Photo of Glazed Lentil Loaf by Chef Tyler by WW

Glazed Lentil Loaf by Chef Tyler

Points® value
Total Time
55 min
15 min
40 min
This lentil loaf is a hearty, well-spiced main that anyone can enjoy. It's simple to make and can be baked and ready in just over an hour which makes it perfect to pull together last minute, or even prep-ahead and reheat later.



1½ cup(s), diced, cremini variety

Red bell pepper

½ cup(s), chopped, diced


1 small, diced, yellow variety (90g)


2 medium, diced


2 stalk(s), medium, diced


2 clove(s), small

Cooked lentils

2 cup(s)

Canned unsalted tomato paste

2 tbsp(s)

Barbecue sauce

1 tbsp(s)

Miso paste

1½ tsp(s)

Ground flaxseed meal

2 tbsp(s)

Herbes de Provence

1 tbsp(s)

Crushed red pepper flakes

1 tsp(s)

Uncooked quick oats

½ cup(s)

Dried plain breadcrumbs

cup(s), (add one tbsp if needed)

Table salt

¼ tsp(s)

Black pepper

¼ tsp(s)



Balsamic vinegar

2 tsp(s)

Unpacked brown sugar

1 tsp(s)


  1. Preheat oven to 350°F. Line a medium sized baking sheet with parchment paper and set aside.
  2. In large saute pan, cook the mushrooms, red pepper, onions, carrots, and celery over medium heat until softened, about 8 minutes. Add the minced garlic and saute for another minute or two. Remove pan from stove to set aside and let vegetables cool.
  3. In a food processor, combine the lentils, tomato paste, barbecue sauce, miso paste, ground flax, herbes de Provence, red pepper flakes, oats, breadcrumbs, salt, and pepper. Pulse a few times to combine the mix into a chunky dough. Do not puree - you want to have some texture from the vegetables and lentils.
  4. Transfer mixture to lined baking sheet. Using your hands, form dough into a loaf shape at least 1 inch high. Place into the oven and bake for 30 minutes.
  5. While loaf is baking, combine the ketchup and balsamic vinegar in a bowl to make the glaze. Remove the loaf from the oven and brush glaze evenly over the top of the loaf to coat. Sprinkle the brown sugar over the glaze. Place back into the oven and bake for another 10-15 minutes.
  6. Remove loaf from oven and let cool 10-15 minutes. Slice into 6 even portions.


Serving size: 1/6th loaf