Description
Green goodness meets comfort in this hearty Vegetable Lentil Loaf, blending nutritious ingredients with robust Mediterranean flavors. Packed with protein and vegetables, this wholesome dish delivers satisfying warmth you’ll crave on chilly evenings.
Ingredients
Scale
Proteins and Legumes:
- 1 cup dry lentils (green or brown)
Vegetables:
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup grated carrots
- 1 cup finely chopped celery
- 1 cup finely chopped mushrooms
Binding and Seasoning Ingredients:
- 2 ½ cups vegetable broth (or water)
- 1 tablespoon olive oil
- ½ cup rolled oats
- ½ cup breadcrumbs (or use gluten-free if needed)
- ¼ cup ground flaxseed (or 2 tablespoons chia seeds)
- ¼ cup ketchup
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon Worcestershire sauce (vegan if needed)
- 1 tablespoon Italian seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon black pepper
Glaze:
- ¼ cup ketchup
- 2 tablespoons maple syrup (or honey if not vegan)
- 1 tablespoon balsamic vinegar
Instructions
- Cleanse lentils thoroughly under running water, transferring them into a medium saucepan with vegetable broth.
- Bring liquid to a rolling boil, then reduce temperature and allow lentils to simmer gently for 20-25 minutes until tender and most liquid has been absorbed.
- Drain any remaining liquid and let lentils rest at room temperature for cooling.
- Preheat oven to 375°F and prepare a loaf pan with parchment paper lining.
- Heat olive oil in a large skillet over medium temperature, introducing chopped onion, carrots, celery, and minced garlic.
- Sauté vegetables until they become translucent and soft, approximately 5-7 minutes, then remove from heat.
- Create flax egg by combining ground flaxseed with water, allowing mixture to develop a gelatinous consistency for 5 minutes.
- Combine cooled lentils, sautéed vegetables, breadcrumbs, oats, walnuts, flax egg, soy sauce, ketchup, herbs, and spices in a spacious mixing bowl.
- Thoroughly blend ingredients, ensuring the mixture maintains structural integrity when compressed. Adjust moisture with vegetable broth if needed.
- Transfer mixture into prepared loaf pan, pressing firmly and smoothing the surface uniformly.
- Craft glaze by whisking ketchup, maple syrup, balsamic vinegar, and Dijon mustard until well integrated.
- Distribute glaze evenly across loaf’s surface.
- Bake for 45-50 minutes until exterior develops a golden, firm appearance.
- Allow loaf to rest in pan for minimum 10 minutes before slicing to maintain structural integrity.
Notes
- Ensure lentils are fully drained to prevent a soggy loaf texture, which can ruin the overall structure and mouthfeel of the dish.
- Swap breadcrumbs with gluten-free alternatives like almond flour or crushed gluten-free crackers for those with wheat sensitivities.
- Toast nuts before adding to enhance their nutty flavor and create a deeper, more complex taste profile in the lentil loaf.
- Replace walnuts with sunflower seeds or pumpkin seeds for a nut-free version, perfect for those with nut allergies while maintaining a crunchy texture.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Lunch, Dinner, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 360
- Sugar: 25g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 15mg