A Holiday Favorite: Delicious Lentil Loaf

Plant-powered, nutrient-rich recipe for gatherings (and everyday)

Ready for a holiday dish that’s as good for you as it tastes?

This holiday season, bring a touch of the Blue Zones to your table with my Delicious Lentil Loaf. 

As a holistic health coach inspired by the longevity-boosting diets of the world’s healthiest regions, I’ve created a recipe that’s not only delicious but also packed with nutrition.

Though the journey to this type of lifestyle has been incredibly fulfilling, holidays were always a challenge. 

Traditionally, these gatherings are a time for indulgence, often leaving little room for healthier, plant-based options. I wanted a healthy dish that was also a crowd-pleaser — regardless of their diet.

The Challenge 

Finding the perfect balance in a lentil loaf can be tricky. I wanted to create a healthy yet indulgent centerpiece for the holiday table, aligned with the plant-based principles celebrated in the Blue Zones.

The Breakthrough

After numerous trials and errors, I finally have a recipe I love. 

It’s rich in flavor, with a texture that’s firm yet pleasingly moist. This loaf, especially when served alongside cherished holiday favorites like cabbage rolls, mashed potatoes, gravy, and stuffing, has become one of my most favorite meals.

---

Mashed Potatoes and Gravy

The perfect savory side for lentil loaf. Find an oil-free version here.

---

But that’s probably also because holidays are such a special time in the kitchen. There’s nothing quite like creating and sharing these special memories.

“Laughter is brightest in the place where the food is.”
—Irish Proverbs

In our home, some of my kids love ham, so that’s always on the menu. But the plant-based options, like this lentil loaf, stand well on their own. 

This reinforces my belief that with a little creativity and a lot of love, we can transform any meal into a nourishing, delicious experience. 

I’m excited to share the Lentil Loaf recipe that redefined holiday meals for me and my family. This is more than just a dish; it celebrates health, flavor, and shared joy around the holiday table. 

---

Delicious Lentil Loaf: A Holiday Favorite

The Best Lentil Loaf Recipe | Vegan • Easy • Delicioushttps://www.youtube.com/watch?v=j49tumss17w🌿🍂 Get ready to bring inspiration from the Blue Zones to your holiday celebrations with my Vegan Lentil Loaf! Part of our Holiday Series, this recipe is a nod to the longevity-enhancing diets found in the world’s healthiest regions. But this isn’t just any lentil loaf — it’s a flavor-packed, nutritious centerpiece that’s sure to impress at any gathering.https://youtu.be/j49tumss17w?si=FUyAhyr9ksPkFhMo2023-11-29

Print

With ImageWithout Image

A Holiday Favorite: Delicious Lentil Loaf

Yield: 16

Author: Julie

Prep time: 30 MinCook time: 45 MinInactive time: 15 MinTotal time: 1 H & 30 M

Delicious Lentil Loaf – a plant-based holiday table star that's just as perfect for everyday dining, blending rich flavor with good-for-you nutrients!

Cook modePrevent screen from turning off

Ingredients

Lentil Loaf Ingredients

• 3 cups cooked green or brown lentils which is 1– 1/2 cups dry lentils (to yield about 3 cups cooked) (see recipe below)
• 2 cups cooked quinoa which is 1 cup uncooked quinoa (to yield about 2 cups cooked)
• 1 diced carrot
• 3 stalks diced celery
• 1 diced onion
• 1 diced jalapeño (remove membrane and seeds)
• 6 minced garlic cloves
• 1/2 cup diced mushrooms (I like crimini))
• 1 Tbsp oil for sautéing vegetables (or replace with water)
• 1 cup uncooked rolled oats
• 1/2 cup pecans, chopped (I like to toast them, but optional)
• 3 tbsp ground flaxseed (mixed with 9 tbsp water to make flax “eggs”)
• 4 tbsp tomato paste
• 3 tbsp maple syrup
• 2 tbsp vegan Worcestershire sauce
• 3 tbsp Tamari
• 1 tbsp olive oil or tahini
• 3 tbsp nutritional yeast
• 1/2 tsp smoked paprika
• 2 tsp fennel
• 2 tsp onion powder
• 2 tsp garlic powder
• 1 tsp paprika
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1/8 tsp cayenne
• 2 tsp salt
• 20 turns of pepper or to taste
• 1/2 bag of frozen corn (optional)
• 1/2 tsp balsamic vinegar (optional)

Lentil Loaf Glaze

• 1/2 cup ketchup
• 2 tbsp maple syrup or agave nectar
• 1 tbsp apple cider vinegar
• 2 tsp vegan Worcestershire sauce
• 1 tsp smoked paprika
• 1/8 tsp cayenne pepper or to taste
• A few squeezes of sriracha (more or less depending on the level of heat you like)
• 2 tsp Tamari

Instructions

Lentil Loaf Instructions

1. Cook lentils and quinoa (see instructions below) ensuring they are well-drained with no excess liquid.
2. Preheat oven to 400°F. Prepare 2 loaf pans by lining them with parchment paper or oiling them well.
3. Prepare your flax egg in a small bowl and set aside.
4. In a pan, sauté the diced carrots, onions, garlic, jalapeno, and celery in oil or water until they are soft and aromatic. Add the crimini mushrooms and cook for a few more minutes. Set aside to cool.
5. In a large bowl, combine the cooked lentils, quinoa, and sofrito and add the remaining ingredients. Mix well to combine. Fold in the optional frozen corn if using.
6. Press the mixture into the prepared loaf pans, packing it down firmly.
7. In a small bowl, whisk together all the glaze ingredients until well combined.
8. Spread the glaze evenly over the top of the loaf.
9. Cover the loaf pan with aluminum foil or parchment paper and bake in the preheated oven for 30 minutes. Then, remove the cover and bake for an additional 15 minutes.
10. Slice the loaf and serve warm. Enjoy it as a standalone dish or with your favorite holiday sides.

