Red Lentil Loaf
Hearty, wholesome, and loaded with plant-based goodness, this Red Lentil Loaf is the ultimate comfort food for vegans and vegetarians alike. Made with protein-rich red lentils simmered in vegetable broth, this savory loaf gets its satisfying texture from a mix of oats, breadcrumbs, and flaxseed, while a medley of sautéed vegetables and bold seasonings like thyme, paprika, and soy sauce deliver layers of flavor in every bite. Topped with a sweet and tangy ketchup glaze, this recipe is baked to perfection, resulting in a firm yet tender loaf that's perfect for a cozy dinner or meal prep. Easy to prepare in under an hour, this nutrient-packed dish is not only delicious but also gluten-free and packed with fiber, making it a healthy, crowd-pleasing choice for weeknight meals or holiday feasts.
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Recipe Information
Ingredients
- 1 cup Red lentils
- 2 cups Vegetable broth
- 1 tablespoon Olive oil
- 1 medium (finely chopped) Onion
- 3 minced Garlic cloves
- 1 medium (grated) Carrot
- 1 finely chopped Celery stalk
- 2 tablespoons Tomato paste
- 2 tablespoons Soy sauce
- 1 teaspoon Dried thyme
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 cup (quick-cooking) Oats
- 0.5 cup Breadcrumbs
- 2 tablespoons Ground flaxseed
- 5 tablespoons Water
- 3 tablespoons Ketchup (for topping)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a loaf pan or line it with parchment paper.
In a medium saucepan, combine the red lentils and vegetable broth. Bring to a boil, then reduce the heat and simmer for 10-12 minutes or until the lentils are soft and the liquid is absorbed. Remove from heat and set aside to cool slightly.
In a small bowl, mix the ground flaxseed with 5 tablespoons of water. Let it sit for about 5 minutes to thicken. This will act as a binding agent for the loaf.
In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion, minced garlic, grated carrot, and chopped celery. Sauté for 5-7 minutes until the vegetables are softened.
Stir in the tomato paste, soy sauce, dried thyme, paprika, salt, and ground black pepper. Cook for another 1-2 minutes to combine the flavors.
In a large mixing bowl, combine the cooked lentils, sautéed vegetable mixture, oats, breadcrumbs, and the flaxseed mixture. Stir well to ensure everything is evenly distributed and the mixture holds together.
Transfer the mixture into the prepared loaf pan, pressing it down firmly into an even layer with the back of a spoon or spatula.
Spread the ketchup evenly over the top of the loaf for a flavorful glaze.
Bake in the preheated oven for 40-50 minutes or until the loaf is firm and lightly browned on top.
Remove the loaf from the oven and allow it to cool for about 10 minutes before slicing. Serve warm as a main dish or side.
Nutrition Facts
Calories |
312 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.3 g | 8% | |
| Saturated Fat | 0.9 g | 4% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 869 mg | 38% | |
| Total Carbohydrate | 52.3 g | 19% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 6.9 g | ||
| Protein | 15.0 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 70 mg | 5% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 742 mg | 16% | |
*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.
