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Hearty and flavorful Vegan Lentil Loaf on a plate with green beans and quinoa.
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24 Lovely Lentil Recipes

A hearty and flavorful meatloaf alternative
Prep Time15 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 30 minutes
Course: Main Course
Cuisine: American
Keyword: Vegan Lentil Loaf
Servings: 8

Ingredients

  • 1 cup dry lentils green or brown
  • 2 ½ cups vegetable broth
  • 3 tablespoons ground flax
  • ⅓ cup water
  • 2 Tablespoons olive oil
  • 1 small onion
  • 1 carrot
  • 2 stalks of celery
  • ¾ cups of rolled oats
  • ½ cup oat flour
  • 1 teaspoon thyme
  • 1 teaspoon sage
  • ½ teaspoon cumin
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • Salt and pepper to taste

Instructions

  • Cook lentils. Cook until tender and the liquid has been absorbed. Whether cooking or using canned lentils, drain excess liquid.
  • Mix the flax egg. Combine ground flax and water well and let sit for 3-5 minutes.
  • Sauté veggies and spices in a skillet or saute pan with oil over medium heat.
  • Mash ⅔ of the lentils, keeping ⅓ whole to add texture to the loaf. Use a potato masher, fork, or food processor.
  • Assemble the loaf. Mix cooked lentils, veggies, herbs, oats, flour, and flax egg until well combined. Form into a loaf in a parchment-lined bread pan.
  • Bake the loaf for 45 minutes to an hour at 375 degrees Fahrenheit. The loaf should feel firm to the touch and will firm up more as it cools.
  • Garnish and serve. Let the loaf cool before slicing. Serve with gravy if you like and garnish with fresh cilantro or parsley for a pop of freshness.

Notes

Just 1 WW point per slice.

Nutrition

Serving: 172g | Calories: 199kcal | Carbohydrates: 26.6g | Protein: 10.3g | Fat: 6.1g | Saturated Fat: 0.9g | Sodium: 397mg | Potassium: 420mg | Fiber: 10g | Sugar: 1.6g | Calcium: 40mg | Iron: 3mg