Carrot And Lentil Loaf Recipe

I made this carrot and lentil loaf for my family today and it went down a treat! Even my mammy (who is super picky about what food she eats) cleaned her plate which I consider the biggest compliment I can hope for.

This recipe will take you about an hour and a half or so, but with continued practice you’ll probably be able to get that down to about 70 minutes.

lentil and carrot roast

I adapted the recipe I used from an original one by Vegan Richa, so if you’d like to see what she originally came up with then check it out here.


  • 1/2 cup lentils
  • 1/3 cup uncooked quinoa
  • 2 tbsp soy sauce
  • 1 tsp parsley
  • 2 cups water
  • Splash of oil
  • 3/4 cup chopped onion
  • 1 clove garlic, finely chopped
  • 1/2 cup carrot, thinly sliced
  • 1/2 tsp thyme
  • 1/2 tsp oregano
  • 2 tbsp flaxseed meal
  • 3 tbsp ketchup
  • 2 tbsp tahini
  • 2 tbsp nutritional yeast
  • 3/4 cup breadcrumbs


  • 1/4 cup ketchup
  • 1 tsp sweet chilli sauce
  • 2 tsp maple syrup

As you may have noticed if you checked out Vegan Richa’s original recipe, I left out a lot of ingredients to suit my taste and changed the measurements for a few things, but this loaf turned out really delicious so give it a go if you feel like a hearty Irish meal!

lentil and carrot roast


1) Put the lentils, parsley, soy sauce and water in a pan and bring to boil. Cook for approx. 20 minutes. Wash the quinoa and add to pan. Cook until both are tender and easily mashed (make sure to stir regularly so they don’t stick to the bottom of the pan).

2) Drain water from the lentil/quinoa mixture and pour in a bowl. Set aside.

3) Heat oil in pan and add onion and garlic. Cook for 5 minutes before adding sliced carrots along with the oregano and thyme. Mix together and cook until the veg is slightly tender (about 5-10 minutes).

4) Add cooked veg and flaxseed meal to the lentil/quinoa mix and mix well. Lightly mash the mixture, but don’t worry if the lentils don’t mash easily as the roast will still taste great all the same.

5) Add the ketchup, tahini and nutritional yeast and mix.

lentil and carrot roast

6) Line a bread loaf pan with baking paper (I use coconut oil to help the shape stick) and press the mixture into it.

7) Make the glaze and use a pastry brush to apply it to the loaf. Cover with tin foil.

8) Put in oven at 165 degrees celsius for 30 minutes. Bake uncovered for 15 minutes. Let sit for another 15 minutes before transferring it to a platter and cutting.

lentil and carrot roast

Serve with mixed veg, potatoes and gravy. Enjoy!


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