Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 1/4 cups (250 g) brown or green lentils, rinsed
- 3 cups (720 ml) vegetable broth or water
- 2 tbsp olive oil
- 1 large onion + 2 medium carrots, finely diced
- 2 celery stalks, finely diced (optional but recommended)
- 3 garlic cloves, minced
- 1 cup (90 g) rolled oats
- 1/2 cup (50 g) chopped walnuts or pecans (optional)
- 2 large eggs, lightly beaten
- 3 tbsp tomato paste, 2 tbsp soy sauce, 1 tbsp Worcestershire, 1 tsp Dijon
- Dried thyme, oregano, smoked paprika, salt, black pepper
- 1/2 cup (120 ml) ketchup, 2 tbsp apple cider vinegar, 2 tbsp brown sugar for glaze
- 2 1/2 lb (1.1 kg) potatoes, 4 tbsp butter, 1/2–3/4 cup (120–180 ml) warm milk
Do This
- 1. Preheat oven to 350°F (180°C). Simmer lentils in broth until tender but not mushy, 25–30 minutes. Drain well and cool slightly.
- 2. While lentils cook, sauté onion, carrots, celery, and garlic in olive oil until soft and golden, about 8–10 minutes. Cool slightly.
- 3. In a large bowl, combine cooked lentils, sautéed veggies, oats, nuts, eggs, tomato paste, soy sauce, Worcestershire, Dijon, herbs, salt, and pepper. Mix and lightly mash until cohesive.
- 4. Pack mixture into a greased or lined loaf pan (about 9 x 5 in / 23 x 13 cm). Smooth the top.
- 5. Stir together ketchup, vinegar, and brown sugar. Spread half over loaf. Bake 35 minutes, spread remaining glaze, then bake 10–15 minutes more until set and edges caramelized.
- 6. While loaf bakes, boil potatoes in salted water until very tender, 15–20 minutes. Drain, add butter and warm milk, mash until creamy, season with salt and pepper.
- 7. Let lentil loaf rest 10–15 minutes, then slice. Serve thick slices over or alongside mashed potatoes with extra glaze if desired.
Why You’ll Love This Recipe
- Hearty, comforting, and satisfying like a classic meatloaf, but made with wholesome lentils, oats, and vegetables.
- A tangy-sweet tomato glaze bakes into a delicious crust that pairs perfectly with creamy mashed potatoes.
- Uses simple pantry ingredients and everyday vegetables you probably already have on hand.
- Flexible and forgiving: easy to make vegetarian, vegan, or gluten-free with simple swaps.
Grocery List
- Produce: Brown or green lentils, yellow onion, carrots, celery (optional but recommended), garlic, potatoes, fresh parsley (optional for garnish).
- Dairy: Butter, milk (or half-and-half/cream), optional grated Parmesan or cheddar for the potatoes (if desired).
- Pantry: Olive oil, rolled oats, walnuts or pecans (optional), vegetable broth or water, ketchup, tomato paste, soy sauce or tamari, Worcestershire sauce, Dijon mustard, apple cider vinegar, brown sugar or maple syrup, dried thyme, dried oregano, smoked paprika, salt, black pepper.
