Gluten-Free Savory Lentil Loaf
Elevate your plant-based dining experience with this hearty and delicious Gluten-Free Savory Lentil Loaf, perfect for vegans and those avoiding gluten. Packed with wholesome ingredients like tender brown or green lentils, sautéed vegetables, and gluten-free oats, this comforting dish is seasoned to perfection with smoky paprika, Italian herbs, tamari, and a tangy ketchup-balsamic glaze. A flaxseed mixture ensures the loaf binds beautifully without eggs, creating a moist yet firm texture. Ready in just over an hour, this satisfying recipe is ideal for weeknight dinners or as a centerpiece for holiday gatherings. Serve it warm with your favorite sides for a nutritious, gluten-free meal that’s bursting with flavor and incredible aroma.
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Recipe Information
Ingredients
- 1 cup Brown or green lentils
- 2 cups Vegetable broth
- 2 tablespoons Olive oil
- 1 medium Onion, diced
- 1 large Carrot, grated
- 2 medium Celery stalks, diced
- 3 cloves Garlic cloves, minced
- 1 cup Mushrooms, finely chopped
- 2 tablespoons Ground flaxseed
- 5 tablespoons Water
- 1 cup Gluten-free quick oats
- 2 tablespoons Tomato paste
- 2 tablespoons Tamari soy sauce
- 1 teaspoon Italian seasoning
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Freshly ground black pepper
- 0.5 cup Ketchup (for topping)
- 1 tablespoon Balsamic vinegar
Instructions
Rinse the lentils in cold water and place them in a pot with the vegetable broth. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 25-30 minutes, or until the lentils are tender and all liquid is absorbed. If necessary, drain any excess liquid and set aside.
While the lentils are cooking, in a small bowl, mix the ground flaxseed with water and set aside. This will serve as an egg substitute to help bind the loaf.
Preheat the oven to 350°F (175°C) and line a standard 9x5-inch loaf pan with parchment paper or lightly grease it with olive oil.
In a large skillet, heat olive oil over medium heat. Add the diced onion, grated carrot, and diced celery. Sauté for about 5 minutes, until they begin to soften.
Add the minced garlic and chopped mushrooms to the skillet. Cook for another 5 minutes, until the mushrooms are tender and the mixture is fragrant. Remove from heat.
In a large mixing bowl, combine the cooked lentils, sautéed vegetables, flaxseed mixture, gluten-free oats, tomato paste, tamari, Italian seasoning, smoked paprika, salt, and pepper. Stir until well combined. If the mixture seems too dry, add a tablespoon of water to moisten.
Transfer the lentil mixture to the prepared loaf pan. Press it down firmly and evenly.
In a small bowl, mix the ketchup with balsamic vinegar. Spread this glaze evenly over the top of the loaf.
Bake in the preheated oven for 35-40 minutes, until the loaf is firm and the glaze has set.
Allow the lentil loaf to cool in the pan for at least 10 minutes before removing and slicing. Serve warm with additional ketchup or your choice of sides.
Nutrition Facts
Calories |
1379 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.4 g | 59% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6805 mg | 296% | |
| Total Carbohydrate | 203.0 g | 74% | |
| Dietary Fiber | 44.9 g | 160% | |
| Total Sugars | 58.8 g | ||
| Protein | 56.0 g | 112% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 355 mg | 27% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 4269 mg | 91% | |
*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.
