“Lentils are so versatile and are a staple in many vegetarians kitchens, mine included. Lentils are great for recreating a healthier and animal-free version of meat dishes such as burgers, chili, and meatloaf. For dishes where I am trying to get a hearty/meaty flavor, I recommend using black lentils. This lentil loaf is packed with healthy ingredients, no added fats or oils, and lots of great flavor and texture. I hope you enjoy :)”

Ingredients Nutrition


  1. Combine lentils, water, and a pinch of salt in a saucepan, bring to a boil, then cover and simmer for 30 minites. Preheat oven to 350°F.
  2. While lentils are cooking, chop up all veggies and combine in mixing bowl with basil, garlic, salt, and pepper.
  3. Once lentils are done cooking, drain any excess water and mash lentils with the back of a fork. They need to be mashed up so that the loaf holds it's shape, but it is ok to have some texture still, don't over mash.
  4. Add the mashed lentils and the rolled oats into the bowl of veggies and mix together (if you want to add cheese, this is the time).
  5. Mix in the beaten egg.
  6. In a separate bowl mix together equal parts tomato sauce and barbeque sauce, once mixed add half to the lentil and veggie mix and stir together until combined well.
  7. Spray a loaf pan with non-stick spray and fill with lentil mixture, spreading evenly and pressing down slightly.
  8. Pour remaining barbeque/tomato sauce mixture over the top of the loaf.
  9. Bake 40-45 minutes. Once done, let rest for at least 5 minutes before serving.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a