Savory Lentil Loaf
Delight in the hearty, plant-based comfort of this **Savory Lentil Loaf**, a flavorful and satisfying vegan main dish that's perfect for any occasion. Packed with protein-rich lentils, earthy mushrooms, and crunchy walnuts, this wholesome recipe offers a satisfying blend of textures and flavors. A fragrant medley of dried thyme, oregano, and garlic elevates the loaf, while a sweet and tangy ketchup glaze adds the perfect finishing touch. Ideal for holiday dinners or as a weeknight meal prep option, this lentil loaf is a nutritious and delicious alternative to traditional meatloaf. Best of all, it’s easy to make in just over an hour and pairs wonderfully with mashed potatoes, roasted vegetables, or a crisp salad. Whether you're vegan, vegetarian, or simply looking for a healthy meat-free dish, this lentil loaf is sure to become a family favorite.
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Recipe Information
Ingredients
- 1 cup dry green or brown lentils
- 3 cups vegetable broth
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 large carrot, finely grated
- 3 cloves garlic, minced
- 1 cup button mushrooms, finely chopped
- 0.5 cup walnuts, chopped
- 1 cup rolled oats
- 1 cup breadcrumbs
- 2 tablespoons ground flaxseed
- 6 tablespoons water
- 2 tablespoons soy sauce
- 0.25 cup ketchup
- 1 tablespoon dijon mustard
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 0.5 teaspoon ground black pepper
- 1 teaspoon sea salt
- 0.25 cup ketchup (for glaze)
- 1 teaspoon apple cider vinegar
- 1 tablespoon brown sugar
Instructions
Preheat your oven to 350°F (175°C). Line a 9x5 inch loaf pan with parchment paper or lightly grease it.
Rinse the lentils under cold water and drain. In a medium saucepan, combine the lentils and vegetable broth. Bring to a boil over high heat, then lower to a simmer and cook uncovered for about 25-30 minutes or until the lentils are tender and the liquid is absorbed. Drain any excess liquid and set aside to cool slightly.
In a small bowl, combine the ground flaxseed and water and stir well. Set aside for at least 5 minutes. This will act as a binder in the loaf.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion, grated carrot, and minced garlic. Sauté for about 5 minutes until the onion is translucent.
Add the chopped mushrooms to the skillet and continue cooking for another 3-4 minutes until the mushrooms are soft. Remove from heat.
In a large mixing bowl, combine the cooked lentils, sautéed vegetables, walnuts, rolled oats, breadcrumbs, flaxseed mixture, soy sauce, ketchup, Dijon mustard, dried thyme, dried oregano, black pepper, and salt. Stir until well combined.
Transfer the lentil mixture into the prepared loaf pan, pressing it down firmly to ensure it's packed tightly.
In a small bowl, mix together 1/4 cup ketchup, apple cider vinegar, and brown sugar. Spread this glaze evenly over the top of the loaf.
Bake in the preheated oven for 50-60 minutes, checking occasionally to ensure the top doesn't overcook. The loaf should be firm and cooked through.
Allow the loaf to cool in the pan for at least 10 minutes before slicing and serving.
Nutrition Facts
Calories |
2304 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.5 g | 124% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8058 mg | 350% | |
| Total Carbohydrate | 302.7 g | 110% | |
| Dietary Fiber | 52.3 g | 187% | |
| Total Sugars | 68.8 g | ||
| Protein | 86.0 g | 172% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 436 mg | 34% | |
| Iron | 25.3 mg | 141% | |
| Potassium | 4260 mg | 91% | |
*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.
