The BEST Baked Lentils

If you’re tired of making mushy lentil loaves and want to use up the lentils that have been sitting in your pantry for a while now… Look no further because this Baked Lentils recipe is just for you!

overhead shot of baked lentils

I developed this recipe last Christmas when I was trying to find the perfect meat substitute for our traditional family dinner. This baked lentils recipe is nothing short of absolute perfection (If I do say so myself). I’ve made this for both my friends and family and the feedback has been OUTSTANDING.

If you want to impress your non-vegan and even vegan friends, this lentil bake will surely do the trick. You simply can’t afford to NOT make this recipe. You’ll be missing out on the tender texture and mouth-watering flavors.

Another great thing about this recipe is that it’s made with all simple ingredients and is SO quick easy to make. With that being said, go grab your favorite apron and let’s start cooking.

overhead shot of baked lentil and rice

Why You Will LOVE This Recipe:

Way Better than Lentil Loaves- I’ve made my fair share of lentil loaves and all I was left with was disappointment and bean mush. This recipe is like lentil loaf’s golden child… it’s not mushy and the sauce has a bigger surface area which equals more flavor.

Simple and Wholesome Ingredients- The ingredients in this recipe are simple and accessible. I’m pretty sure that you have most if not all of the ingredients sitting in your pantry right now!

Can be Made for Meal Prep- This baked lentils recipe can be stored in your refrigerator for up to a week or in your freezer for up to a month. It ages like fine wine!

Quick and Easy to Prepare- This easy and vegan lentil bake can be whipped up in no time. So if you’re a beginner cook, you have absolutely nothing to worry about.

Non-vegans Enjoy this Recipe- I have made this for many non-vegans and they all loved it. My Mother even went as far as to say that it tastes BETTER than chicken. So you decide what you want to do with that information 😉

overhead shot of baked lentils and brown rice

Notes on Ingredients

Lentils- Lentils are cheap, versatile, accessible and flavorful. You can use dried or canned lentils.

Carrots– the carrots in this recipe increase the nutrient content of this dish and add a wonderful texture.

Rolled oats– along with binding the ingredients together it adds a great texture and flavor.

Wheat gluten– acts as a binder. You can use a flax egg or arrowroot starch.

Scallions, Garlic, Thyme, Onion, and Parsley combined add immense flavor to this baked lentil dish.

Salt and liquid aminos add an umami flavor

For the sauce

Tomato paste– you can use ketchup but would have to reduce the amount of vinegar and sweetener you use

Vinegar

Maple syrup– you can use agave or brown sugar

Dark soy sauce– to add a nice dark color

Water

Minced garlic

Grated ginger

Sesame seeds

sideview of baked lentil patties

How to Make Baked Lentils

Bring water to a boil. Add lentils and seasonings then cook it until tender. Remove from heat and drain water.

In a skillet over high heat, add oil, onion, carrot, garlic, parsley, salt and liquid aminos and stir continuously. Once the onion and garlic become fragrant, reduce heat to medium and to sauté for 5 minutes, stirring occasionally. Add to lentils once done.

Blend rolled Oats dry leaving just a few grains intact, the rest should look flour-like. Then add to the lentil mixture.

oat flour

Add wheat gluten and browning and mix well. Set aside in the refrigerator.

baked lentil mix in a bowl

Preheat oven to 350ºF (175ºC) and grease a sheet pan with oil.

To make sauce add all ingredients to a small bowl and mix.

easy lentil bake sauce

Remove the lentil mixture from the refrigerator and spread it evenly on your sheet pan

Brush a generous amount of the sauce on top until evenly distributed. Do not forget to reserve some for when you remove it from the oven.

Using a knife, cut the lentil mixture into squares to make them easy to remove when they are done baking.

Bake your lentils in the oven for 15-20 minutes. Remove and brush on remaining sauce.

