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Beetroot Lentil Loaf with Herb Packed Comfort Recipe

Beetroot Lentil Loaf

A hearty plant-based loaf packed with earthy beets, protein-rich lentils, and aromatic vegetables. This gluten-free, vegan-friendly recipe delivers classic comfort food satisfaction with a tangy glaze and clean slices every time.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 6 Servings
Course: Main Dish
Cuisine: Plant-Based, Vegetarian
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 1 cup cooked green or brown lentils
  • 2 medium beets roasted and grated
  • 1 cup finely chopped onion carrot, and celery
  • 1 cup mushrooms finely chopped
  • 1 garlic clove minced
  • 2 –3 flax eggs 2–3 tbsp ground flaxseed + 6–9 tbsp water
  • 1/2 cup oats
  • 1/4 cup breadcrumbs or gluten-free alternative
  • 1 tbsp olive oil
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • Salt and pepper to taste
  • Optional glaze: 2 tbsp tomato paste + 1 tbsp maple syrup + 1 tsp mustard

Method
 

  1. Preheat oven to 180°C (350°F) and line a loaf pan with parchment paper.
  2. Rinse lentils and cook with 2:1 water to lentils ratio until tender but not falling apart. Drain excess liquid and let cool.
  3. Roast or steam beets until tender, then grate or finely chop.
  4. Heat olive oil in a skillet and sauté onions, carrots, celery, mushrooms, and garlic until softened.
  5. Mash two-thirds of the lentils and combine with remaining lentils, roasted beets, sautéed vegetables, oats, breadcrumbs, flax eggs, herbs, salt, and pepper.
  6. Mix thoroughly but avoid overmixing; the mixture should be cohesive and slightly sticky.
  7. Pack the mixture firmly into the prepared loaf pan, pressing along edges and corners.
  8. Bake for 45–50 minutes until the top is crusty and slightly darkened.
  9. Optional: brush glaze on top in the last 10 minutes of baking.
  10. Let loaf cool completely before slicing to ensure clean, firm slices.

Notes

This beetroot lentil loaf is versatile and forgiving. Roasting beets intensifies sweetness and color. Use green or brown lentils for best texture. Resting before slicing ensures clean pieces. Serve warm or enjoy leftover slices cold for snacks or sandwiches.