Dairy-Free Savory Lentil Loaf

Elevate your plant-based dinner game with this Dairy-Free Savory Lentil Loaf, a hearty and nutritious alternative to traditional meatloaf. Packed with protein-rich green or brown lentils, wholesome rolled oats, and a medley of aromatic vegetables like onion, carrot, and celery, this recipe is a flavor-filled powerhouse. Seasoned with thyme, smoked paprika, and a touch of soy sauce, the loaf achieves a perfect balance of savory and smoky. A naturally binding flax “egg” and a tangy ketchup glaze ensure the loaf is both cohesive and utterly satisfying. With simple ingredients and just 20 minutes of prep, this vegan lentil loaf is ideal for weeknight dinners or as a stunning centerpiece at your next gathering. Serve it warm with a side of roasted veggies or a fresh salad for a comforting, dairy-free delight.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 8

Ingredients

• 1 cup green or brown lentils
• 3 cups water
• 2 tablespoons olive oil
• 1 medium, finely chopped onion
• 1 medium, grated carrot
• 2 finely chopped celery stalks
• 3 minced garlic cloves
• 2 tablespoons tomato paste
• 2 tablespoons soy sauce
• 2 tablespoons ground flaxseed
• 5 tablespoons water (for flax egg)
• 1 cup rolled oats
• 1 cup breadcrumbs
• 1 teaspoon thyme
• 1 teaspoon oregano
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 3 tablespoons ketchup

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease a loaf pan with a bit of olive oil.

Step 2

Rinse the lentils under cold water. In a medium-sized pot, combine the lentils and 3 cups of water. Bring to a boil, then reduce the heat to a simmer and cook for about 25-30 minutes, or until the lentils are tender. Drain any excess water and set aside.

Step 3

While the lentils are cooking, in a small bowl, mix the ground flaxseed and 5 tablespoons of water. Stir well and allow it to sit and thicken, forming a 'flax egg'.

Step 4

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion, grated carrot, and chopped celery, and sauté for about 5 minutes until softened.

Step 5

Add the minced garlic, tomato paste, and soy sauce to the skillet and stir well. Cook for another 2 minutes.

Step 6

In a large mixing bowl, combine the cooked lentils, sautéed vegetable mixture, thickened flax egg, rolled oats, breadcrumbs, thyme, oregano, smoked paprika, salt, and black pepper.

Step 7

Mix everything until well combined. The mixture should be moist but hold its shape when pressed.

Step 8

Transfer the mixture to the prepared loaf pan, pressing gently to shape it. Spread the ketchup evenly over the top of the loaf.

Step 9

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

Step 10

Allow the loaf to cool in the pan for at least 10 minutes before slicing. Serve warm or at room temperature.

Nutrition Facts

Serving size	(2037.9g)

Amount per serving	% Daily Value*
Calories	1562.6

Total Fat 48.0g	0%
Saturated Fat 7.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 5863.5mg	0%
Total Carbohydrate 239.9g	0%
Dietary Fiber 47.2g	0%
Total Sugars 41.2g
Protein 60.7g	0%

Vitamin D 0IU	0%
Calcium 546.8mg	0%
Iron 21.5mg	0%
Potassium 3390.2mg	0%

*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: 26.4%

Protein: 14.9%

Carbs: 58.7%