Full Ingredients
Lentil Loaf
- 1 1/4 cups (250 g) dry brown or green lentils, rinsed and picked over
- 3 cups (720 ml) low-sodium vegetable broth or water
- 2 tbsp olive oil
- 1 large yellow onion, finely diced (about 1 1/2 cups)
- 2 medium carrots, finely diced (about 1 cup)
- 2 celery stalks, finely diced (about 3/4 cup; optional but recommended)
- 3 garlic cloves, minced
- 1 cup (90 g) old-fashioned rolled oats
- 1/2 cup (50 g) chopped walnuts or pecans (optional, for texture and richness)
- 2 large eggs, lightly beaten
- 3 tbsp tomato paste
- 2 tbsp soy sauce or tamari (use gluten-free if needed)
- 1 tbsp Worcestershire sauce (use a vegetarian/vegan brand if desired)
- 1 tsp Dijon mustard
- 1 1/2 tsp fine sea salt (plus more to taste)
- 1/2 tsp freshly ground black pepper
- 1 1/2 tsp dried thyme
- 1 tsp dried oregano
- 1/2 tsp smoked paprika
- 2 tbsp chopped fresh parsley (optional)
- Olive oil or cooking spray, for greasing the pan
Tangy Tomato Glaze
- 1/2 cup (120 ml) ketchup
- 2 tbsp tomato paste
- 2 tbsp apple cider vinegar
- 2 tbsp packed brown sugar (or maple syrup)
- 1/2 tsp Dijon mustard
- Pinch of salt and black pepper
Mashed Potatoes
- 2 1/2 lb (1.1 kg) Yukon Gold or Russet potatoes, peeled and cut into 1 1/2-inch chunks
- 4 tbsp (56 g) unsalted butter
- 1/2–3/4 cup (120–180 ml) milk, warmed (use whole milk or a mix of milk and cream for extra richness)
- 1–1 1/4 tsp fine sea salt, or to taste
- 1/4–1/2 tsp freshly ground black pepper, or to taste
- Optional: 1–2 tbsp sour cream or cream cheese for extra creaminess
- Optional: 1–2 tbsp chopped fresh chives or parsley for garnish
To Serve (Optional)
- Extra chopped fresh parsley or thyme for sprinkling
- Additional glaze on the side
Step-by-Step Instructions
Step 1: Cook the Lentils
Rinse the lentils under cold running water and pick out any debris or damaged lentils. Place them in a medium saucepan with the vegetable broth or water. Bring to a boil over high heat, then reduce to a gentle simmer.
Simmer uncovered for 25–30 minutes, until the lentils are tender but still hold their shape. You want them soft enough to mash slightly, but not falling apart and mushy. If there is excess liquid remaining, drain the lentils very well in a fine-mesh strainer. Spread them out on a plate or baking sheet to steam-dry and cool slightly while you prepare the vegetables.
Step 2: Sauté the Vegetables
While the lentils cook, heat the olive oil in a large skillet over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened and starting to turn golden at the edges, about 8–10 minutes.
Add the minced garlic and cook for 1 minute more, just until fragrant. Remove the skillet from the heat and let the mixture cool for a few minutes so it does not scramble the eggs when you mix everything together later.
Step 3: Prepare the Loaf Mixture and Pan
Preheat your oven to 350°F (180°C). Grease a 9 x 5-inch (23 x 13 cm) loaf pan with olive oil or cooking spray, or line it with parchment paper leaving some overhang for easy removal.
In a large mixing bowl, combine the cooked lentils, sautéed vegetables, rolled oats, and chopped nuts (if using). Use a fork or potato masher to lightly mash about half of the mixture. You are aiming for a mix of creamy and chunky so the loaf holds together but still has texture.
Add the beaten eggs, tomato paste, soy sauce or tamari, Worcestershire sauce, Dijon mustard, salt, pepper, dried thyme, dried oregano, smoked paprika, and parsley (if using). Stir thoroughly until everything is evenly combined and the mixture feels cohesive and slightly sticky. If it seems very loose, let it sit for 5 minutes so the oats can absorb moisture, or stir in an extra 2–3 tbsp of oats.
Transfer the mixture to the prepared loaf pan. Press it in firmly, smoothing the top and pushing it into the corners to remove air pockets. A well-packed loaf will slice more cleanly later.
Step 4: Mix the Glaze and Bake the Loaf
In a small bowl, whisk together the ketchup, tomato paste, apple cider vinegar, brown sugar, Dijon mustard, and a pinch of salt and pepper until smooth. Taste and adjust for sweetness or tang, if needed.
Spread about half of the glaze evenly over the top of the lentil loaf. Reserve the rest for later. Place the loaf pan on a baking sheet (to catch any drips) and bake for 35 minutes.
After 35 minutes, remove the loaf from the oven and spread the remaining glaze over the top. Return it to the oven and bake for another 10–15 minutes, until the glaze is glossy and slightly caramelized at the edges and the loaf feels firm when gently pressed in the center.
Step 5: Cook the Potatoes
While the loaf is baking, place the peeled, chopped potatoes in a large pot and cover them with cold water by about 1 inch (2.5 cm). Add 1 tsp of salt to the water. Bring to a boil over high heat, then reduce to a simmer.
