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Spiced Lentil and Vegetable Savory Loaf with Herb Glaze - Easy Baking

By Beginnerbakes Editorial TeamPublished Apr 16, 2026 | Updated Nov 4, 2026
Mediterranean-American Under review Beginner-friendlyEasyStep By StepSavory Bakes

A savory loaf made with cooked brown lentils, grated vegetables, and spices, finished with a fresh herb glaze.

Spiced Lentil and Vegetable Savory Loaf with Herb Glaze - Easy Baking
Prep Under review
Cook Under review
Total Under review
Servings 8
Difficulty easy
Cuisine Mediterranean-American

Recipe Details

PrepUnder review
CookUnder review
TotalUnder review
Servings8
Difficultyeasy
CuisineMediterranean-American
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Ingredients

Servings 8
  • 1 cup cooked brown lentils, drained and cooled
  • 1 medium carrot, grated
  • 1 small zucchini, grated, excess moisture squeezed out
  • 1/2 cup finely chopped onion
  • 2 cloves garlic, minced
  • 1/2 cup whole wheat flour
  • 1/2 cup rolled oats
  • 1 tsp baking powder
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp ground black pepper
  • 1/2 tsp salt
  • 2 large eggs, lightly beaten
  • 1/3 cup low-fat plain yogurt or unsweetened plant-based yogurt
  • 2 tbsp olive oil, plus extra for greasing
  • For the herb glaze
  • 2 tbsp fresh parsley, finely chopped
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • Pinch of salt

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan with olive oil and line it with parchment paper for easy removal.
  2. In a large mixing bowl, combine the cooked lentils, grated carrot, grated zucchini (ensure excess moisture is squeezed out), chopped onion, and minced garlic. Stir well to mix evenly.
  3. Add the whole wheat flour, rolled oats, baking powder, ground cumin, smoked paprika, black pepper, and salt. Mix thoroughly to incorporate all dry ingredients with the vegetables and lentils.
  4. In a small bowl, whisk together the beaten eggs, yogurt, and 2 tablespoons olive oil. Pour the wet mixture into the large bowl with dry ingredients.
  5. Gently fold the wet and dry ingredients together with a wooden spoon or spatula until just combined to maintain a tender texture. Avoid overmixing.
  6. Transfer the batter into the prepared loaf pan, smoothing the top evenly with the back of a spoon.
  7. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
  8. While baking, prepare the herb glaze by mixing the chopped parsley, lemon juice, olive oil, and a pinch of salt in a small bowl. Stir well.
  9. Remove the loaf from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack.
  10. Brush the warm loaf lightly with the herb glaze to add fresh flavor and a glossy finish.
  11. Allow to cool completely, then slice into 8 pieces. Serve warm or at room temperature as a nourishing snack, lunch side, or party appetizer.

Timing and preparation

Begin with cooked, drained and cooled lentils. Allow preparation, preheating, 45-50 minutes baking, 10 minutes pan cooling and full cooling before slicing. Lentil preparation and cooling are additional.

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