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Up close picture of a lentil loaf showing the texture with ketchup on tp

Lentil Loaf


This Lentil Loaf is vegan, gluten-free, and takes minimal prep time to prepare.


  • 2 (15 ounce) cans cooked lentils, drained
  • 1/2 cup ground flaxseed meal
  • 1/4 cup almond flour
  • 1/2 cup ketchup, divided
  • 2 T Worcestershire sauce
  • 1 teaspoon thyme
  • 1 teaspoon oregano
  • 1/2 teaspoon garlic powder


  1. Preheat the oven to 350 degrees.
  2. Drain the canned lentils well.
  3. Place all of the ingredients, except 1/4 cup of the ketchup, in a food processor.
  4. Lightly process until the ingredients are combined, but not too mushy.
  5. Line a standard loaf pan with parchment paper that hangs out the sides.
  6. Press the lentil mixture into the loaf pan and press it down firmly.
  7. Bake in the preheated oven for 30 minutes. Remove from the oven, and add the remaining 1/4 cup ketchup to the top of the loaf. Place back in the oven and bake another 15 minutes.
  8. Allow to rest for 5-10 minutes before slicing. Enjoy!


  1. If you can’t find or don’t have canned lentils, cook 1 1/4 cup dry lentils to yield 4 cups cooked lentils for this recipe.
  2. Don’t overprocess the mixture or it will become mushy.
  3. If you don’t have a food processor, use a potato masher or fork to mash the lentils, and then stir in the rest of the ingredients.
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: recipes
  • Method: oven
  • Cuisine: vegan


  • Serving Size: 2 slices
  • Calories: 314
  • Sugar: 8 grams
  • Fat: 10.5 grams
  • Saturated Fat: 0.8 grams
  • Carbohydrates: 39 grams
  • Fiber: 13.9 grams
  • Protein: 13.8 grams

Keywords: lentil loaf