Lentils that have cooked too long retain excess moisture, and too much moisture is the cause of soggy lentil loaf. I honestly haven’t had that problem with this particular lentil meatloaf recipe, and I think that’s thanks to the bread crumbs and walnut combination. This easy vegan lentil loaf recipe gives you the best texture that's sturdy and holds together really well. It’s tender and a tad juicy without being mushy! If for whatever reason, you still struggle with a soggy loaf, try reducing the excess water in your flax egg from 3 tablespoons to just 2 tablespoons. In fact, if you’re using canned lentils, you may want to go ahead and do this from the start.