Lentil Loaf with Strawberry Sauce

Elevate your plant-based dinner game with this hearty and flavorful Lentil Loaf with Strawberry Sauce. Packed with wholesome ingredients like protein-rich lentils, earthy oats, and fresh veggies, this vegan loaf is beautifully seasoned with thyme, oregano, and a umami kick of soy sauce. But the real star is the vibrant strawberry sauce, made with fresh strawberries, maple syrup, and a tangy hint of balsamic vinegar and lemon juice, adding a bold, sweet-savory twist that perfectly complements the loaf's savory richness. Ready in just over an hour, this stunning dish is ideal for weeknight dinners or special occasions and pairs wonderfully with a crisp green salad or roasted vegetables. A perfect blend of comfort and creativity, this recipe will make plant-based dining the highlight of your table!

Nutriscore Rating: 74/100

Prep Time:25 mins

Cook Time:55 mins

Total Time:80 mins

Servings: 6

Ingredients

• 1 cup Green or brown lentils
• 3 cups Water
• 1 medium Onion (finely chopped)
• 2 cloves Garlic cloves (minced)
• 1 large Carrot (grated)
• 1 stalk Celery stalk (finely chopped)
• 1 cup Rolled oats
• 1 cup Breadcrumbs
• 2 tablespoons Ground flaxseed
• 2 tablespoons Soy sauce or tamari
• 2 tablespoons Tomato paste
• 1 teaspoon Dried thyme
• 1 teaspoon Dried oregano
• 0.5 teaspoons Salt
• 0.25 teaspoons Black pepper
• 2 cups Fresh strawberries (hulled and diced)
• 2 tablespoons Maple syrup
• 1 tablespoon Balsamic vinegar
• 1 tablespoon Lemon juice

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly grease a standard loaf pan or line it with parchment paper.

Step 2

Rinse the lentils under cool water. In a medium saucepan, combine the lentils with 3 cups of water. Bring to a boil, then reduce the heat to low and simmer for 20-25 minutes until tender. Drain any excess water.

Step 3

In a large skillet over medium heat, sauté the chopped onion, minced garlic, grated carrot, and celery in a splash of olive oil until softened, about 5-7 minutes.

Step 4

In a large mixing bowl, combine the cooked lentils, sautéed vegetables, rolled oats, breadcrumbs, ground flaxseed, soy sauce, tomato paste, thyme, oregano, salt, and black pepper. Mash the mixture with a fork or potato masher until it holds together but still has some texture.

Step 5

Press the mixture evenly into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 40 minutes.

Step 6

While the loaf is baking, prepare the strawberry sauce. In a small saucepan over medium heat, combine the diced strawberries, maple syrup, balsamic vinegar, and lemon juice. Cook, stirring occasionally, for 10-15 minutes until the strawberries break down and the mixture thickens slightly. Use a fork or immersion blender to mash the sauce to your desired consistency.

Step 7

After baking for 40 minutes, carefully remove the lentil loaf from the oven. Let it cool in the pan for 10 minutes before slicing.

Step 8

Serve the lentil loaf warm, topped with the freshly made strawberry sauce. Enjoy!

Nutrition Facts

Serving size	(1931.2g)

Amount per serving	% Daily Value*
Calories	1432.1

Total Fat 19.9g	0%
Saturated Fat 3.0g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 5131.0mg	0%
Total Carbohydrate 273.5g	0%
Dietary Fiber 48.0g	0%
Total Sugars 72.2g
Protein 61.0g	0%

Vitamin D 0IU	0%
Calcium 430.9mg	0%
Iron 20.9mg	0%
Potassium 3192.6mg	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: 11.8%

Protein: 16.1%

Carbs: 72.1%