Looking for a delicious and hearty plant-based centerpiece for your holiday table? This Cranberry Glaze Lentil Loaf is the perfect vegan and gluten-free dish for Thanksgiving, Christmas, or Sunday dinner.
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Packed with protein-rich lentils, savory herbs like sage and thyme, and nutrient-dense veggies, this lentil loaf is a crowd-pleaser that even meat-lovers will enjoy. Topped with a tangy-sweet cranberry glaze made with fresh cranberries, orange juice, and maple syrup, it’s a festive dish that highlights seasonal flavors. Whether you're hosting a holiday feast or simply craving a comforting dinner, this lentil loaf delivers on flavor, texture, and nutrition. Made with red and green lentils, oats, and a rich medley of vegetables, this recipe is a great way to incorporate healthy whole foods into your meal. Plus, it’s easy to prepare ahead of time, making it an ideal choice for busy holiday schedules. Serve it alongside classic sides like mashed potatoes, roasted vegetables, or a fresh green salad for a wholesome and satisfying meal. Impress your family and friends with this vegan lentil loaf with cranberry glaze that’s sure to become a holiday favorite. Perfect for Thanksgiving, Christmas, or any cozy dinner night!
Cranberry Glazed Lentil Loaf
Yields approximately 8 servings
Ingredients:
Cranberry Glaze:
Yields approximately 8 servings
Ingredients:
- 1 tsp coconut oil
- 1 medium onion finely chopped
- 2 celery stalks diced
- 2 carrots shredded
- 1 tsp dried sage
- 2 tsp dried thyme
- 1 cup lentils, soaked and rinsed
- 2 1/2 cups water
- 1/2 cup ground oats
- 3/4 cup oats
- thyme sprigs for garnish (optional)
Cranberry Glaze:
- 2 cups cranberries fresh or frozen, divided
- 1/2 cup orange juice freshly squeezed
- 2 tbsp balsamic vinegar
- 1/3 cup maple syrup
Directions:
Preheat oven to 350°F. In a medium saucepan, heat oil and then saute onion and celery 3 minutes. Add in carrots, sage, thyme, lentils and water. Season with salt & pepper. Simmer for 35 minutes until the lentils are soft. You can prepare the glaze during this time.
Cranberry Glaze:
In a small saucepan combine 1 2/3 cup cranberries, orange juice, balsamic vinegar and maple syrup and simmer for 15 minutes. The cranberries will pop and the sauce will become thick.
Once the lentil mixture is done, mix in the oats, ground oats and 1/3 cup cranberries. Press into a 9-inch loaf pan. Pour cranberry sauce over top.
Bake for 45 minutes. It will set nicely if you wait for 10 minutes before you cut and serve it.
Preheat oven to 350°F. In a medium saucepan, heat oil and then saute onion and celery 3 minutes. Add in carrots, sage, thyme, lentils and water. Season with salt & pepper. Simmer for 35 minutes until the lentils are soft. You can prepare the glaze during this time.
Cranberry Glaze:
In a small saucepan combine 1 2/3 cup cranberries, orange juice, balsamic vinegar and maple syrup and simmer for 15 minutes. The cranberries will pop and the sauce will become thick.
Once the lentil mixture is done, mix in the oats, ground oats and 1/3 cup cranberries. Press into a 9-inch loaf pan. Pour cranberry sauce over top.
Bake for 45 minutes. It will set nicely if you wait for 10 minutes before you cut and serve it.
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