Cranberry Glazed Lentil Loaf

Author: Karen Porter, RHN

For almost 30 years Karen battled severe IBS, & anxiety.

Forced to re-evaluate and take her health into her own hands, she started looking into alternative methods to help her heal where the traditional medical approach had failed. 

Karen’s health, and consequently her life, entirely shifted and she felt compelled to help as many women as possible to feel their absolute best!  


Cranberry Glazed Lentil Loaf

Here is a delicious and beautiful vegan recipe that tastes like Christmas (or Thanksgiving) in a slice!  The inspiration for this recipe came from Vega.  Though this is plant based, anyone will enjoy it!  It is a lovely combination of savoury with just a touch of sweet - but it's a healthier kind of sweet, not refined sugar sweet.  Although it involves two parts in the cooking process - sautéing and then baking, it is quite easy to make.  You'll love it! 

Course Main Course
Cuisine Vegan
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Servings 4 people


  • 1 tsp coconut oil
  • 1 medium onion finely chopped
  • 2 celery stalks diced
  • 2 carrots shredded
  • 1 tsp dried sage
  • 2 tsp dried thyme
  • 1/2 cup red lentils soaked and rinsed
  • 1/2 cup green lentils soaked and rinsed
  • 2 1/2 cups water
  • 1/2 cup ground oats
  • 3/4 cup oats

Cranberry Glaze:

  • 2 cups cranberries fresh or frozen
  • 1/2 cup orange juice freshly squeezed
  • 2 tbsp balsamic vinegar
  • 1/3 cup maple syrup


  1. Preheat oven to 350F.  In a medium saucepan, heat oil and then saute onion and celery 3 minutes.  Add in carrots, sage, thyme, red & green lentils and water.  Season with salt & pepper.  Simmer for 35 minutes until the lentils are soft.  You can prepare the glaze during this time.  In a small saucepan combine cranberries, orange juice, balsamic vinegar and maple syrup and simmer for 15 minutes.  The cranberries will pop and it will become thick.  Once the lentil mixture is done, mix in the oats and ground oats.  Press into a 9 inch loaf pan and 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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