Nutty Lentil Loaf

Dive into the comforting, plant-based goodness of this Nutty Lentil Loaf—a wholesome, vegan alternative to traditional meatloaf that’s packed with flavor and texture. Made with hearty green or brown lentils, a medley of aromatic sautéed vegetables, and a blend of finely chopped walnuts and almonds (or pecans), this recipe is rich in protein, healthy fats, and earthy flavors. A touch of smoked paprika and tamari adds a savory depth, while a tangy ketchup or barbecue glaze provides the perfect finishing touch. Ideal for weeknight dinners or a centerpiece-worthy dish for holiday gatherings, this Nutty Lentil Loaf is both satisfying and easy to prepare, with just 20 minutes of prep time. Serve it with your favorite roasted veggies or a crisp side salad for a nutritious, crowd-pleasing meal you'll want to make again and again.

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

Ingredients

• 1 cup Green or brown lentils
• 2.5 cups Vegetable broth
• 2 tablespoons Olive oil
• 1 medium Onion, finely chopped
• 1 medium Carrot, grated
• 1 medium Celery stalk, finely chopped
• 2 cloves Garlic cloves, minced
• 0.75 cup Walnuts, finely chopped
• 0.5 cup Almonds or pecans, finely chopped
• 1 cup Breadcrumbs
• 2 tablespoons Ground flaxseed
• 5 tablespoons Water
• 2 tablespoons Tomato paste
• 2 tablespoons Tamari or soy sauce
• 1 teaspoon Dried thyme
• 1 teaspoon Smoked paprika
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 0.25 cup Ketchup or barbecue sauce (for topping)

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly grease a standard loaf pan and line it with parchment paper for easy removal.

Step 2

Rinse the lentils under cold water and place them in a medium saucepan with the vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 20-25 minutes, or until the lentils are tender and most of the liquid is absorbed. Drain any excess liquid and set aside to cool slightly.

Step 3

In a small bowl, combine the ground flaxseed and water to create a flax egg. Let it sit for 5 minutes until it becomes gel-like.

Step 4

While the lentils cook, heat the olive oil in a skillet over medium heat. Add the onion, carrot, celery, and garlic. Sauté for 5-7 minutes until the vegetables are softened and fragrant. Remove from heat.

Step 5

In a large mixing bowl, combine the cooked lentils, sautéed vegetables, chopped nuts (walnuts and almonds/pecans), breadcrumbs, flax egg, tomato paste, tamari, dried thyme, smoked paprika, salt, and black pepper. Mix everything thoroughly. The mixture should be moist but firm enough to hold together when pressed.

Step 6

Press the mixture firmly and evenly into the prepared loaf pan, smoothing the top with a spatula.

Step 7

Spread the ketchup or barbecue sauce over the top of the loaf to create a flavorful glaze.

Step 8

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

Step 9

Remove the loaf from the oven and allow it to cool in the pan for at least 10 minutes before carefully removing it using the parchment paper. Slice and serve warm.

Nutrition Facts

Serving size	1578.8 grams (1578.8g)

Amount per serving	% Daily Value*
Calories	2319

Total Fat 136.10g	174%
Saturated Fat 15.30g	77%
Polyunsaturated Fat 4.40g
Cholesterol 0mg	0%
Sodium 6998mg	304%
Total Carbohydrate 233.90g	85%
Dietary Fiber 52.10g	186%
Total Sugars 49.70g
Protein 81.40g	163%

Vitamin D 0IU	0%
Calcium 583mg	45%
Iron 23mg	130%
Potassium 4139mg	88%

*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: 49.3%

Protein: 13.1%

Carbs: 37.6%