Low Sodium Savory Lentil Loaf
Discover the wholesome delight of this Low Sodium Savory Lentil Loaf, a heart-healthy, plant-based alternative to traditional meatloaf that’s packed with flavor and nutrition. This satisfying loaf combines earthy brown lentils, aromatic sautéed vegetables, and a blend of seasonings, including smoked paprika and dried thyme, for a rich and savory taste. Bound with a flax egg, oats, and unsalted tomato paste, it’s perfect for those looking to reduce their sodium intake without compromising on taste. Ready in just over an hour, this recipe is ideal for a nutritious dinner centerpiece, serving up to six people. Pair it with your favorite low sodium sides for a hearty and wholesome meal that’s sure to impress!
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Recipe Information
Ingredients
- 1 cup Brown lentils
- 2.5 cups Water
- 1 medium, finely chopped Onion
- 2 medium, grated Carrots
- 2 stalks, finely chopped Celery
- 3 minced Garlic cloves
- 2 tablespoons Olive oil
- 2 tablespoons Ground flaxseed
- 6 tablespoons, for flax egg Water
- 0.75 cup Rolled oats
- 3 tablespoons Unsalted tomato paste
- 2 tablespoons Soy sauce, low sodium
- 1 tablespoon Apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon Dried thyme
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Black pepper
Instructions
Rinse the lentils under cold water. In a medium saucepan, combine the lentils with 2.5 cups of water. Bring to a boil, then reduce heat to a simmer. Cover and cook until tender, about 20-25 minutes. Drain any remaining liquid and set aside.
Preheat your oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper.
Prepare the flax egg by combining the ground flaxseed with 6 tablespoons of water in a small bowl. Let it sit for 10 minutes to thicken.
In a large skillet, heat the olive oil over medium heat. Add the onions, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened.
Add the minced garlic to the skillet and cook for another minute until fragrant.
In a large mixing bowl, combine the cooked lentils, sautéed vegetables, flax egg, rolled oats, tomato paste, low sodium soy sauce, apple cider vinegar, Dijon mustard, dried thyme, smoked paprika, and black pepper. Stir until thoroughly mixed.
Transfer the mixture into the prepared loaf pan, pressing it down firmly and smoothing the top.
Bake the loaf in the preheated oven for 35-40 minutes, or until the top is golden brown and the loaf is set.
Remove the loaf from the oven and let it cool in the pan for at least 10 minutes before slicing.
Serve the lentil loaf warm, and enjoy with your favorite low sodium sides!
Nutrition Facts
Calories |
1024 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.2 g | 55% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1511 mg | 66% | |
| Total Carbohydrate | 127.7 g | 46% | |
| Dietary Fiber | 35.4 g | 126% | |
| Total Sugars | 23.4 g | ||
| Protein | 38.6 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 282 mg | 22% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 2594 mg | 55% | |
*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.
