Cheesy Carrot and Lentil Loaf

By Hetty Lui McKinnon

Updated August 3, 2026

  • Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 2
Ready In
1 hr 10 min
Rating
5(91)
Comments
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Lentil loaves may conjure notions of the hippie-led vegetarian movement of the 1960s and 1970s, but meatless loaves actually became popular much earlier, when beans and legumes were promoted as a nutritious and cheap alternative to meat during World War II. Though it might seem retro, a lentil loaf is sometimes regarded as a rite of passage for new vegetarians, a nourishing meal that is budget friendly and largely made from pantry ingredients. While practical, the dish can also be deeply comforting and delicious. This one is packed with vegetables, which keeps the loaf moist — grated carrots are added to the mix raw which preserves their tender bite, while sautéed mushrooms lend a rich savory note. Using canned lentils reduces the cooking time, but if you would prefer to prepare them from scratch, you’ll need to cook about 1¼ cups of dried green or brown lentils. This cheesy version is tasty on its own, served with roasted vegetables or mashed potatoes on the side, but it can also be dressed up for special occasions by serving with vegan gravy, tomato sauce or even cranberry sauce. A thick slice also goes well in a burger bun. Allowing the loaf to cool is key – it will firm up and be much easier to slice.

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Ingredients

Yield:6 to 8 servings

  • Extra-virgin olive oil

  • 1 medium yellow or red onion, diced

  • 1½ cups roughly chopped mushrooms, such as button or cremini (about 4 ounces)

  • 2 to 3 large fresh thyme sprigs, leaves picked

  • 2 garlic cloves, finely chopped

  • Sea salt and black pepper

  • 2 (15.5-ounce) cans lentils, drained and rinsed (3 cups cooked)

  • 2 cups grated extra-sharp Cheddar, loosely packed

  • 3 medium carrots, scrubbed and coarsely grated (2 packed cups)

  • 1 cup dried plain bread crumbs 

  • 2 large eggs, beaten

  • 2 scallions, thinly sliced

Ingredient Substitution Guide
Nutritional analysis per serving (6 to 8 servings)

39 grams carbs; 79 milligrams cholesterol; 387 calories; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 7 grams saturated fat; 17 grams fat; 11 grams fiber; 557 milligrams sodium; 22 grams protein; 6 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 350 degrees. Line a large (10-by-5-by-3-inch) loaf pan with parchment paper. 


  2. Step 2

    Heat a medium skillet on medium-high. Drizzle with 1 tablespoon of olive oil, add the onions and stir until slightly softened, 1 to 2 minutes. Add the mushrooms, thyme leaves and garlic, and season with ½ teaspoon salt and a big pinch of black pepper. Cook, stirring, until the mushrooms are dry and turning golden, 2 to 3 minutes. Transfer mixture to a large bowl.

  3. Step 3

    To the mushroom and onion mix, add the lentils and give it a quick stir, and then add the cheese, carrots, bread crumbs, eggs, scallions, 1 teaspoon salt and 2 big pinches black pepper. Stir well to combine, making sure everything is well distributed. 

  4. Step 4

    Spoon mixture into the prepared loaf pan. Use a spatula or the back of a spoon to press it firmly into the pan so it is very tightly packed; smooth the top so it is neat and level. 

  5. Step 5

    Place in the oven and bake for 45 to 50 minutes, until the loaf is golden, feels firm and springs back when pressed. Remove from the oven and allow to sit for 15 minutes. 

  6. Step 6

    Invert the loaf onto the cutting board (or simply lift it out using the parchment paper), and using a serrated bread knife, slice it into 1-inch-thick pieces. Serve warm or at room temperature.

Tips

  • Lentil loaf can be made up to 3 days ahead. Cool in the pan, then cover with foil and store in the fridge.

  • Leftover lentil loaf can be sliced and frozen; wrap each piece individually in parchment paper and store in an airtight container in the freezer for up to 3 months. To reheat, thaw and toast in a toaster oven or pan-fry in a little bit of oil.

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Ratings

5 out of 5
91 user ratings
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Comments

Karlwitha-k

I made this for dinner last night, a risky choice for hosting non-vegetarian neighbors...we loved it! I used 5 cloves of garlic and doubled the thyme but stuck to recipe for salt and pepper amounts. I used canned lentils. It feels like a throwback to simpler times, but in a good way. Leftovers tasted great this morning. One neighbor reached out for the recipe which I count as a success.

dimmerswitch

For cooks posting concern about the 2C of loosely grated cheddar and wanting to know what to substitute for part of it to reduce fat, I'll offer the observation that this serves 6 to 8 people and 2C of loose packed cheddar is about 7 oz total and that makes the cheese is an ounce (+/-) per. With only 7g of sat fat per serving (nutritional info here), from my kitchen perch, I don't see the need to reduce the cheese. It helps with structure and adds flavor and protein.

Heidi H

Toasted walnuts might also be good here.

JDLB

made this as a meal prep idea for myself. I'm a nurse and always have trouble finding new tasty and somewhat healthy things to meal prep for my stretc of shifts (5 on, oh man) I made this and I am in love. It's super easy to make. I added some Better Than Bouillon roasted vegetables base as a sub for salt when sauntering the mushrooms.

EatBakeLove

You could not ask for a better veggie meatloaf recipe! Mine had to be gluten free so I substituted 1c of oats, blitzed in the food processor l, for the breadcrumbs, with no problem. Added some flax seeds. Next time I’d add a little more cheese. The other change I made was to let the loaf cool in the pan, turn it out onto a sheet pan and then cover it with a glaze made from 1/2c ketchup, 2-3 tbsp vinegar, 2-3 tbsp br. sugar, 1 tsp each of gr. coriander, gr. cumin, sweet paprika, dried oregano, 1/2 cup of water. Cook down for 10 minutes and add 2-3 tbsp of apricot jam just before application. Cook in 425 deg oven for 10 minutes. The kids loved it!

Ruth

Really enjoyed this meatless meal. Made with a a few additions: 1/2 cup diced celery, 1 tablespoon curry powder, 2 tsps each onion and garlic powder. Cuts fairly easily when cold. Will definitely make it again. .

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