• Alison

    I am eating the leftovers for lunch as we speak.
    This is a wonderful recipe, thank you very much!

  • barbara owens

    Made it for my vegan friend and he loved it also….yummy, served with vegan gravy…I am learning so much about vegan cooking and loving these recipes…PS My friend does not eat mushrooms, onions, garlic and left these out of the loaf and it was still delicious.

  • Brian and Christanna

    It was around 4:00pm on a Thursday afternoon. My girlfriend and I were hungry for something substantial and vegan. A lentil loaf perhaps. We found this recipe online and thought “hey why not give this a whirl?” I’m so happy we did. Never has our palate been so satisfied. Every tastebud screamed with joy- we spent an entire hour carefully devouring every piece of lentil loaf. Pleasure filled our mouths and joy filled our souls. Thank you lentil loaf master. Thank you.

  • Melissa

    Hi. I made this and I was great. AND its even better the next day! Thanks for sharing your recipe.

  • melissa ilana

    hi! i have now made this AMAZING loaf many, many times. because it’s always awesome. at this point, it’s less about following the recipe and more about just using whatever. a point for all of you soy-free vegans: you DON’T need the tofu in the recipe! you can just finely chop tons of mushrooms and saute with your veggies. i’ve also added in flaxmeal as a binder: it makes everything chewy and delicious.
    other random things that i’ve done: mashed up leftover vegetable soup into the lentils,/oats/mushroom mix including the brown rice noodles from the soup. they get super chewy and delicious!
    needless to say… the other night i made four loaves, we keep them in the fridge and use them in place of tofu for things like pasta, tacos, cubed into salads… ditto to the “thank you lentil loaf master” comment. this inexpensive, filling, and “refrigerator-cleanout” dish is a staple in our lives.

  • J-9

    Thank you for sharing your great recipe! The texture was great and the spices were just right. I was exploring unknown territory with this recipe, so I followed it almost to the letter. Now that I understand how it works, and thanks to Melissa Ilana, I’m going to start playing around with the ingredients and have fun with it. BTW, my brother the carnivore dropped by just after dinner, so I gave him a taste, and he was impressed. (My vegetarian tendencies are the butt of many of his jokes.) Thanks again!

  • liz

    this was dag “all gone” good. ate it all up wouldn’t change a thing.

  • http://jodiverse.com Jodi

    Ahhh!!! I have found the perfect First Home-Cooked Dinner recipe to use for my new boyfriend! I can’t wait to make it — and taste it! :o)

  • Ashley


    I would love to make this recipe; it seems delicious, but which kind of lentil are you using to make this? The recipe didn’t specify the type, and I’m not very experienced with cooking lentils. Thank you so much :-)

  • http://www.myvegancookbook.com/ My Vegan Cookbook

    Ashley, brown lentils.

  • http://@scepticalmoose Alex Gilbert

    Josh, big thanks from rainly England – a real winner. I used red lentils, vegan cheese instead of tofu and far less ‘topping’ than you recommended (must be SERIOUSLY tomato-y) if not

    I am a fairly new vegan, so need all the help I can get!


  • Ashley

    Thank you so much. Can’t wait to try it this weekend!


  • Lowrie Ward

    this is my go-to lentil loaf recipe. LOVE IT! i “dilute” the topping somewhat… i add soy milk or coconut milk or vegenaise or something to make it less “tart.” otherwise, it’s perfect! thanks mucho for your efforts!

  • Lucia

    I lost a wonderful lentil loaf recipe years ago and have been trying to replace it ever since. This is the first one I’ve found to come anywhere close to being as good as I remember that one — and of course the legend of “the one that got away” makes it impossible to match! This one is fabulous! You have definitely won a new fan!!

    A couple of alterations I had to make (at least for this first shot): I’m hypoglycemic, so no sugar, no balsamic vinegar (used apple cider vinegar), no corn (ground up some millet). My doctor has advised me to use tamari instead of soy sauce, and for a low sodium approach I used garlic powder instead of garlic salt (and omitted the onion salt). Forgot to get tomato paste, so I worked something out with tomato sauce. Using what I had on hand, I also substituted fresh parsley and “wet” mustard.

    Another thing I used to do that I’d like to try with this is put some veggies — carrots, broccoli, green beans, whatever — through the food processor and add them to the mix, too. The idea someone mentioned above of using mushrooms instead of or in place of part of the tofu also sounds good.

    Thank you sooo much!

  • Candy

    Being newly vegan and keeping it low-fat, I was looking for some variety and something a bit more hearty. This is fabulous and I am telling my non-vegan friends that they have to try this recipe! I took my own photo of how mine turned out and they all agree that it does look really tasty so they may try it. By the way, your photos are beautiful! You truly have a wonderful gift and am so glad that you are sharing it with all of us!

  • Lyndi

    I have had green lentils sitting in my pantry forever because i don’t particularly like the texture of them. So i went online searching for a recipe in which to use these little buggers and enjoy them. Found it! I have made this 3 times already and my non vegan hubby and sister both loved it too!

  • Heather

    Totally love this loaf recipe. Just made it for the second time. The first time I made it for Easter dinner for two meat-eaters that wanted nitrite free ham! I told them, “I’m vegan and I’m not making you guys a ham. How about this delicious lentil loaf?” They love vegan food so it wasn’t a tough sell and they said they didn’t miss the ham in the end.

