Description
Hearty, wholesome, and deeply satisfying—this lentil loaf brings rich umami flavor to the holiday table without the meat. Packed with veggies, lentils, and warm spices, it’s a comforting main dish that slices beautifully and pairs perfectly with your favorite sides.
Ingredients
1 cup dried brown or green lentils
2½ cups vegetable broth or water
1 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 cup carrots, grated
½ cup celery, finely diced
1 cup oats (old-fashioned or quick)
½ cup breadcrumbs
3 tbsp ground flaxseed + ⅓ cup water (flax egg)
2 tbsp tomato paste
1 tbsp soy sauce or tamari
1 tsp dried thyme
½ tsp smoked paprika
Salt & pepper to taste
Topping (Optional but delicious):
¼ cup ketchup
1 tbsp maple syrup
1 tsp balsamic vinegar
Instructions
Preheat oven to 375°F (190°C). Line a loaf pan with parchment paper.
Cook lentils in broth until tender, 25–30 minutes. Drain and mash slightly.
Sauté onion, garlic, carrots, and celery in olive oil until soft, about 5–7 minutes.
In a large bowl, combine lentils, sautéed veggies, oats, breadcrumbs, flax egg, tomato paste, soy sauce, and seasonings.
Mix well until cohesive. Press mixture firmly into the loaf pan.
Spread topping over the loaf if using.
Bake for 45–50 minutes. Let cool 10–15 minutes before slicing for best texture.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
Nutrition
- Calories: ~200–250 / Serving
- Fat: 5g / Serving
- Carbohydrates: ~28–35g / Serving
- Fiber: ~8–10g / Serving
- Protein: ~10–12g / Serving