Quinoa lentil loaf

Recipe for Quinoa Lentil Loaf

Course: Main Course
Cuisine: American
Keywords: lentils, quinoa
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes
Servings: 4 servings
Calories: 366kcal
Author: Andrea at Buttered Veg
This complete vegetarian protein Quinoa Lentil Loaf is packed with mouth-watering savory nutrition, and enhanced by just a touch of natural sweetness.
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  • For this recipe you will need a medium loaf pan, 8.5 by 4.75 inch, or a similar sized baking dish
Ingredients for the Lentil Quinoa Loaf
  • 1/2 cup brown or green lentils
  • 1 bay leaf
  • 4 cups water
  • 1/3 cup uncooked quinoa
  • 1 tablespoon oil
  • 3/4 cup onion, chopped
  • 3 cloves garlic, minced
  • 1 green chilis (substitute with jalapeños), minced
  • 1/2 cup celery, finely chopped
  • 1/2 cup carrots, finely chopped
  • 1/2 cup green pepper, chopped
  • 1/2 teaspoon thyme leaves, fresh or dried
  • 1/2 teaspoon oregano, fresh or dried
  • 1/4 teaspoon Himalayan pink salt
  • 2 tablespoons raisins, roughly chopped
  • 3 tablespoons tomato paste
  • 1 tablespoon dijon or grainy mustard
  • 2 tablespoons soy sauce, see notes for wheat free
  • 3 tablespoons walnuts or pecans, coarsely chopped
  • 2 tablespoons ground flax seeds, optional, see notes
  • 2 tablespoons breadcrumbs, see notes for wheat-free
Ingredients for the Savory Glaze
  • 1/2 cup, plus 1 tablespoon organic ketchup
  • 1 tablespoon soy sauce
  • 2 tablespoons water
  • 1 teaspoon hot sauce, or to taste
  • 1 teaspoon maple syrup
  • 1 teaspoon vegetarian Worcestershire sauce


  • Rinse lentils in cold water and drain. Combine rinsed lentils, bay leaf and water in a saucepan over medium-high heat. Bring to a boil, reduce to a simmer, and cook partially covered for 45 minutes, until lentils are soft and starting to break apart.
  • Rinse the quinoa, and then add it to the saucepan with the lentils. Partially cover, and continue to cook for 15 minutes until quinoa is soft. Add more water if needed. The best is to have no water left in the end. If water remains, drain it off. Remove the bay leaf and set lentils and quinoa aside until needed.
  • Heat oil in a skillet over medium heat. Add onions, garlic, and jalapeño, and sauté for 5 minutes. or until translucent. Add celery, carrots, green pepper, thyme, oregano, and salt, and stir well. Cook for 5 minutes, or until the veggies are just tender. Add the raisins and cook for 2 minutes. Turn off the heat and set aside until needed.
  • In a large bowl, add the tomato paste, mustard, and soy sauce and mix well. Add the prepared lentils and quinoa, as well as the prepared vegetable sauté, chopped nuts, and optional ground flax seeds, and mix well. Add the breadcrumbs or wheat-free oats to achieve a good consistency. The loaf mixture should be not to dry, and not to wet. 
  • Preheat your oven to 350 degrees Fahrenheit. Prepare a loaf pan by lining it with parchment paper. Press the prepared loaf mixture into the pan and trim the edges of the parchment paper with scissors so it does not extend above the edges of the baking dish. 
  • Prepare the glaze by combining all ingredients in a small bowl and stirring well. Pour it over the loaf and spread it evenly.
  • Bake uncovered for 30 minutes in a 350 degree oven, until the glaze is set with a matte finish, and it smells divine. Let it rest for 15 minutes before serving.
To serve
  • This lentil loaf is perfect as a vegetarian dinner main course, but it would also be wonderful as a burrito or sandwich filling. You could also try it warmed on toast or with eggs for a hearty breakfast.


This recipe can easily be prepared a day in advance. Prepare the loaf and press it into the pan, and keep the prepared glaze separate in the fridge. When you are ready to bake, spread on the glaze and pop it into the oven.
Ground flax seeds are readily available in specialty food stores. Flax seeds are a fantastic source of Omega-3 fatty acids. This is the type of fat that is really good for you, but hard to get in the diet. Research shows the Omega-3s stay in tact at temperatures up to 350 degrees, so we are good. If you buy this, keep it in the refrigerator and use it up in granola, on cereal, or in low temperature baking.
For a wheat-free version of this dish, replace the soy sauce with wheat-free tamari and replace the breadcrumbs with coarsely ground oats.
This recipe is inspired by one I saw on the vegan Indian-inspired blog Vegan Richa. Thanks!  


Calories: 366kcal | Carbohydrates: 54g | Protein: 14g | Fat: 11g | Saturated Fat: 1g | Sodium: 1428mg | Potassium: 868mg | Fiber: 12g | Sugar: 13g | Vitamin A: 3135IU | Vitamin C: 25.7mg | Calcium: 87mg | Iron: 4.5mg
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