-free option
High protein
High fiber
So satisfying!

Step by Step Directions

Note that the complete instructions are also in the recipe card below.

Step One: Cook the Lentils

To make this modest loaf, you’ll need to cook some lentils to the point where they are falling apart,but not complete mush.

You can use any variety of lentils (red, brown, green, split or whole), but it will take a bit longer to cook whole lentils (vs. split). This time around, I used split red lentils. Here they are, cooked to the “beginning to fall apart” stage I indicate in the recipe.

I do not want the photo above to be misleading in thatthere should be leftover liquid in the pot when the lentils are finished cooking(I lifted them with a slotted spoon onto the plate). You will want to keep the liquid (do not drain).

Step Two: Preheat Oven & Prepare Pan

Preheat oven to 350F (180C). Oil or spray a 9×5-inch loaf pan; line with parchment paper, leaving a paper overhang.

Step Three: Cook the Vegetables

While the lentils simmer away, go ahead and get the vegetables cooking.

Specifically, sauté chopped onions, carrots, celery and bell pepper (red or orange) in 1 and 1/2 tablespoons of olive oil (or use the oil you prefer). If you do not eat oil, leave it out and steam or microwave the vegetables until soft.

Near the end of cooking, add the seasonings: rosemary, garlic powder, smoked paprika, salt and pepper.

Step Four: Partially Chop Ingredients

Combine the vegetables and ALL of the lentils (plus remaining liquid) in a large bowl, and then transfer about 3/4 of the mixture to a food processor. Pulse until blended but not smooth.

More finely chopping a majority of the lentil-vegetable mixture helps to hold the loaf together. Leaving a fraction of the lentil-vegetable mixture unblended gives the finished loaf a hearty, toothsome texture.

Step Five: Combine All of the Lentil Mixture

Add the processed lentil mixture back to the bowl with the remaining lentil mixture.

Stir in the flours (chickpea and coconut) and flaxseed meal. The batter should be somewhat stiff, but still plenty moist. If it is too dry or too wet, add a touch more water or coconut flour as needed.

Taste the mix and add more salt and pepper, or other seasonings, as desired.

Step Six: Shape Loaf

Spoon the batter into the pan and smooth the top before slathering with either barbecue sauce or ketchup. The sauce or ketchup will caramelize as the loaf bakes, resulting in a deep, dark glaze.

Step Seven: Bake

Bake the lentil loaf in the preheat oven for 45 to 50 minutes until the glaze on top is caramelized in color and the loaf is firm to the touch. Isn’t this a gorgeous loaf?

This is so satisfying on it’s own, minutes out of the oven, but leftovers (simply rewarmed, or as part of a sandwich) are every bit as good.

You can change out the seasonings, and even some of the vegetables (mushrooms are a fantastic addition) in all kinds of ways, too.

Happy eating, everyone!

Storage

Store the cooled loaf, wrapped tightly in plastic wrap or in an airtight container, in the refrigerator for 1 week or the freezer (place wrapped loaf in an airtight zip-top bag or container) for up to 6 months.

More Straightforward, Plant-Based Meat Recipes to Try:

Vegan Ground Beef
Vegan Oat Mushroom Ground Beef
3-Ingredient Almond Flour Vegetable Nuggets
Mushroom Almond Flour Ground Beef (2 ingredients)
Vegan Lentil Taco Meat
Lentil & Mushroom Meatballs
Lentil & Vegetable Kefta

Grain-Free Lentil Loaf (Vegan, High Protein)

Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour
Servings: 8 servings

Ingredients

1 cup dried lentils rinsed (any variety of lentils)
3 1/4 cups water
1 1/2 tablespoons olive oil (any oil, or use water to sauté for oil-free)
1 medium onion chopped
1 large carrot chopped
1 large celery stalk chopped
1/2 cup red bell pepper or orange bell pepper
2 teaspoons chopped fresh rosemary
1 teaspoon garlic powder
1 teaspoon smoked paprika sweet or hot smoked paprika
1 teaspoon fine sea salt more to taste, as needed
1/8 teaspoon ground black pepper more to taste, as needed
2/3 cup chickpea flour , sifted as needed
1/3 cup coconut flour
3 tablespoons flaxseed meal
3 tablespoons barbecue sauce or ketchup (certified GF, as needed)

Method

In a large saucepan, combine the water and rinsed lentils. Bring to a boil over high heat. Reduce heat to low, cover, and simmer for about 30 minutes until very soft and falling apart. Transfer the lentils and remaining liquid (do not drain!) to a large bowl to cool.
Preheat oven to 350F (180C). Oil or spray a 9×5-inch (22.5×12.5 cm) loaf pan ; line with parchment paper , leaving a paper overhang.
While the lentils cook, heat the oil in a large skillet set over medium-high heat. Add the onion, carrot, celery and bell pepper. Cook and stir for 6 to 7 minutes until softened. Add the rosemary, garlic powder, paprika, salt and pepper; cook and stir for 30 seconds. Transfer to bowl with the lentils, stirring to combine.
Transfer about 3/4 of the cooled lentil-vegetable mixture to a food processor ; pulse until blended but not completely smooth; return to bowl with remaining lentils and vegetables.
Add the chickpea flour , coconut flour , and flaxseed meal to bowl, stirring until blended, The batter should be fairly stiff, but still quite moist. Taste and adjust salt & pepper as desired.
Transfer mixture to the prepared pan, smoothing the top. Spoon and spread the sauce over the top.
Bake in the preheated oven for 45 to 50 minutes until well-browned and firm at the center.
Cool slightly before removing from the pan and serving

Notes

Storage: Store the cooled loaf, wrapped tightly in the refrigerator for 1 week or the freezer (place wrapped loaf in an airtight zip-top bag or container) for up to 6 months.