Lentil Loaf with a Balsamic Glaze

Apparently last week was the week of the lentil. Two entire meals that centered around the legume. Great planning, huh.

In my pre-veggie days I loved my muddah’s meatloaf. It was one of the few dishes we made with red meat. And we devoured every single meaty morsel. We always served it with mashed potatoes and peas. It just didn’t get any better than that.

It’s been over two years since we’ve had that comforting slice of home. And I must have been craving it when I did our menu planning. Why else would I attempt such a thing?

Believe me, it wasn’t an easy sell. The Hubster asked me approximately 17.35 times if I really wanted to make it. Particularly since we were having dinner guests. I am happy to report that everyone enjoyed it. Even our non-vegetarian friends.

Inspiration for our meal from The Awl, and their recipe for a lentil loaf.

Yields 4-6

Lentil Loaf with a Balsamic Glaze

Lentil Loaf with a Balsamic Glaze The Glaze

15 minPrep Time

45 minCook Time

1 hrTotal Time

Save RecipeSave Recipe


    For the balsamic glaze:
  • 1/2 cup balsamic vinegar
  • 2 to 3 tablespoons honey or agave nectar
  • 3 tablespoons olive oil
  • 2 garlic cloves, minced
  • For the lentil loaf:
  • 1 cup green lentils, well rinsed
  • 21/2 cup water
  • 1/2 tsp salt
  • 1 tbs olive oil
  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 1/2 tsp pepper
  • 1 tbs organic tamari or soy sauce
  • 3/4 cup rolled oats, finely ground
  • 3/4 cup flax meal
  • 1/2 cup chickpea flour
  • 1-2 onions, caramelized


    To make the balsamic glaze:
  1. Whisk the vinegar, honey, oil, and garlic in a bowl.
  2. Pour the marinade into a small saucepan.
  3. Bring the marinade to a boil and simmer until it thickens slightly and becomes syrupy, whisking often, about 15 minutes.
  4. Spoon off any excess oil from the sauce, if desired, and set aside.
  5. For the lentil loaf:
  6. Preheat oven to 350°F.
  7. Place the lentils, water, and salt in saucepan, bring to a boil. Lower heat, cover, and simmer for about 45 minutes; until water is nearly gone and lentils are very soft, with splitting skins.
  8. Sauté the onion and carrot in oil until soft, about 5 minutes.
  9. Mix the lentils, onions, carrots, pepper, and soy sauce in the large bowl, then mix in the ground oats, flax meal, and chickpea flour.
  10. Knead mixture for 2-3 minutes to evenly distribute the ingredients and to activate chickpea flour.
  11. Form the lentil mixture into a loaf and place in a greased baking dish or pan.
  12. Place in oven and bake for 30 minutes.
  13. Garnish with caramelized onions and drizzle balsamic glaze on top.

Allergen Information

Nightshade free, dairy free, wheat free*, gluten free*, corn free, and egg free.


*If you avoid wheat and/or gluten, make sure to use Tamari or Bragg’s Liquid Aminos instead of soy sauce.

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More about Emily Levenson

Emily Levenson is a meditation encourager, mama, and Pittsburgh enthusiast. She recently launched a podcast called Nourish + Flourish and is a co-pilot at Propelle.


  1. Reply The glaze looks especially delicious! Mmmmm balsamic! However, I just wanted to point out that honey is technically not vegan. I know there are some vegans who don't have a problem with it, but it's an animal product, and therefore not actually vegan - and many vegans do not eat it. Just wanted to make a note of that. Agave nectar would be a great substitute for honey, though.
    1. Reply thanks for pointing that out! i always forget to look for honey. the lentil loaf is definitely vegan as is, and have updated the post to say that the glaze is not with the honey.
  2. Reply [...] yes, meatloaf appears on the list of dinner menus for Wednesdays. Check out last week’s Lentil Loaf post, which interestingly enough, was posted on [...]
  3. Reply Laughing as I'm making this tonight - "place in office and cook for 30 minutes" Best typo ever! :)
    1. Reply HA. that’s awesome. i’m tempted to just leave it because it’s funny.
  4. Reply [...] Lentil loaf sandwiches and red potato oven [...]
  5. Reply This recipe sounds really delicious!
  6. Reply Would this be good with vegan gravy instead of the glaze? I love that this recipe is gf, nightshade free and vegan!
  7. Reply You totally could! I'm not a gravy fan personally, so wouldn't think to make that.
    1. Reply Thank you! I thought it would, but just wanted to get the recipe creator's opinion. :-) I appreciate your quick reply!

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