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Smoky Sweet Mesquite Lentil Loaf

by Danniel Davenport on August 29, 2014

Oh the poor lentil loaf. Every time I mention this dish, I hear someone laugh or snicker a little. It’s not usually an entrée known for its good looks or drool-worthy, appetizing photos.  After being plant-based off and on over the years, I have developed quite the affection for lentils.  I actually enjoy this meal more than the meat variety!

Lentil Loaf is extremely cost effective, a wonderful way to use up vegetables, and lentils don’t cause gas like their bean counterparts. Regardless of whether you’re vegan, plant-based or all omnivore all the time, this would be a great meal to serve on a Meatless Monday or if you just want to try something new. Plus, it makes the perfect comfort meal when served alongside mashed potatoes and gravy.

This recipe is vegan and delicious, with lots of nutrients and flavor. Barlean’s Forti-Flax saves the day in place of the usual egg that is in traditional meatloaf recipes as it helps bind everything together beautifully.

Smoky Sweet Mesquite Lentil Loaf
Recipe & Photos by: Danniel Davenport

Inspired by Angela Liddon Oh She Glows Lentil Loaf Recipe


  • 3 garlic cloves
  • 2 tbsp. Barlean’s Organic Virgin Coconut Oil
  • 1 cup green lentils uncooked (follow instructions to cook them)
  • 2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1 tsp sea salt
  • 1/4 tsp pepper
  • 1 cup celery chopped finely
  • 1 cup grated carrot
  • 1/2 cup chopped green apple
  • 1/3 cup raisins
  • 3 tbsp Barlean’s Forti-Flax
  • 1/2 cup bread crumbs
  • 1/2 cup flour of your choice
  • 1/2 cup almonds chopped small or put through a food processor
  • 1 tsp dried thyme
  • 1 tsp dried tarragon
  • 2 tsp dried basil
  • 2 tsp agave or sweetener of your choice
  • 1 tbsp. sweet mesquite seasoning


  • Sweet mesquite seasoning to taste
  • 3 tbsp unsweetened applesauce
  • 1-2 tsp white wine vinegar
  • 2 tsp agave
  • 1/2 cup organic ketchup


  1. Preheat oven to 325 degrees F.
  2. Cook the garlic in Barlean’s Coconut Oil on medium heat until fragrant, stirring occasionally.
  3. Add spices, veggies, green apple, and raisins to the garlic and cook for 5-6 minutes more. Adjust seasoning as needed.
  4. Cook lentils per package instructions & run them through a food processor until they are somewhat smooth, creating a bit of a paste.
  5. In large bowl combine flour, almonds, breadcrumbs, flaxseed, your cooked & processed lentils, and your veggies.  Use your hands to make sure all ingredients are mixed thoroughly. Adjust seasoning again as needed.
  6. Prep a loaf pan with parchment paper & press mixture evenly into it.
  7. Make the sauce and spread on top of loaf. Reserve some for dipping if you desire.
  8. Bake for 55 minutes or until sides start to brown a little.



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