Curried Lentil Loaf
Elevate your plant-based meal game with this hearty and flavorful Curried Lentil Loaf! Packed with protein-rich red lentils, aromatic spices like curry powder, cumin, and coriander, and nutrient-dense ingredients such as ground flaxseed and rolled oats, this savory loaf is the perfect blend of comfort food and wholesome eating. The sautéed onions, garlic, and grated carrots add depth of flavor, while a dash of tomato paste ties everything together beautifully. Baked to perfection with a golden crust, this dish is ideal for weeknight dinners or as a centerpiece for a vegetarian feast. Serve it alongside a crisp side salad, roasted veggies, or drizzle of tangy chutney for a crowd-pleasing meal. This vegan lentil loaf is not only quick to assemble but also gluten-free, making it a versatile addition to any table!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup dry red lentils
- 2 cups water
- 2 tablespoons olive oil
- 1 yellow onion, finely chopped
- 1 carrot, grated
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 2 teaspoons curry powder
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons tomato paste
- 1 cup rolled oats
- 2 tablespoons ground flaxseed
- 1 tablespoon non-dairy milk
- 2 tablespoons fresh cilantro, chopped (optional)
Instructions
Preheat oven to 375°F (190°C) and line a loaf pan with parchment paper for easy removal.
Rinse the red lentils under cold water and add them to a medium saucepan with 2 cups of water. Bring to a boil, then reduce to a simmer and cook for 10-15 minutes, or until soft and water is mostly absorbed. Set aside to cool slightly.
In a skillet, heat olive oil over medium heat. Add the onion and carrot, cooking until softened, about 5 minutes. Stir in the minced garlic, cumin, curry powder, coriander, salt, and black pepper. Cook for another 1-2 minutes until spices are fragrant.
In a large mixing bowl, combine the cooked lentils, sautéed vegetables, tomato paste, rolled oats, ground flaxseed, and non-dairy milk. Mix well to form a cohesive mixture. If desired, fold in fresh chopped cilantro.
Transfer the mixture to the prepared loaf pan, pressing it firmly into an even layer.
Bake in the preheated oven for 40-45 minutes, or until the loaf is firm and lightly browned on top.
Allow the lentil loaf to cool in the pan for 10 minutes before carefully removing it. Slice and serve warm. Pair with a side salad or roasted vegetables for a complete meal.
Nutrition Facts
Calories |
1501 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.3 g | 56% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3860 mg | 168% | |
| Total Carbohydrate | 215.4 g | 78% | |
| Dietary Fiber | 41.4 g | 148% | |
| Total Sugars | 17.5 g | ||
| Protein | 72.9 g | 146% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 353 mg | 27% | |
| Iron | 26.9 mg | 149% | |
| Potassium | 3298 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
