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Cooked lentil loaf that's been partially sliced on a plate.


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5 from 4 reviews

  • Author: Gigi & Sersie
  • Total Time: 1 hour
  • Yield: 4 1x
  • Diet: Vegan


This delicious and hearty Lentil Loaf will help you stay on track with your health through the holidays. It's vegan, gluten-free, nut-free, and has no added oil or sugar. Pair this with mashed potatoes, mushroom gravy, steamed broccoli, or vegan collard greens, for a complete and satisfying holiday dinner.


Units Scale
  • 1/2 cup brown lentils, dry
  • 1 bay leaf
  • 2 1/4 cups water
  • 1/3 cup uncooked quinoa
  • 3/4 cup onion, chopped
  • 3 cloves garlic, minced
  • 1 jalapeno with seeds removed, diced
  • 1/2 cup celery, finely chopped
  • 1/2 cup carrots, finely chopped or shredded
  • 1/2 tsp dried thyme
  • 1/2 tsp dried oregano
  • 1/4 cup raisins, roughly chopped
  • 2 Tbsp ground flaxseed
  • 1 tsp Dijon mustard
  • 2 Tbsp tomato paste
  • 2 Tbsp coconut aminos
  • 1 Tbsp reduced-sodium tamari soy sauce
  • 2 Tbsp tahini
  • 1 Tbsp nutritional yeast
  • 1/4 tsp fennel seeds
  • 1/2 cup coarsely ground rolled oats (use gluten-free, if gluten-sensitive)


Combine lentils, bay leaf, and water in a medium pot with a lid over medium heat and cook partially covered for 15 minutes. Remove the lid, add uncooked quinoa to the pot, and cook uncovered until both are tender, about 10 to 15 minutes. Remove the bay leaf and transfer the cooked lentil quinoa mixture to a large mixing bowl. 

Heat a large sauté pan over medium heat. Add onions and dry sauté for 4 to 5 minutes. Add celery, carrots, garlic, jalapeno and continue cooking for another 4 to 5 minutes. If veggies start to stick, add a tablespoon of water to release. Add the dried thyme and oregano and give it a good stir. Turn off the heat.

Preheat oven to 375°F (190°C).

Add cooked veggies with spices to the large mixing bowl with the lentils and quinoa.

Stir in raisins, ground flaxseeds, Dijon mustard, tomato paste, coconut aminos, reduced-sodium soy sauce (tamari), tahini, nutritional yeast, fennel seeds, and coarsely ground gluten-free rolled oats. Make sure it’s well combined with the cooked lentils, quinoa, and veggie mixture.

Prepare a medium loaf pan or casserole dish with parchment paper over the edges. Press the mixture into the pan and pack well to even it out. Cover with foil and bake for 20 minutes at 375°F (190°C). Remove the foil for the last 5 to 7 minutes and continue baking uncovered until the time is up. Let it rest for at least 10 minutes before slicing.



  1. Knife
  2. Cutting board
  3. Measuring cup
  4. Measuring spoons
  5. Mixing bowl
  6. Large sauté or sauce pan
  7. Mini-blender
  8. Oven
  9. Loaf pan or casserole dish
  10. Parchment paper
  11. Foil
  • Prep Time: 30 min.
  • Cook Time: 30 min.
  • Category: Lunch/Dinner Entree
  • Method: Stove Top & Oven Baked
  • Cuisine: American