    I have a lot of doctor recommended dietary restrictions so I used about 6-8 drops of stevia extract in place of each tsp of sugar and substituted Braggs for the soy sauce (can’t have wheat), and apple cider vinegar for the balsamic (it’s the only vinegar I can have) and added a shredded carrot to the mix, and minced celery and a jalapeno in the saute instead of a green bell pepper and onion (didn’t have either of them both times.) So delicious and I will keep it in rotation.

  • Pingback: Lentil Burgers « Namely Marly

  • Autumn

    What can I use instead of tofu that would still taste right?

  • Autumn

    Um, just saw a comment on soy free… Nevermind, sorry!

  • Jennifer

    I have made this recipe for many non-vegans/vegetarians, who all have loved it and asked for the recipe.

    Since I don’t eat onions or garlic, I have substituted fennel and sometimes roasted red pepper (leave out the red pepper in this case) for onion, and hing or asifoedita for garlic.

    As everyone has mentioned, it turns out great every time. Thank you for assisting others with eating well!

  • http://veganamontreal.blogspot.com Babette

    Amazing recipe. Thanks for sharing!

  • Danielle

    Hi Josh!

    I’m dying to try this recipe..
    I have all the ingredients other than corn meal, can you substitute that for something else?

    say whole wheat flour?

    Thanks a lot!

  • http://www.myvegancookbook.com/ My Vegan Cookbook

    Thanks for the comment Danielle. They are cormeal cakes, flour wouldn’t work.

  • Cindy

    I have made your Lentil Loaf several times, in fact it was front and center for Thanksgiving this year! It was loved by Vegans and meat eaters alike. Since I follow an oil free Vegan diet I did not use the oil; I used veggie broth instead. Yumbolicious!

  • guenevere

    i would like to make this lentil loaf, but my son is allergic to soy. what is the substitute for the tofu?

  • karin

    Too good to be true! So delicious, thank you!

  • Scotty

    I`ve made this heaps of times and love it. To guenevere)… I don`t put in Tofu at all. Did once but it turned the mixture to sloppy. I also add crushed or blended Almonds/Walnuts/Sunflower Seeds.

    I also do a curried vegetable pureed soup and pour that over the top. YUMMmmmmm!!

  • Jodene

    Hi Josh, so glad I found your web page, I am new to vegan cooking and your recipes are making it so much easier. I made this tonight, delicious and held very well. finished the meal off with your brownie recipe for desert, also incredibly delicious!!!

  • terri

    My husband is allergic to soy so i made it without the tofu and soy sauce. It was still good. If you’re not strict vegan you could use greek yogurt in place of soy. It is very difficult being vegan and allergic to soy. Sometimes i have to use the green yogurt for the moisture offer texture.

  • Jill

    I just made this tonight after finding on pinterest and this is the first time I’ve ever felt compelled to comment on a recipe I’ve made from pinterest. This was scrumptious and something I will definitely make again. Thank you so much for posting!

  • Chickpea

    I loved this as did all who tried it. I used mushrooms chopped very fine with a “chopper” in place of the tofu. Cooked them after chopping before placing in the loaf. They will yield a lot of liquid which I used to make a great gravy (to make something similar to Amy’s meatloaf gravy you can use the mushroom liquid, veggie stock, and boil with sundried tomatoes. Remove the tomatoes after the flavor has infiltrated the stock and thicken with flour). It’s been a while since I made this so I’m not being specific with quantities (can’t remember)… but I was compelled to write a comment because I loved this so much. Thanks for creating and sharing this amazing dish!

  • Chickpea

    Just wondering if this can be made without the tomato paste on top? Is it there for a purpose to keep the loaf moist or could it work just as well without it? Thanks!

  • http://www.myvegancookbook.com/ My Vegan Cookbook

    It would probably be ok without the topping, maybe a little drier. You could baste it with a little oil instead.

  • Chickpea

    Thank you!

  • Milagros Boutique

    I am very excited to make this for dinner tonight! I wonder, for 3/4 cup cooked lentils, what is your experience wit what the measurement would be for dry lentils before I cook them? Or am I misunderstanding and should cook 3/4 of dry brown lentils? Thanks so much!

  • vegancookbook

    I usually make half a regular bag of brown lentils and what I have left over from making the meat loaf I eat them for lunch. So yes, cook some lentils and measure out 3/4 cup of and make sure you drain them.

  • Milagros Boutique


  • Susie Friesen

    I haven’t made this recipe, but when I do I plan on replacing the tofu with cut up cooked chick peas. I read that it was a good sub.

  • Carolyn

    Thank for this recipe. I made it yesterday, with sweet mashed potatoes and green beans on the side, and it was delicious!

  • vegancookbook

    Thanks for the comment, it’s much appreciated! :D

  • Rhonda Kay-Duryea Greenfield

    I have been making this for almost two years and my non vegan friends love it as much as my vegan friends! It’s become our main dish for holidays and is requested a lot!
    I usually make two loaves at a time and use red lentils – I’ve made it with green and made it with red and we like the red the best. I also wrap my loaves in phyllo dough before baking and serve with gravy. I have my double batch mixture in the fridge for baking tomorrow for Thanksgiving ????

  • Anne Gitto

    Just perfect…easy to make, simple ingredients, low calorie, delicious, and vegan! This recipe is going to be one of my regulars. Thank you so much.