Savory and Spicy Vegetable Lentil Bake (Vegetarian/Vegan)

It's January and, I don't know about you, but I always love savory and spicy root vegetables and warm lentils in the winter. For several years now, I have been trying to find a lentil loaf recipe that included root vegetables.  After years of making recipes that fell short of my expectations,  I recently decided to try out my own recipe.  So, after years of trying to find the perfect lentil loaf, I have finally made my own lentil loaf that actually taste good and is soooooo easy to make.  I am excited to share this recipe! It’s moist, the texture is great and the taste is out of this world flavorful. But, don't take my word for it. I always like to test my recipes out. In the words of singer/songwriter, Andi Flax, this new recipe is, “like a symphony of lentils a whole new beat! Music to my mouth!"    

This is a great vegetarian/vegan alternative to traditional meatloaf. Let me know if you try it! I would love to hear how it came out for you.

Savory and Spicy Vegetable Lentil Bake (Vegetarian/Vegan)




  • 2 c cooked lentils (I used brown lentils)

  • ⅓ c water or vegetable broth

  • 5 garlic cloves, minced

  • 4 medium red potatoes grated

  • 1 c Trader Joes All Natural Barbecue Sauce or subsitue your own favorite recipe

  • 2 eggs or flaxseed equivalent

  • 1 extra large yellow onion diced

  • 4 small or 2 large cooked beets diced

  • 1 TBSP ground chipotle pepper, optional

  • Cracked pepper & sea salt to taste

Top with fresh sliced lemons or cheddar cheese (vegan or dairy).


Preheat oven to 350 degrees. In large mixing bowl combine all ingredients and mix well.  Place mixture into two 9” X11” loaf pans lined with parchment paper, leaving it overlapping for easy removal later. Press down firmly filling in along the edges too. Bake covered for about 60 minutes and uncovered for about 10 minutes (add cheese at  this time). Let cool before serving.

Love, light and happy cooking!

Siri Bani Kaur