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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!