Gluten-Free Savory Lentil Loaf

Delightfully hearty and completely gluten-free, this Savory Lentil Loaf is a plant-based twist on a classic comfort food, perfect for weeknight dinners or holiday gatherings. Packed with protein-rich lentils, earthy mushrooms, and vibrant vegetables like carrots and celery, this recipe combines wholesome ingredients with bold flavors from smoked paprika, tamari, and a sweet, tangy ketchup-balsamic glaze. A flaxseed and oat blend ensures a tender yet firm texture without the need for eggs or gluten, making it an excellent choice for those with dietary restrictions. Easy to prepare and oven-baked to golden perfection, this satisfying lentil loaf pairs beautifully with your favorite sides like mashed potatoes, roasted veggies, or a crisp salad.

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 1 cup Brown or green lentils
• 2 cups Vegetable broth
• 2 tablespoons Olive oil
• 1 medium Onion, diced
• 1 large Carrot, grated
• 2 medium Celery stalks, diced
• 3 cloves Garlic cloves, minced
• 1 cup Mushrooms, finely chopped
• 2 tablespoons Ground flaxseed
• 5 tablespoons Water
• 1 cup Gluten-free quick oats
• 2 tablespoons Tomato paste
• 2 tablespoons Tamari soy sauce
• 1 teaspoon Italian seasoning
• 1 teaspoon Smoked paprika
• 1 teaspoon Salt
• 0.5 teaspoon Freshly ground black pepper
• 0.5 cup Ketchup (for topping)
• 1 tablespoon Balsamic vinegar

Directions

Step 1

Rinse the lentils in cold water and place them in a pot with the vegetable broth. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 25-30 minutes, or until the lentils are tender and all liquid is absorbed. If necessary, drain any excess liquid and set aside.

Step 2

While the lentils are cooking, in a small bowl, mix the ground flaxseed with water and set aside. This will serve as an egg substitute to help bind the loaf.

Step 3

Preheat the oven to 350°F (175°C) and line a standard 9x5-inch loaf pan with parchment paper or lightly grease it with olive oil.

Step 4

In a large skillet, heat olive oil over medium heat. Add the diced onion, grated carrot, and diced celery. Sauté for about 5 minutes, until they begin to soften.

Step 5

Add the minced garlic and chopped mushrooms to the skillet. Cook for another 5 minutes, until the mushrooms are tender and the mixture is fragrant. Remove from heat.

Step 6

In a large mixing bowl, combine the cooked lentils, sautéed vegetables, flaxseed mixture, gluten-free oats, tomato paste, tamari, Italian seasoning, smoked paprika, salt, and pepper. Stir until well combined. If the mixture seems too dry, add a tablespoon of water to moisten.

Step 7

Transfer the lentil mixture to the prepared loaf pan. Press it down firmly and evenly.

Step 8

In a small bowl, mix the ketchup with balsamic vinegar. Spread this glaze evenly over the top of the loaf.

Step 9

Bake in the preheated oven for 35-40 minutes, until the loaf is firm and the glaze has set.

Step 10

Allow the lentil loaf to cool in the pan for at least 10 minutes before removing and slicing. Serve warm with additional ketchup or your choice of sides.

Nutrition Facts

Serving size	(1560.5g)

Amount per serving	% Daily Value*
Calories	1378.7

Total Fat 46.4g	0%
Saturated Fat 7.3g	0%
Polyunsaturated Fat 4.1g
Cholesterol 0mg	0%
Sodium 6804.8mg	0%
Total Carbohydrate 203.0g	0%
Dietary Fiber 44.9g	0%
Total Sugars 58.8g
Protein 56.0g	0%

Vitamin D 14IU	0%
Calcium 354.9mg	0%
Iron 18.5mg	0%
Potassium 4269.2mg	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: 28.7%

Protein: 15.4%

Carbs: 55.9%