Lentil loaf recipe by Rachel Steenland.
Being vegan or plant-based means you enjoy wholesome and healthy foods that taste good too!
After a few experiments, we came up with this Lentil Loaf! This dish’s onions, garlic, herbs, and tangy ketchup are true heroes.

So forget the animal products – you can get everything you need (and make anything you want) with plants!

Lentil Loaf Recipe (gluten-free)

Time

25 minutes prep / 45 minutes cook

Ingredients (to make 1 loaf / 10 slices)

• 1 cup dry brown rice (2 1/2 cups cooked)
• 2 cups + 6 tablespoons vegetable broth
• 2 tablespoons ground flax seeds
• 1/2 cup walnut pieces, toasted and finely chopped
• 1 tablespoon olive oil
• 1 large onion (340grams), finely chopped
• 3 garlic cloves, minced
• 1 can lentils (425grams), drained, rinsed and patted dry
• 1/2 cup ketchup
• 1/4 cup fresh herbs, e.g. parsley, rosemary, sage and thyme, finely chopped
• Salt and freshly ground pepper to taste

Method

1. Cook brown rice with 2 cups of vegetable broth using your preferred method.
   
   
2. Prepare flax eggs by mixing ground flax seeds with the remaining 6 tablespoons of vegetable broth. Set aside to thicken.
   
   
3. Toast the walnuts in a skillet pan over medium heat until golden brown, 2-3 minutes. Remove from heat to cool. Chop into small pieces and then set aside.
   
   
4. Heat the skillet pan again over medium heat. Add olive oil, finely chopped onion and garlic, and sauté until the onion has softened around 10 minutes. Set aside.
   
   
5. Preheat the oven to 175C and line a loaf pan with baking paper.
   
   
6. Into a mixing bowl, add cooked brown rice, flax eggs, toasted walnut pieces, sautéed onion and garlic, drained lentils, ketchup, fresh herbs, and a pinch of salt and pepper, and mix well.
   Using a potato masher (or wooden spoon), mash the lentil mixture to break down the lentils and rice.
   Taste the lentil mixture and adjust the seasoning to taste. Mashing will help bind the ingredients together and prevent the Lentil Loaf from falling apart.
   
   
7. Spoon the lentil mixture into the lined loaf pan and place it into the oven. Cook for 45 minutes or until a skewer inserted into the lentil loaf comes out clean.
   
   
8. Allow to cool for at least 15 minutes, then remove it from the pan and cut using a serrated knife.

Pro-tips

Enjoy a slice or two of your Lentil Loaf with some ketchup, a drizzle of gravy and a side of steamed vegetables.

Store it in an airtight container in the fridge and consume within 3 days. Reheat as needed in the microwave.

This recipe is fantastic for meal prep! You can make it a few days ahead and even store it in the freezer for up to a month.

You can find more plant-based recipes on Rachel’s Blog or explore our Vegan Recipes page.

Photography by Rachel Steenland.