Delicious Lentil Loaf
Packed with plant-based protein and bursting with savory flavor, this Delicious Lentil Loaf is the ultimate vegan comfort food that’s perfect for weeknight dinners or holiday gatherings. Made with hearty brown or green lentils, sautéed vegetables, rolled oats, and a hint of smoky paprika, it boasts a rich, satisfying texture that even meat-lovers will adore. A sweet and tangy glaze of ketchup, maple syrup, and apple cider vinegar caramelizes to perfection in the oven, adding a bold finishing touch. Ready in just over an hour, this lentil loaf is easy to prepare, packed with wholesome ingredients, and pairs beautifully with creamy mashed potatoes, roasted veggies, or a simple garden salad. Whether you're seeking a vegan entrée or a healthy, protein-packed meal option, this crowd-pleasing recipe is sure to shine!
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Recipe Information
Ingredients
- 1 cup Brown or green lentils
- 2.5 cups Water or vegetable broth
- 1 tablespoon Olive oil
- 1 medium Onion, finely chopped
- 3 cloves Garlic cloves, minced
- 1 medium Carrot, finely grated
- 1 medium Celery stalk, finely chopped
- 2 tablespoons Ground flaxseed
- 5 tablespoons Water (for flax egg)
- 0.75 cup Rolled oats
- 0.75 cup Breadcrumbs
- 3 tablespoons Tomato paste
- 1 tablespoon Worcestershire sauce (vegan, if preferred)
- 1 tablespoon Soy sauce or tamari
- 1 teaspoon Dried thyme
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.33 cup Ketchup (for glaze)
- 2 tablespoons Maple syrup (for glaze)
- 1 teaspoon Apple cider vinegar (for glaze)
Instructions
Preheat your oven to 375°F (190°C) and grease or line a loaf pan with parchment paper.
Rinse the lentils in cold water and drain. In a medium saucepan, combine the lentils and water or vegetable broth. Bring to a boil, reduce the heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender and most of the liquid is absorbed. Drain off any excess liquid and slightly mash the lentils with a fork or potato masher. Set aside.
In a small bowl, mix the ground flaxseed with water to make a flax egg. Let it sit for 5 minutes to thicken.
Heat olive oil in a skillet over medium heat. Add the chopped onion, garlic, carrot, and celery. Sauté for 5-7 minutes, until the vegetables are softened. Remove from heat.
In a large mixing bowl, combine the cooked lentils, sautéed vegetables, rolled oats, breadcrumbs, tomato paste, Worcestershire sauce, soy sauce or tamari, dried thyme, smoked paprika, salt, and black pepper. Add the prepared flax egg. Mix everything well until the ingredients are evenly distributed and the mixture holds together. If it's too dry, add a tablespoon of water at a time until it binds.
Transfer the lentil mixture into the prepared loaf pan, pressing it down firmly and evenly.
In a small bowl, whisk together the ketchup, maple syrup, and apple cider vinegar to make the glaze. Spread the glaze evenly over the top of the lentil loaf.
Bake the loaf in the preheated oven for 40-45 minutes, or until the edges are golden and the glaze is slightly caramelized.
Let the loaf cool in the pan for 10 minutes before carefully removing it and slicing.
Serve warm with your favorite sides, like mashed potatoes or a fresh salad. Enjoy!
Nutrition Facts
Calories |
1342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.6 g | 41% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6820 mg | 297% | |
| Total Carbohydrate | 229.5 g | 83% | |
| Dietary Fiber | 39.0 g | 139% | |
| Total Sugars | 60.6 g | ||
| Protein | 52.0 g | 104% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 338 mg | 26% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 2953 mg | 63% | |
*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.
