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Vegan Lentil Loaf

Vegan Lentil Loaf

Erica Dinho
5 from 19 votes


  • 1 cup uncooked brown lentils
  • 3 cups of vegetable broth
  • 2 tablespoon olive oil
  • 1 cup finely chopped onion
  • 1 cup grated carrot
  • 1 cup red bell pepper finely chopped
  • 3 garlic cloves minced
  • ½ cup apple sauce
  • cup dried cranberries
  • ½ cup pistachios finely chopped
  • 1 cup breadcrumbs
  • ¼ cup fresh cilantro leaves finely chopped
  • ¼ teaspoon of chili powder
  • ½ teaspoon ground cumin
  • ½ teaspoon ground thyme
  • Salt and pepper to taste
  • 2 tablespoons ketchup
  • 2 tablespoons apple sauce
  • 2 tablespoons brown sugar


  • Wash the lentils and place into a pot along with the vegetable broth. Bring to a boil, then reduce heat to medium-low and simmer, for about 40 minutes. Add more broth or water if necessary
  • Meanwhile, warm the oil in a pan. Add the onions and cook for about 4 minutes or until soft. Add the carrots, bell pepper and garlic. Cook for about 3 minutes more. Set aside.
  • When the lentils are ready mash them slightly with a potato masher or a fork.
  • Preheat the oven to 350u00ba F.
  • In a large bowl, mix the onion mixture, mashed lentils, apple sauce, cranberries, pistachios, bread crumbs, cilantro, chili powder, cumin, thyme, salt and pepper.
  • Line a loaf pan with parchment paper. Transfer the mixture to the loaf pan and press mixture into the pan with a spoon.
  • Mix the glaze ingredients in a small bowl and spread evenly over the top.
  • Bake for about 45 minutes. Transfer the pan to a wire rack and let the loaf cool a bit. Run a table knife around the edge of the pan and turn the loaf out onto a serving plate.
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