Savory Herb Lentil Loaf
A hearty, plant-based loaf made with lentils, vegetables, and herbs—perfect as a wholesome dinner centerpiece or meal prep option. Packed with fiber and plant protein!
Ingredients
- - 1 cup dried brown or green lentils or 2.5 cups cooked
- - 1 tbsp olive oil
- - 1 small onion finely diced
- - 2 garlic cloves minced
- - 1 cup grated carrot
- - 1 celery stalk finely chopped
- - 1/2 red bell pepper finely chopped
- - 2 tbsp tomato paste
- - 1 tbsp soy sauce or tamari
- - 1 tsp dried thyme
- - 1 tsp dried oregano
- - 1/2 tsp smoked paprika
- - 1/2 cup rolled oats
- - 1/2 cup ground flaxseed or oat flour
- - Salt and pepper to taste
- For the glaze:
- - 2 tbsp tomato paste
- - 1 tsp balsamic vinegar
- - 1 tsp maple syrup
Instructions
- Cook the Lentils
- Rinse lentils and cook in water (2.5–3 cups) until tender, about 20 minutes. Drain any excess water and mash slightly with a fork.
- Sauté Veggies
- Heat olive oil in a pan and sauté onion, garlic, carrot, celery, and red pepper until soft (5–7 minutes). Add tomato paste, soy sauce, and spices.
- Mix the Loaf
- In a large bowl, combine the lentils, sautéed veggies, oats, flaxseed, salt, and pepper. Mix well. If the mixture is too wet, add a bit more oats or flax.
- Shape and Glaze
- Press the mixture into a lined loaf pan. Stir together the glaze ingredients and spread on top.
- Bake
- Bake at 180°C (350°F) for 35–40 minutes until firm. Let cool 10 minutes before slicing.
- prep_time: PT20M
- cook_time: PT40M
- total_time: PT1H
- servings: 6
Notes
nutrition:
calories: ~180
carbohydrates: ~25g
protein: ~9g
fat: ~5g
fiber: ~8g
sodium: ~200mg notes:
- Use red lentils for a softer texture, brown or green for firmer slices.
- Great served with mashed potatoes or steamed greens.
- Keeps well in the fridge for up to 5 days and freezes beautifully.
calories: ~180
carbohydrates: ~25g
protein: ~9g
fat: ~5g
fiber: ~8g
sodium: ~200mg notes:
- Use red lentils for a softer texture, brown or green for firmer slices.
- Great served with mashed potatoes or steamed greens.
- Keeps well in the fridge for up to 5 days and freezes beautifully.