Instructions for Lentil Loaf Glaze

1. In a small bowl, whisk together the ketchup, maple syrup or agave, apple cider vinegar, and vegan Worcestershire sauce.
2. Add the smoked paprika, chili powder, cayenne pepper, and optional hot sauce or sriracha. Whisk until all the ingredients are well combined.
3. Taste and adjust the seasoning, adding more cayenne, or hot sauce if you want more heat. Be cautious with the cayenne and hot sauce, as they become spicy quickly.

Notes

Makes: 2 loaves

Serves: 16

Prep Time:

With Pre-cooked Lentils and Quinoa: Approximately 30 minutes.

Without Pre-cooked Lentils and Quinoa: Approximately 1 hour.

Baking and Setting: 1 hour 

https://becomingyouwithjulie.com/recipes/a-holiday-favorite-delicious-lentil-loaf

Lentil Loaf, Easy, Vegan, Plant-Based, Healthy, Weight-Loss, Lentils, Special Occasions, Comfort Food, Recipe, Meal, Dinner, Get Together Recipes

Dinners, Meals

American

Did you make this recipe?

Tag @becomingyouwithjulie on instagram and hashtag it #BYWJ

---

Lentils and Quinoa Stovetop and Instant Pot Instructions

Stovetop

Lentils

1. Rinse 1- 1/2 cups of lentils under cold water.

2. Add to a pot with 4 cups of water (or vegetable broth for more flavor). The water should be a few inches above the lentils.

3. Bring to a boil, then reduce heat and simmer for 20–25 minutes until tender but not mushy.

4. Drain any excess water and set aside.

Quinoa

1. Rinse 1 cup of quinoa under cold water to remove the bitter coating.

2. In a pot, combine the quinoa with 2 cups of water or broth.

3. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed and the quinoa is fluffy.

4. Let it sit covered for 5 minutes, then fluff with a fork.

Note: It’s important for both the lentils and quinoa to be well-cooked but not mushy, as the texture is crucial for the loaf to hold together properly.

Instant Pot

Lentils

1. Rinse 1-1/2 cup of lentils and add them to the Instant Pot.

2. Add 3 cups of water or broth.

3. Secure the lid and set the valve to the sealing position.

4. Cook on high pressure for 12 minutes.

5. Allow natural release for 10 minutes, then quick release any remaining pressure.

Quinoa

1. Rinse 1 cup of quinoa thoroughly.

2. In the Instant Pot, combine the quinoa with 1 ¼ cups of water or broth.

3. Secure the lid and set the valve to sealing.

4. Cook on high pressure for 1 minute.

5. Let the pressure naturally release for 10–15 minutes, then quick release any remaining pressure.

Note: Make sure lentils and quinoa are drained well before using them in the loaf to avoid excess moisture.

---

Health Benefits

• Protein-Rich: Both lentils and quinoa are excellent plant-based protein sources.

• Fiber: High in fiber, aiding digestion and promoting satiety.

• Nutrient-Dense: Offers nutrients like iron, folate, and manganese.

• Heart-Healthy: Ingredients promote heart health 

---

You might also like:

Autumn Bliss: 5-Minute Vegan Pumpkin Mug Cake

Pro Tips 

1. I cook the lentils and quinoa the day before. This reduces prep time on the day of making the loaf. Just store cooked lentils and quinoa in the refrigerator overnight.

2. Dice the vegetables in uniform size. This helps for even cooking and adds to the presentation of the loaf.

3. Sautéing the vegetables, or making a sofrito, is key to developing depth in flavor. Try not to rush this step.

4. We like to double the glaze-it makes an amazing dipping sauce.

5. The glaze can be adjusted for heat. Start with less sriracha and cayenne and gradually add based on your preferences.

FAQs

• Can I make this loaf gluten-free? 

  Yes, just make sure the rolled oats you use are gluten-free, and check all other ingredients, like Tamari and vegan Worcestershire sauce.  

• How long can I store the leftover loaf? 

  The loaf can be stored in the refrigerator for up to 5 days in an airtight container. You can also freeze it for up to 3 months. 

• Can I make this recipe nut-free? 

  Yes, you can omit the pecans or substitute them with seeds like sunflower or pumpkin for a nut-free version.

• Can I prepare this loaf ahead of time? 

  Yes, you can prepare the mixture a day in advance and keep it refrigerated. When ready to serve, simply bake it as directed.

So there you have it, a delicious holiday favorite bursting with flavor and loaded with goodness.

This lentil loaf, inspired by the nutrient-rich diets of the Blue Zones, is more than a holiday meal—it's a celebration of healthy living and delicious eating.

Whether you're already walking the path of plant-based eating or just starting to explore, I hope this recipe brings as much joy to your table as it has to mine.

---

*Inspired by Vegan Richa with personal adaptations.