Red Lentil Loaf

Gluten-Free Red Lentil loaf recipe. Lentils are high in iron so this makes a great vegetarian dish. This dish is similar to a “meatloaf”. This is a very versatile dish that you can add and take away from. You can use fresh hard vegetables such as peppers, courgettes, peas, corn, or carrots. Canned vegetables and frozen also work in this dish, making it a great store-and-freezer recipe.

This is what I use as a base.

Taken from

This vegetable-packed red lentil loaf is tasty, adaptable, and frugal.
Vegetarian and Gluten Free

Servings: 4
Author: Helen Best-Shaw
Prep Time10 mins
Cook Time50 mins
Total Time1 hr



First, prepare! Measure out the ingredients. You can use fresh, tinned, or assorted frozen vegetables. Whatever you have!

Step Two – Drain the lentils. Make sure that you drain the lentils well. I like to leave them drain for a good few minutes and give the sieve a good shake to help any excess liquid drain out. That way, the loaf should firm up a little quicker.

Step Three  – Mix together the lentils, vegetables, and egg. Season well with salt and pepper, and add herbs and spices to taste.

Step Four – Pour the mixture into a lined and oiled 500 g / 1 lb  loaf tin. Bake for 40 to 50 minutes, until risen and golden. Allow to cool for 5 minutes before turning out. Serve your lentil loaf in slices. 

This recipe is very versatile. I also add red pepper and garlic sometimes cheese and BBQ sauce.Sometimes I add an egg and some oatmeal.

Total Time1 hr

I often top it with Meatloaf Sauce:

Meatloaf Sauce Ingredients:

  • 3/4 cup ketchup
  • 1 ½ tsp white vinegar
  • 2 ½ Tbsp brown sugar
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • ¼ tsp ground black pepper
  • ¼ tsp salt

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