Nut-Free Savory Lentil Loaf

Introducing the ultimate *Nut-Free Savory Lentil Loaf*, a hearty and wholesome plant-based main dish that's perfect for dinner parties, weeknight meals, or holiday feasts. Made with protein-packed green or brown lentils, fresh sautéed vegetables, and seasoned with aromatic thyme and cumin, this nut-free recipe offers the classic comfort of a lentil loaf without any allergens. Ground flaxseed acts as a vegan binder, while rolled oats and breadcrumbs give the loaf its satisfying structure. Baked to golden perfection, this easy-to-make lentil loaf boasts a moist interior and slightly crisp edges, making it an irresistible centerpiece to pair with tangy tomato sauce or your favorite sides. Nut-free, vegan, and bursting with flavor, this dish is sure to delight both plant-based eaters and skeptics alike!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 1 cup dry green or brown lentils
• 2 cups water
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 1 medium carrot, finely grated
• 1 large celery stalk, finely chopped
• 3 cloves garlic cloves, minced
• 2 tablespoons soy sauce or tamari
• 2 tablespoons tomato paste
• 2 tablespoons ground flaxseed
• 5 tablespoons water (for flax egg)
• 1 cup rolled oats
• 1 cup breadcrumbs
• 1 teaspoon dried thyme
• 1 teaspoon ground cumin
• 0.5 teaspoon black pepper
• 1 teaspoon salt

Directions

Step 1

Rinse the lentils under cold water, then combine them with 2 cups of water in a medium saucepan.

Step 2

Bring to a boil, reduce the heat to low, and let simmer for about 25-30 minutes or until lentils are tender and water is absorbed.

Step 3

Preheat your oven to 350°F (175°C) and prepare a loaf pan by lining it with parchment paper.

Step 4

In a small bowl, mix together the ground flaxseed and 5 tablespoons of water. Let sit for 5 minutes to thicken and form a flax egg.

Step 5

In a large skillet over medium heat, add the olive oil. Sauté the chopped onion, grated carrot, and chopped celery until they are softened, about 5 minutes.

Step 6

Add the minced garlic and continue to sauté for another minute until fragrant.

Step 7

Transfer the cooked vegetables to a large mixing bowl. Add the cooked lentils, soy sauce or tamari, tomato paste, flax egg, oats, breadcrumbs, thyme, cumin, black pepper, and salt.

Step 8

Mix the ingredients thoroughly until well combined and the mixture holds together. You might want to use your hands to mash some of the lentils to help bind everything.

Step 9

Press the lentil mixture firmly into the lined loaf pan, smoothing the top with a spatula.

Step 10

Bake in the preheated oven for 35-40 minutes, or until the loaf is firm and the top is golden brown.

Step 11

Let the loaf cool in the pan for at least 10 minutes before removing and slicing. This will ensure it holds its shape.

Step 12

Serve warm or at room temperature. It pairs well with your favorite sides or a tangy tomato sauce.

Nutrition Facts

Serving size	1433.4 grams (1433.4g)

Amount per serving	% Daily Value*
Calories	1457

Total Fat 47.40g	61%
Saturated Fat 7.50g	38%
Polyunsaturated Fat 2.70g
Cholesterol 0mg	0%
Sodium 6301mg	274%
Total Carbohydrate 215.40g	78%
Dietary Fiber 41.00g	146%
Total Sugars 25.80g
Protein 59.00g	118%

Vitamin D 0IU	0%
Calcium 382mg	29%
Iron 21mg	116%
Potassium 2674mg	57%

*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.

Source of Calories

Fat: 28.0%

Protein: 15.5%

Carbs: 56.5%