Spicy Bean Lentil Loaf
Packed with hearty red lentils, savory black beans, and a medley of colorful vegetables, this Spicy Bean Lentil Loaf is a plant-based powerhouse bursting with flavor and texture. Infused with bold spices like smoked paprika and cumin, and topped with a tangy ketchup and sriracha glaze, this dish strikes a perfect balance between heat and savory satisfaction. It's naturally vegan, high in protein, and easily made gluten-free with tamari. Whether you're meal prepping for the week or impressing your guests with a wholesome centerpiece, this versatile loaf is ideal for dinner or as leftovers. Serve with a side of roasted veggies or a leafy green salad for a nutritious, flavor-packed meal everyone will love!
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Recipe Information
Ingredients
- 1 cup red lentils
- 2.5 cups water
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 medium carrot, grated
- 1 medium red bell pepper, finely diced
- 1 cup cooked black beans, rinsed and drained
- 0.75 cup oat flour
- 2 tablespoons ground flaxseeds
- 2 tablespoons tomato paste
- 1.5 tablespoons soy sauce or tamari (for gluten-free)
- 1 tablespoon sriracha or hot sauce
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup ketchup (for glaze)
- 1 tablespoon sriracha or hot sauce (for glaze)
Instructions
Preheat your oven to 375°F (190°C). Line a loaf pan with parchment paper or lightly grease it.
Rinse the red lentils under cold water until the water runs clear. In a medium pot, combine the lentils and 2.5 cups of water. Bring to a boil, then reduce the heat and simmer for about 15 minutes, or until soft. Drain any excess water, and let the lentils cool slightly.
While the lentils cook, heat the olive oil in a skillet over medium heat. Add the chopped onion, and sauté for about 3-4 minutes until softened. Stir in the minced garlic, grated carrot, and diced red bell pepper. Cook for another 5 minutes until the vegetables are tender. Remove from the heat and set aside.
In a large mixing bowl, mash the black beans with a fork or a potato masher until mostly smooth. Add the cooked lentils, sautéed vegetables, oat flour, ground flaxseeds, tomato paste, soy sauce, sriracha, cumin, smoked paprika, salt, and black pepper. Mix everything until well combined. Taste and adjust seasoning if needed.
Transfer the mixture to the prepared loaf pan, pressing it down firmly and evenly to remove any air pockets.
In a small bowl, mix the ketchup and 1 tablespoon of sriracha or hot sauce to make the glaze. Spread the glaze evenly over the top of the loaf.
Bake the lentil loaf in the preheated oven for 40-45 minutes, or until firm and golden on top.
Allow the loaf to cool in the pan for 10 minutes before carefully lifting it out or slicing it. Serve warm and enjoy!
Nutrition Facts
Calories |
314 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.5 g | 10% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 607 mg | 26% | |
| Total Carbohydrate | 48.7 g | 18% | |
| Dietary Fiber | 8.8 g | 32% | |
| Total Sugars | 6.5 g | ||
| Protein | 15.4 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 67 mg | 5% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 766 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.
