Low Fat Savory Lentil Loaf
Discover the ultimate healthy comfort food with this Low Fat Savory Lentil Loaf recipe, a perfect plant-based twist on the classic meatloaf! Packed with nutrient-rich lentils, hearty brown rice, and flavorful vegetables like carrots, celery, and onions, this dish combines wholesome ingredients for a satisfying and guilt-free meal. Infused with aromatic herbs like dried thyme and oregano, and a touch of umami from soy sauce and balsamic vinegar, this lentil loaf is bursting with savory goodness in every bite. It's naturally low in fat, vegan-friendly, and rich in fiber, making it a nutritious centerpiece for any dinner. Easy to prepare and baked to perfection, this lentil loaf makes an excellent hearty dinner or meal prep option. Serve warm with your favorite side dishes or drizzle with a tomato glaze for extra flavor.
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Recipe Information
Ingredients
- 1 cup green or brown lentils
- 2.5 cups water
- 1 medium onion, finely chopped
- 1 medium carrot, finely grated
- 1 celery stalk, finely chopped
- 3 garlic cloves, minced
- 0.5 cup rolled oats
- 2 tbsp ground flaxseed
- 2 tbsp soy sauce
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried oregano
- 0.5 tsp salt
- 0.5 tsp black pepper
- 1 cup cooked brown rice
- 1 tbsp balsamic vinegar
- 0.25 cup fresh parsley, chopped
Instructions
Rinse the lentils under cold water and place them in a medium-sized saucepan with 2.5 cups of water. Bring to a boil, reduce the heat, and simmer for 20-25 minutes until the lentils are tender and most of the water has been absorbed. Drain any excess water.
Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper.
In a large skillet over medium heat, sauté the onion, carrot, celery, and garlic for about 5 minutes until the onions are translucent and vegetables are softened, adding a splash of water if needed to prevent sticking.
In a large mixing bowl, combine the cooked lentils, sautéed vegetables, rolled oats, ground flaxseed, soy sauce, tomato paste, dried thyme, dried oregano, salt, black pepper, and cooked brown rice.
Mix well until the ingredients are thoroughly combined. You can use a potato masher or spatula to mash some of the lentils to help bind the mixture.
Add the balsamic vinegar and chopped parsley to the lentil mixture and stir well.
Transfer the mixture to the prepared loaf pan, pressing it down firmly and smoothing the top with a spatula.
Bake in the preheated oven for 35-40 minutes, until the top is firm to the touch.
Allow the lentil loaf to cool in the pan for about 10 minutes before lifting it out using the parchment paper.
Slice the loaf and serve warm. Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
884 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.8 g | 16% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2932 mg | 127% | |
| Total Carbohydrate | 158.2 g | 58% | |
| Dietary Fiber | 36.7 g | 131% | |
| Total Sugars | 20.4 g | ||
| Protein | 42.4 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 424 mg | 33% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 2878 mg | 61% | |
*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.
