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5 from 1 vote
Slices of Lentil Loaf on a Plate with Salad, Cutting Board with the Rest of the Loaf in the Background
Mushroom Dill Red Lentil Roast
Prep Time
5 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 20 mins
This hearty vegan lentil roast is made with savory red lentils, mushrooms, and is seasoned with garlic and dill.
Course: Entree
Cuisine: American
Servings: 6
Author: Alissa
  • 2 cups vegetable broth
  • 1 cup whole dried red lentils
  • 8 oz. white button mushrooms finely chopped
  • 4 garlic cloves minced
  • 2 scallions chopped
  • 1 cup panko
  • ½ cup unflavored soy or almond milk
  • ¼ cup finely chopped fresh dill
  • 2 tbsp. olive oil
  • ½ tsp. salt
  • ¼ tsp. black pepper
  1. Place broth and lentils in small saucepan over high heat. Stir a few times and bring to a boil. Lower heat, cover and simmer until lentils are tender and broth is fully absorbed, about 20 minutes. Allow to cool for a few minutes.
  2. Preheat oven to 375º. Coat a 9 inch loaf pan with oil or cooking spray.
  3. Place cooked lentils in medium mixing bowl. Add all remaining ingredients. Mix well.
  4. Transfer mixture to prepared loaf pan. Smooth out the top a bit with the back of a spoon.
  5. Bake until top is lightly browned, 50-55 minutes.
  6. Transfer to cooling rack and allow cool for 10-15 minutes before removing from pan.