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Lentil Loaf

DELICIOUS LENTIL LOAF

This loaf has a meaty texture, a touch of smoky flavor, a lot of nutrients, and tastes amazing.
It's Vegan, Gluten-Free, Oil-Free and super healthy!
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Course Main Course
Cuisine American, Gluten-Free, Vegan
Servings 8 Servings

Equipment

  • Food processor

Ingredients
  

For sautéing

  • ¼ cup vegetable broth you can use water instead
  • 1 onion small-sized and diced
  • 2 garlic cloves minced
  • 2 green onions chopped
  • ¼ cup parsley fresh and chopped
  • 1 celery stalk diced
  • 1 carrot grated
  • ½ cup mushrooms chopped

To prepare the loaf

  • 1 cup brown lentils Dried rinsed lentils (plus 2 ½ cups of water for cooking them)
  • 3 flax eggs 1 flaxseed egg= 1 Tbsp ground flaxseed meal mixed with 3 Tbsp of water
  • ¾ cup old-fashioned oats Gluten Free +½ cup Brown rice flour (or Gluten Free Oats flour)

Seasoning / Condiments

  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp ground cumin
  • 1/2 tsp thyme
  • ½ tsp smoked paprika
  • 1 tsp paprika
  • 3 tbsp ketchup
  • 1 tbsp coconut aminos or balsamic vinegar
  • ¼ tsp black pepper
  • Salt to taste optional depending on your dietary needs

For the glaze (optional)

  • 3 tbsp ketchup
  • 1 tbsp tomato paste
  • ½ tsp garlic powder

Instructions
 

  • In a large pot over high heat, add the lentils and the water. Bring to boil, and then reduce the heat. Simmer gently with a lid until desired tenderness is reached (between 20 and 30 mins approximately). Set aside to cool. (Cooking time and method might vary depending on the brand or type of lentils, always follow the package instructions)
  • Preheat oven to 350°F (180° C) and prepare a 9-inch loaf/bread pan with parchment paper.
  • In a small bowl, stir together the ground flaxseed meal with the water to make the flax egg. Let sit in the fridge for 15 minutes to thicken.
  • On a skillet over medium heat, sauté (with water or vegetable broth) the onion, garlic, green onions, parsley, carrot, celery, and mushrooms until the onions are translucent. Set aside to cool.
  • In a food processor, add only ¾ of the lentils and process them lightly (you can also use a potato masher or a fork).
  • Into a large bowl, mix well all the lentils, the sautéed veggies, oats, rice flour, flax eggs, and the Seasoning / Condiments.
  • Ideally is good to let the mixture sit for about 15 mins.
  • Scoop the meatloaf mixture into the prepared loaf/bread pan. Press the mixture into the pan with a spatula (or spoon), and smooth the top a little.
  • If you’re using the glaze, prepare it, mixing all the ingredients in a small bowl, and spread it evenly over the top of the loaf.
  • Bake for 50 minutes to an hour (the top should be brown and crusted).
  • Before serving, let it cool for 15-20 minutes.
  • Place the lentil loaf on a serving plate and cut it into slices for serving.
  • Enjoy it with your favorite side dish (I love it with mashed potatoes).
  • You can keep it in the fridge in an airtight container for about five days. It’s great for sandwiches!