Dairy-Free Savory Lentil Loaf
This Dairy-Free Savory Lentil Loaf is the ultimate plant-based comfort food, perfect for family dinners, meal prep, or a hearty main dish. Packed with protein-rich green or brown lentils, fresh vegetables like carrots, celery, and onions, and a blend of herbs including thyme, oregano, and smoked paprika, this loaf delivers a delightful umami flavor in every bite. Ground flaxseed acts as a vegan binder, while a topping of tangy ketchup adds the perfect finishing touch. With just 20 minutes of prep time, an hour total to prepare, and simple pantry staples like rolled oats and breadcrumbs, this recipe is as wholesome as it is satisfying. Whether you're vegan, lactose-intolerant, or just looking for a mouthwatering, dairy-free dinner idea, this savory lentil loaf is sure to be a hit at the table!
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Recipe Information
Ingredients
- 1 cup green or brown lentils
- 3 cups water
- 2 tablespoons olive oil
- 1 medium, finely chopped onion
- 1 medium, grated carrot
- 2 finely chopped celery stalks
- 3 minced garlic cloves
- 2 tablespoons tomato paste
- 2 tablespoons soy sauce
- 2 tablespoons ground flaxseed
- 5 tablespoons water (for flax egg)
- 1 cup rolled oats
- 1 cup breadcrumbs
- 1 teaspoon thyme
- 1 teaspoon oregano
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 tablespoons ketchup
Instructions
Preheat your oven to 350°F (175°C) and grease a loaf pan with a bit of olive oil.
Rinse the lentils under cold water. In a medium-sized pot, combine the lentils and 3 cups of water. Bring to a boil, then reduce the heat to a simmer and cook for about 25-30 minutes, or until the lentils are tender. Drain any excess water and set aside.
While the lentils are cooking, in a small bowl, mix the ground flaxseed and 5 tablespoons of water. Stir well and allow it to sit and thicken, forming a 'flax egg'.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion, grated carrot, and chopped celery, and sauté for about 5 minutes until softened.
Add the minced garlic, tomato paste, and soy sauce to the skillet and stir well. Cook for another 2 minutes.
In a large mixing bowl, combine the cooked lentils, sautéed vegetable mixture, thickened flax egg, rolled oats, breadcrumbs, thyme, oregano, smoked paprika, salt, and black pepper.
Mix everything until well combined. The mixture should be moist but hold its shape when pressed.
Transfer the mixture to the prepared loaf pan, pressing gently to shape it. Spread the ketchup evenly over the top of the loaf.
Bake in the preheated oven for about 35-40 minutes, or until the loaf is firm and slightly crispy on top.
Allow the loaf to cool in the pan for at least 10 minutes before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
1462 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.2 g | 58% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4246 mg | 185% | |
| Total Carbohydrate | 224.8 g | 82% | |
| Dietary Fiber | 40.2 g | 144% | |
| Total Sugars | 34.1 g | ||
| Protein | 51.6 g | 103% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 436 mg | 34% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 2396 mg | 51% | |
*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.
