Nut-Free Savory Lentil Loaf
Packed with wholesome ingredients and completely nut-free, this savory lentil loaf is a delicious plant-based twist on a classic comfort food. This recipe combines tender green or brown lentils, sautéed vegetables, and aromatic spices like cumin and thyme for a hearty and flavorful centerpiece. Ground flaxseed acts as a sturdy binder, while rolled oats and breadcrumbs provide the perfect texture. Baked to golden perfection, this lentil loaf is not only vegan and nut allergy-friendly but also incredibly versatile—serve it warm with a tangy tomato sauce or alongside your favorite sides for a nutritious, satisfying meal. With minimal prep and easy-to-follow steps, this dish is ideal for weeknight dinners or holiday feasts alike!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup dry green or brown lentils
- 2 cups water
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 medium carrot, finely grated
- 1 large celery stalk, finely chopped
- 3 cloves garlic cloves, minced
- 2 tablespoons soy sauce or tamari
- 2 tablespoons tomato paste
- 2 tablespoons ground flaxseed
- 5 tablespoons water (for flax egg)
- 1 cup rolled oats
- 1 cup breadcrumbs
- 1 teaspoon dried thyme
- 1 teaspoon ground cumin
- 0.5 teaspoon black pepper
- 1 teaspoon salt
Instructions
Rinse the lentils under cold water, then combine them with 2 cups of water in a medium saucepan.
Bring to a boil, reduce the heat to low, and let simmer for about 25-30 minutes or until lentils are tender and water is absorbed.
Preheat your oven to 350°F (175°C) and prepare a loaf pan by lining it with parchment paper.
In a small bowl, mix together the ground flaxseed and 5 tablespoons of water. Let sit for 5 minutes to thicken and form a flax egg.
In a large skillet over medium heat, add the olive oil. Sauté the chopped onion, grated carrot, and chopped celery until they are softened, about 5 minutes.
Add the minced garlic and continue to sauté for another minute until fragrant.
Transfer the cooked vegetables to a large mixing bowl. Add the cooked lentils, soy sauce or tamari, tomato paste, flax egg, oats, breadcrumbs, thyme, cumin, black pepper, and salt.
Mix the ingredients thoroughly until well combined and the mixture holds together. You might want to use your hands to mash some of the lentils to help bind everything.
Press the lentil mixture firmly into the lined loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 35-40 minutes, or until the loaf is firm and the top is golden brown.
Let the loaf cool in the pan for at least 10 minutes before removing and slicing. This will ensure it holds its shape.
Serve warm or at room temperature. It pairs well with your favorite sides or a tangy tomato sauce.
Nutrition Facts
Calories |
1457 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.4 g | 61% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6301 mg | 274% | |
| Total Carbohydrate | 215.4 g | 78% | |
| Dietary Fiber | 41.0 g | 146% | |
| Total Sugars | 25.8 g | ||
| Protein | 59.0 g | 118% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 382 mg | 29% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 2674 mg | 57% | |
*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.