Enjoy.

vegan lentil bake with basil leaves on top

Serving Suggestions

Here are a few serving suggestions that would work well with this easy and vegan Lentil Bake:

Rice- I normally serve my baked lentils with Turmeric rice for a beautiful contrast in color. You can serve it with any kind of rice you like.

In a sandwich- this easy vegan recipe sandwiched in between fluffy buns would make a perfect lunch for work.

Boiled plantains- Since I live in Jamaica, I have ripe plantains at my fingertips and the sweetness of the plantains pair so well with the umami flavors of this lentil bake.

Vegetables- roasted, steamed, stir-fried or boiled vegetables would go extremely well with this recipe

Garnish- Sesame seeds, Fresh basil leaves or green onions make the perfect garnish.

How to Store and Reheat Baked lentils

In the refrigerator- seal your lentils in an airtight container and store in for up to a week.

In the freezer- Use parchment paper or wax paper to separate lentil squares. This makes then easy to remove. You can store for these baked lentils for up to a month in the freezer.

sideview of baked lentil loaf slices
lentil recipes
Print Recipe
4.80 from 5 votes

Baked Lentils (Vegan)

If you’re tired of making mushy lentil loaves and want to use up the lentils that have been sitting in your pantry for a while now… Look no further because this recipe is just for you!
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Course: Dinner, Main Course
Servings: 7
Author: Leondra Madden

Ingredients

For cooking the Lentils

  • 1 cup dried lentils
  • ½ tbsp sea salt
  • 1 whole scallion smashed
  • 2 garlic cloves smashed
  • 1 sprig thyme

Lentil mixture

  • 2 tbsp oil
  • 1 medium carrot/ ½ cup shredded carrot packed
  • 1 yellow onion diced
  • 2 garlic cloves minced
  • 1 tablespoon maple syrup
  • 1 tsp dried parsley
  • ¼ tsp sea salt
  • 1 tbsp liquid aminos/reduced-sodium soy sauce
  • ½ cup rolled oats
  • 2 tbsp wheat gluten
  • 1 tsp browning optional

The Sauce

  • 1 tbsp tomato paste
  • 1 tbsp vinegar
  • 1 ½ tsp. maple syrup or agave
  • 1 tsp dark soy sauce
  • 1 tbsp water
  • 1 clove of minced garlic
  • ½ tsp ginger freshly minced
  • 1 tsp sesame seeds

Garnish

  • 6 leaves of fresh basil, chopped optional

Instructions

  • Bring 2 liters of water to a boil. Add dried lentils, salt, smashed scallion, garlic and a sprig of thyme. Allow this to simmer on low for 40-60 minutes. Drain all the water from the lentils in a colander, remove herbs and set them aside in a large bowl.
  • In a skillet over high heat, add oil, diced onion, shredded carrot, minced garlic, dried parsley, maple syrup, salt and liquid aminos and stir continuously. Once the onion and garlic become fragrant, reduce heat to medium and allow this to sauté for 5 minutes, stirring occasionally. Remove from heat and add to the drained lentils.
  • Blend rolled Oats dry leaving just a few grains in-tact, the rest should look flour-like. Add to the lentil mixture.
  • Add wheat gluten and browning and mix well. Set aside in the refrigerator for one hour or overnight.
  • Preheat oven to 350ºF (175ºC) and grease a sheet pan.
  • To make sauce add all ingredients to a small bowl and mix well.
  • Remove the lentil mixture from the refrigerator and spread it evenly in your sheet pan to about a ¼ inch thick.
  • Brush a generous amount of the sauce on top until evenly distributed. Do not forget to reserve some for when you remove it from the oven.
  • Using a knife, cut the lentil mixture into squares to make them easy to remove when they are done baking.
  • Bake your lentils in the oven for 15-20 minutes. Remove and brush on remaining sauce.
  • Serve immediately with your side of choice. Enjoy!

Made this recipe? Let me know how it went by leaving a comment below


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