Easy Lentil Loaf
User Reviews
5.0
9 reviews
Excellent
Easy Lentil Loaf
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Savory, satisfying, and meat-free, this wholesome lentil loaf with walnuts & oats is perfect for holidays, dinner parties, and everyday dinners + it’s gluten-free & vegan!
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Ingredients
- 2 tablespoons ground flaxseed
- ¼ cup of water
- ¾ cup of dry brown lentils rinsed
- 1 ⅓ cup of water
- ½ teaspoon of salt
- 3 tablespoons of olive oil
- 5 garlic cloves peeled and halved
- 1 small red onion diced
- 1 rib of celery diced
- 1 carrot diced
- 1 teaspoon of Italian seasoning
- 3 tablespoons tomato paste
- ¼ teaspoon ground pepper
- ½ teaspoon of salt
- ½ cup of walnuts chopped
- 1 cup of old-fashioned rolled oats
- ¼ cup of fresh parsley chopped
Glaze
- ½ cup of ketchup
- 1 teaspoon of rice vinegar
- 1 tablespoon of brown sugar
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- ¼ teaspoon of black pepper
- ¼ teaspoon of salt
Instructions
- In a small bowl, mix the water with the flax meal. Set aside to thicken up.
- Add the lentils, water, and salt to a medium saucepan with a lid. Bring to a boil, cover with the lid, and reduce the heat to a simmer. Cook for 15 minutes. Uncover and check for doneness. They should be tender and most of the water evaporated. If they are still too hard, cook for an additional 5 minutes. Add a splash of water if needed to prevent them from burning. Once ready, transfer them to a plate and set aside.
- While the lentils are cooking, heat the oil in a medium pot over medium heat.
- Add the garlic and cook until golden and lightly charred. Using a slotted spoon or tongs, remove the garlic from the pan, leaving the oil in the pan, and place the garlic on the lentils. Set aside.
- Place the pot back on the stove and heat the garlicky oil over medium-high heat. Add the onion, celery, carrots, and Italian seasoning. Cook until lightly charred.
- Add the tomato paste, black pepper, and salt. Mix well and cook for 1 minute. Turn off the heat and set it aside.
- Preheat the oven to 375 degrees F. and line a loaf pan with parchment paper. Set aside.
- To the cup of a food processor, add the cooked lentils, garlic, veggie tomato mixture, walnuts, oats, parsley, and flax meal mixture.
- Pulse 5 times, remove the lid, and using a spatula push down the ingredients that are not getting evenly processed. Close the lid and pulse 5 more times. The mixture should not be completely mushed. It should have texture and most of the ingredients should still be visible. It should be thick and sticky.
- Transfer the mixture to the prepared loaf pan, press it down tightly into the pan, and set aside.
- In a small bowl, mix the ketchup, rice vinegar, brown sugar, garlic powder, onion powder, black pepper, and salt. Whisk until the sugar is fully dissolved.
- Pour the glaze over the loaf, cover the loaf with aluminum foil, and bake for 30 minutes. Uncover and cook for 10 minutes.
- Remove it from the oven, allow it to cool, and set for 10 minutes before slicing.
Equipments used:
Notes
- Pack it in firmly: This helps it form a firm, compact meatloaf with lentils that will hold its shape even out of the pan.
- Adjust the shape: Feel free to shape the lentil mixture into vegan patties or meatballs instead, or bake it in a muffin tray instead.
- Don’t slice it immediately: Let it rest for 10-15 minutes before removing it from the pan. You can technically cut it then, but leaving it to cool further ensures it’s even firmer for easier slicing.
- Love the glaze? Double the recipe and brush the second half over the baked vegan lentil meatloaf.
Nutrition Information
Show Details
Calories
493kcal
(25%)
Carbohydrates
59g
(20%)
Protein
17g
(34%)
Fat
23g
(35%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
10g
Monounsaturated Fat
10g
Sodium
1120mg
(47%)
Potassium
871mg
(25%)
Fiber
17g
(68%)
Sugar
14g
(28%)
Vitamin A
3233IU
(65%)
Vitamin C
15mg
(17%)
Calcium
104mg
(10%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4to 6
Amount Per Serving
Calories 493 kcal
% Daily Value*
| Calories | 493kcal | 25% |
| Carbohydrates | 59g | 20% |
| Protein | 17g | 34% |
| Fat | 23g | 35% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 10g | 50% |
| Sodium | 1120mg | 47% |
| Potassium | 871mg | 19% |
| Fiber | 17g | 68% |
| Sugar | 14g | 28% |
| Vitamin A | 3233IU | 65% |
| Vitamin C | 15mg | 17% |
| Calcium | 104mg | 10% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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