Heart-Healthy Savory Lentil Loaf
Elevate your plant-based meals with this Heart-Healthy Savory Lentil Loaf, a wholesome and flavorful alternative to traditional meatloaf. Packed with nutrient-dense ingredients like green or brown lentils, rolled oats, walnuts, and vibrant vegetables, this recipe is a fiber-rich powerhouse that's both satisfying and vegan-friendly. Seasoned with aromatic herbs, balsamic vinegar, and a hint of tamari or soy sauce, every slice delivers a perfect balance of savory comfort. The binding power of ground flaxseed ensures the loaf holds together beautifully, making it easy to slice and serve. Ideal for weeknight dinners or a hearty holiday centerpiece, this delicious lentil loaf pairs excellently with roasted vegetables, mashed potatoes, or a tangy tomato glaze. Plus, it's simple to prepare, with only 20 minutes of prep time – perfect for health-conscious home chefs seeking a high-protein, heart-healthy dish.
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Recipe Information
Ingredients
- 1 cup green or brown lentils
- 2 cups water
- 1 tablespoon olive oil
- 1 large onion
- 3 garlic cloves
- 1 celery stalk
- 1 medium carrot
- 1 red bell pepper
- 2 tablespoons ground flaxseed
- 6 tablespoons warm water
- 1 cup rolled oats
- 0.5 cup chopped walnuts
- 2 tablespoons soy sauce or tamari
- 3 tablespoons tomato paste
- 1 tablespoon balsamic vinegar
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 0.5 teaspoon black pepper
- 0.5 teaspoon salt
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x5 inch loaf pan with olive oil or line it with parchment paper for easy removal.
Rinse the lentils under cold water. In a medium pot, add 2 cups of water and bring to a boil. Add the lentils, reduce the heat to low, cover, and simmer for about 20 minutes until tender but not mushy. Drain any excess water.
While the lentils are cooking, prepare the flaxseed mixture by combining the ground flaxseed with 6 tablespoons of warm water in a small bowl. Mix well and set aside to thicken for about 5 minutes.
Chop the onion, mince the garlic, and finely dice the celery, carrot, and red bell pepper.
In a large skillet, heat the olive oil over medium heat. Add the onion, garlic, celery, carrot, and red bell pepper. Sauté for 5-7 minutes until the vegetables are softened.
In a large mixing bowl, combine the cooked lentils, sautéed vegetables, thickened flax mixture, rolled oats, chopped walnuts, soy sauce or tamari, tomato paste, balsamic vinegar, thyme, oregano, pepper, and salt. Mix thoroughly until all ingredients are well combined.
Transfer the mixture into the prepared loaf pan, pressing it down gently to ensure it holds together.
Bake in the preheated oven for 40-45 minutes or until the loaf is firm and the top is slightly browned.
Allow the lentil loaf to cool in the pan for at least 10 minutes before slicing. Serve warm and enjoy!
Nutrition Facts
Calories |
1360 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.6 g | 85% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3324 mg | 145% | |
| Total Carbohydrate | 153.0 g | 56% | |
| Dietary Fiber | 42.7 g | 152% | |
| Total Sugars | 28.4 g | ||
| Protein | 55.0 g | 110% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 328 mg | 25% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 3032 mg | 65% | |
*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.
