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!
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.
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 😉
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
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.
Add wheat gluten and browning and mix well. Set aside in the refrigerator.
Preheat oven to 350ºF (175ºC) and grease a sheet pan with oil.
To make sauce add all ingredients to a small bowl and mix.
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.
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.
Baked Lentils (Vegan)
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
I want to start eating healthy and minimize my meat intake. I think this is a perfect substitute and will definitely be trying this out for my next meal.
Love that! thank you Danielle
Very creative, lovely recipe. I love lentils will definitely try it.
Way to go Leondra
Thank you, I appreciate the kind words
Awesome. Definitely trying
Thanks Shantoye! let me know how it goes…
This recipe is so delicious. Thank you for sharing
You’re welcome Shamelia and thanks for the feedback!
This I would definitely try.
I agree 100%. Let me know how it goes!