Red Lentil Loaf

Hearty, wholesome, and loaded with plant-based goodness, this Red Lentil Loaf is the ultimate comfort food for vegans and vegetarians alike. Made with protein-rich red lentils simmered in vegetable broth, this savory loaf gets its satisfying texture from a mix of oats, breadcrumbs, and flaxseed, while a medley of sautéed vegetables and bold seasonings like thyme, paprika, and soy sauce deliver layers of flavor in every bite. Topped with a sweet and tangy ketchup glaze, this recipe is baked to perfection, resulting in a firm yet tender loaf that's perfect for a cozy dinner or meal prep. Easy to prepare in under an hour, this nutrient-packed dish is not only delicious but also gluten-free and packed with fiber, making it a healthy, crowd-pleasing choice for weeknight meals or holiday feasts.

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

Ingredients

• 1 cup Red lentils
• 2 cups Vegetable broth
• 1 tablespoon Olive oil
• 1 medium (finely chopped) Onion
• 3 minced Garlic cloves
• 1 medium (grated) Carrot
• 1 finely chopped Celery stalk
• 2 tablespoons Tomato paste
• 2 tablespoons Soy sauce
• 1 teaspoon Dried thyme
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 1 cup (quick-cooking) Oats
• 0.5 cup Breadcrumbs
• 2 tablespoons Ground flaxseed
• 5 tablespoons Water
• 3 tablespoons Ketchup (for topping)

Directions

Step 1

Preheat your oven to 375°F (190°C) and lightly grease a loaf pan or line it with parchment paper.

Step 2

In a medium saucepan, combine the red lentils and vegetable broth. Bring to a boil, then reduce the heat and simmer for 10-12 minutes or until the lentils are soft and the liquid is absorbed. Remove from heat and set aside to cool slightly.

Step 3

In a small bowl, mix the ground flaxseed with 5 tablespoons of water. Let it sit for about 5 minutes to thicken. This will act as a binding agent for the loaf.

Step 4

In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion, minced garlic, grated carrot, and chopped celery. Sauté for 5-7 minutes until the vegetables are softened.

Step 5

Stir in the tomato paste, soy sauce, dried thyme, paprika, salt, and ground black pepper. Cook for another 1-2 minutes to combine the flavors.

Step 6

In a large mixing bowl, combine the cooked lentils, sautéed vegetable mixture, oats, breadcrumbs, and the flaxseed mixture. Stir well to ensure everything is evenly distributed and the mixture holds together.

Step 7

Transfer the mixture into the prepared loaf pan, pressing it down firmly into an even layer with the back of a spoon or spatula.

Step 8

Spread the ketchup evenly over the top of the loaf for a flavorful glaze.

Step 9

Bake in the preheated oven for 40-50 minutes or until the loaf is firm and lightly browned on top.

Step 10

Remove the loaf from the oven and allow it to cool for about 10 minutes before slicing. Serve warm as a main dish or side.

Nutrition Facts

Serving size	1272.1 grams (1272.1g)

Amount per serving	% Daily Value*
Calories	1316

Total Fat 34.00g	44%
Saturated Fat 5.40g	27%
Polyunsaturated Fat 4.60g
Cholesterol 0mg	0%
Sodium 6067mg	264%
Total Carbohydrate 213.50g	78%
Dietary Fiber 42.50g	152%
Total Sugars 38.70g
Protein 54.90g	110%

Vitamin D 0IU	0%
Calcium 337mg	26%
Iron 19mg	105%
Potassium 3149mg	67%

*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: 22.2%

Protein: 15.9%

Carbs: 61.9%