Lentil Loaf with Strawberry Sauce
Elevate your plant-based dinner game with this hearty and flavorful Lentil Loaf with Strawberry Sauce. Packed with wholesome ingredients like protein-rich lentils, earthy oats, and fresh veggies, this vegan loaf is beautifully seasoned with thyme, oregano, and a umami kick of soy sauce. But the real star is the vibrant strawberry sauce, made with fresh strawberries, maple syrup, and a tangy hint of balsamic vinegar and lemon juice, adding a bold, sweet-savory twist that perfectly complements the loaf's savory richness. Ready in just over an hour, this stunning dish is ideal for weeknight dinners or special occasions and pairs wonderfully with a crisp green salad or roasted vegetables. A perfect blend of comfort and creativity, this recipe will make plant-based dining the highlight of your table!
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Recipe Information
Ingredients
- 1 cup Green or brown lentils
- 3 cups Water
- 1 medium Onion (finely chopped)
- 2 cloves Garlic cloves (minced)
- 1 large Carrot (grated)
- 1 stalk Celery stalk (finely chopped)
- 1 cup Rolled oats
- 1 cup Breadcrumbs
- 2 tablespoons Ground flaxseed
- 2 tablespoons Soy sauce or tamari
- 2 tablespoons Tomato paste
- 1 teaspoon Dried thyme
- 1 teaspoon Dried oregano
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 cups Fresh strawberries (hulled and diced)
- 2 tablespoons Maple syrup
- 1 tablespoon Balsamic vinegar
- 1 tablespoon Lemon juice
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a standard loaf pan or line it with parchment paper.
Rinse the lentils under cool water. In a medium saucepan, combine the lentils with 3 cups of water. Bring to a boil, then reduce the heat to low and simmer for 20-25 minutes until tender. Drain any excess water.
In a large skillet over medium heat, sauté the chopped onion, minced garlic, grated carrot, and celery in a splash of olive oil until softened, about 5-7 minutes.
In a large mixing bowl, combine the cooked lentils, sautéed vegetables, rolled oats, breadcrumbs, ground flaxseed, soy sauce, tomato paste, thyme, oregano, salt, and black pepper. Mash the mixture with a fork or potato masher until it holds together but still has some texture.
Press the mixture evenly into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 40 minutes.
While the loaf is baking, prepare the strawberry sauce. In a small saucepan over medium heat, combine the diced strawberries, maple syrup, balsamic vinegar, and lemon juice. Cook, stirring occasionally, for 10-15 minutes until the strawberries break down and the mixture thickens slightly. Use a fork or immersion blender to mash the sauce to your desired consistency.
After baking for 40 minutes, carefully remove the lentil loaf from the oven. Let it cool in the pan for 10 minutes before slicing.
Serve the lentil loaf warm, topped with the freshly made strawberry sauce. Enjoy!
Nutrition Facts
Calories |
229 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.3 g | 4% | |
| Saturated Fat | 0.3 g | 1% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 653 mg | 28% | |
| Total Carbohydrate | 43.7 g | 16% | |
| Dietary Fiber | 7.4 g | 27% | |
| Total Sugars | 11.3 g | ||
| Protein | 8.9 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 73 mg | 6% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 468 mg | 10% | |
*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.
