Soy-Free Savory Lentil Loaf
Elevate your plant-based dining with this hearty and satisfying Soy-Free Savory Lentil Loaf! Packed with wholesome ingredients like tender green or brown lentils, crunchy walnuts, and nutrient-rich oats, this vegan loaf is an ideal centerpiece for any dinner table. Seasoned with aromatic paprika, thyme, and a touch of balsamic vinegar, it's brimming with bold flavor in every bite. Topped with a sweet and tangy maple-ketchup glaze that caramelizes beautifully in the oven, this dish is sure to impress. Free from soy and filled with fiber, protein, and wholesome goodness, this lentil loaf is perfect for health-conscious eaters or anyone seeking comforting, meat-free magic. Quick to prepare and serve, slice it up for a satisfying family dinner or bring it to your next gathering to wow your guests!
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Recipe Information
Ingredients
- 1 cup Green or brown lentils
- 3 cups Vegetable broth
- 2 tablespoons Olive oil
- 1 large Onion, finely chopped
- 2 Celery stalks, finely chopped
- 1 large Carrot, finely chopped
- 3 Garlic cloves, minced
- 1 cup Oats
- 0.75 cup Walnuts, chopped
- 2 tablespoons Ground flaxseed
- 5 tablespoons Water (for flax egg)
- 3 tablespoons Tomato paste
- 2 tablespoons Balsamic vinegar
- 1 teaspoon Paprika
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Ketchup
- 1 tablespoon Maple syrup
Instructions
Preheat the oven to 350°F (175°C). Line a loaf pan with parchment paper or grease it lightly with olive oil.
Rinse the lentils under cold water. In a medium saucepan, combine them with the vegetable broth. Bring to a boil, then reduce the heat to a simmer and cook until the lentils are tender, about 25 minutes. Drain and set aside.
In a small bowl, combine the ground flaxseed with water. Stir well and let it sit for about 10 minutes to thicken.
In a large skillet, heat olive oil over medium heat. Add the onion, celery, and carrot, and sauté for about 5 minutes until the vegetables are softened.
Add the garlic to the skillet and sauté for another 2 minutes, until fragrant.
Transfer the cooked vegetables to a large mixing bowl. Add the cooked lentils, oats, walnuts, flaxseed mixture, tomato paste, balsamic vinegar, paprika, thyme, salt, and black pepper.
Mix everything thoroughly until well combined, using either a spoon or your hands.
Transfer the lentil mixture into the prepared loaf pan, pressing it down firmly to create an even surface.
In a small bowl, mix the ketchup with maple syrup and spread this glaze evenly over the top of the loaf.
Bake in the preheated oven for 35 to 40 minutes, until the loaf is firm and the glaze is caramelized.
Allow to cool in the pan for about 10 minutes, then remove from the pan. Slice and serve warm.
Nutrition Facts
Calories |
2099 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.4 g | 138% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4804 mg | 209% | |
| Total Carbohydrate | 242.7 g | 88% | |
| Dietary Fiber | 53.6 g | 191% | |
| Total Sugars | 76.6 g | ||
| Protein | 65.8 g | 132% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 476 mg | 37% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 4434 mg | 94% | |
*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.