Cook the potatoes for 15–20 minutes, or until very tender when pierced with the tip of a knife. They should break apart easily. Drain the potatoes thoroughly in a colander, then return them to the warm pot and let them sit for 1–2 minutes so excess moisture evaporates.
Step 6: Mash and Season the Potatoes
Add the butter to the warm potatoes and mash with a potato masher until the butter is melted and mostly incorporated. Gradually pour in 1/2 cup (120 ml) of warm milk while mashing, until the potatoes are smooth and creamy. Add more milk, a little at a time, if you prefer a looser, silkier texture.
Season with salt and black pepper to taste. For extra richness, you can mix in a spoonful of sour cream or cream cheese. If desired, fold in fresh chives or parsley. Cover the pot to keep warm until you are ready to serve, or place over very low heat, stirring occasionally, and adding a splash more milk if needed.
Step 7: Rest, Slice, and Serve
Once the lentil loaf is finished baking, remove it from the oven and let it rest in the pan for at least 10–15 minutes. This resting time helps it firm up so it slices cleanly.
Run a knife around the edges if needed, then carefully lift the loaf out using the parchment overhang or invert it onto a cutting board. Slice into thick slices using a sharp knife, wiping the blade between cuts for neat slices.
Serve generous slices of the rustic lentil loaf alongside (or over a bed of) creamy mashed potatoes. Spoon any extra glaze from the pan over the slices. Garnish with fresh parsley or thyme if you like, and enjoy warm.
Pro Tips
- Dry the lentils well. Excess moisture is the number-one reason lentil loaves fall apart. Drain thoroughly and let them steam-dry before mixing.
- Do not skip the resting time. Allowing the loaf to rest for 10–15 minutes after baking is crucial for clean slices and a firm texture.
- Pack the loaf firmly. Press the mixture down into the pan, especially along the edges and corners, to avoid air pockets and crumbling.
- Taste and adjust seasoning. Before adding the eggs, taste a small spoonful of the mixture and adjust salt, pepper, and herbs if needed.
- Warm the milk for the potatoes. Using warm (not cold) milk helps the mashed potatoes stay smooth and prevents them from becoming gummy.
Variations
- Vegan lentil loaf and potatoes: Replace the eggs with 3 tbsp ground flaxseed mixed with 6 tbsp water (let sit 10 minutes to thicken). Use olive oil or vegan butter in place of butter and unsweetened non-dairy milk for the mashed potatoes. Use vegan Worcestershire or omit.
- Smoky barbecue twist: Replace half of the ketchup in the glaze with your favorite barbecue sauce and add an extra pinch of smoked paprika or a dash of liquid smoke to the loaf mixture.
- Mushroom-lentil loaf: Add 8 oz (225 g) finely chopped cremini or button mushrooms to the skillet with the onions and carrots, and cook until the mushrooms release their liquid and it evaporates. This adds a deeper, savory flavor and extra juiciness.
Storage & Make-Ahead
Let leftover lentil loaf and mashed potatoes cool completely. Store slices of lentil loaf in an airtight container in the refrigerator for up to 4 days. Mashed potatoes will keep in an airtight container for 3–4 days. Reheat the loaf slices in a 325°F (165°C) oven for 10–15 minutes, or in a covered skillet with a splash of water until heated through. Reheat mashed potatoes gently on the stove or in the microwave with a bit of extra milk or butter stirred in to restore creaminess.
For longer storage, you can freeze the lentil loaf. Slice it first, place slices on a baking sheet to freeze until firm, then transfer to a freezer bag or container for up to 2–3 months. Reheat from frozen in a 350°F (180°C) oven for 20–25 minutes, covered with foil. The mashed potatoes are best fresh, but can also be frozen in a pinch and reheated with extra milk and butter.
Nutrition (per serving)
Approximate values per serving (1/6 of recipe, including mashed potatoes): about 430–470 calories, 18–20 g protein, 60–65 g carbohydrates, 11–14 g fiber, 13–16 g fat, 5–7 g saturated fat, 600–750 mg sodium (depending on salt and broth), and a good source of iron, potassium, and vitamins A and C. These numbers are estimates and will vary based on specific brands and ingredient tweaks.
