Savoury Foods

Green Lentils Loaf Plant- based Gluten Free

Green Lentils Loaf - Plant based Gluten Free

A healthy nutritious, comfort food ideal in cold season.
Prep Time 1 hour 30 minutes
Cook Time 1 hour
Course Appetizer, Main Course, Snack
Servings 2 loaves


  • 9 inch springform pan-2 pieces,1 large bowl or pot, food processor, oven


  • 2 cups green lentils
  • 2 cups mushrooms chopped
  • 1 cup red onions and green onions chopped
  • ½ cup carrots chopped
  • ½ cup yellow/red peppers
  • ¼ cup chopped chilli pepper
  • 2 stalks celery chopped
  • 4 tbsp flaxseed
  • 3 tbsp coconut flour
  • 2 tbsp rye flour/oat flour/chickpea flour or any other gluten free flour of choice
  • cup dill/chives/parsley/cilantro
  • 1 cube yeast free vegetable stock
  • 1 tbsp miso paste
  • ½ tsp oregano
  • ½ tsp basil
  • ½ tsp paprika powder
  • tsp salt
  • ½ tsp black pepper
  • 1 tsp caraway seeds to ornate
  • 1 tsp black sesame seeds to ornate


  • Cook the green lentils in twice amount of water for about 20 minutes then drain well.
  • In a large enough pan sautè the onions,celery,carrots,peppers and chilli.
  • Add the vegetable stock and miso paste and cook a little longer,no need to overcook.
  • Set aside cook vegetables draining excess liquid to avoid the loaf become moist.
  • Preheat oven at 180°C( 350°F)
  • In a food processor add lentils and sautèd vegetables.You might need to do it in 2 batches.Keep aside ⅓ of the lentils and vegetables, they will add a chunky texture to the loaf.
  • In a large bowl or pot mix processed lentil and vegetables with the non-processed ones.
  • Add flaxseed, coconut flour, rye flour, salt, pepper, herbs and spices.Taste and adjust as desired.
  • Line up 2 loaf pans with parchment paper, use a spoon and fill them equally with the final mixture.
  • Ornate with caraway and black sesame seeds.
  • Bake at 200°C(400°F)for 30 minutes than lower the temperature at 180°C(350°F) and bake 30 minutes more. It is advisable to keep an eye on the oven and check every 10-15 min.
  • Remove from oven; remove from pan and let it cool for 30 minutes at least.
  • Slice and enjoy warm or cold.


  • It is important to drain the cooked lentils well and also the cooked vegetables.It helps avoiding the loaf to be moist. Mine was a little moist because I used the sautèd vegetables without draining the liquid first.
  • Feel free to use any preferred combination of herbs and spices and also you may choose to ornate it differently.
Keyword glutenfree, lentils loaf, nutricious, plantbased, proteic, vegan meatloaf

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