clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
lentil loaf

Lyons Lentil Loaf

  • Author: Courtney Childers
  • Total Time: 1 hour 15 minutes
  • Yield: 4 1x


Savory and satisfying, this lentil loaf is easy to make for a main dish or side.



1 cup sprouted green lentils, cooked per package instructions, and slightly cooled (2 cups cooked)

1 egg or egg substitute (3 T. Just Egg equals one egg)

10 oz. plant-based milk (I prefer almond milk)*

1/2 cup finely chopped walnuts or pecans

2 T. vegetable oil

1 medium onion, diced

1 cup gluten-free bread crumbs*

1/2 t. dried sage

1/4 t. dried thyme

1/2 t. ground black pepper

1 t. Kosher salt


Preheat oven to 350 degrees.

Grease an 8 1/2 x 4 1/2 loaf pan and set aside.

Cook lentils per package instructions. You should have 2 cups of cooked lentils, drained.

In a mixing bowl combine all ingredients and mix well. Let stand 5 minutes.

Transfer ingredients to greased loaf pan.

Bake for 1 hour uncovered or until golden brown on top and set.


Garnish with fresh sage and serve with brown rice. Gluten-free barbecue sauce makes an excellent accompaniment. 

* You can use one can of evaporated milk instead of plant-based milk. I use standard American dried breadcrumbs; if you use Panko, add an extra 1/4 cup.

  • Prep Time: 15 min.
  • Cook Time: 1 Hour
  • Category: Dinner/Lunch
  • Method: Bake
  • Cuisine: Vegan/American