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

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    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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Written by

Emily Levenson is a change agent. She is adept at creating change in her own life and inspires others to do the same. You can find her creating change on the blog, through the Nourish + Flourish podcast, and within the Propelle community.

11 comments / Add your comment below

  1. 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.
  2. Pingback: Tuesday’s With Mama: Emily’s Lists : The Reluctant Vegetarian

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