Low Fat Savory Lentil Loaf

Packed with plant-based protein and wholesome ingredients, this Low Fat Savory Lentil Loaf is the ultimate hearty and healthy comfort food. Made with tender green or brown lentils, sautéed vegetables, and a flavorful blend of herbs like thyme and oregano, this vegan masterpiece is perfect for a nutritious dinner or a satisfying meal prep option. Rolled oats and ground flaxseed provide a sturdy, low-fat base, while a splash of balsamic vinegar and fresh parsley add a tangy, aromatic finish. Baked to perfection, this lentil loaf is firm yet moist and is best served warm, paired with a side of roasted veggies or a fresh salad. Whether you're looking for a flavorful meatless main course or a dish that's both nutritious and crowd-pleasing, this easy-to-make recipe is sure to become a favorite in your kitchen!

Nutriscore Rating: 75/100

Prep Time:25 mins

Cook Time:60 mins

Total Time:85 mins

Servings: 6

Ingredients

• 1 cup green or brown lentils
• 2.5 cups water
• 1 medium onion, finely chopped
• 1 medium carrot, finely grated
• 1 celery stalk, finely chopped
• 3 garlic cloves, minced
• 0.5 cup rolled oats
• 2 tbsp ground flaxseed
• 2 tbsp soy sauce
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp dried oregano
• 0.5 tsp salt
• 0.5 tsp black pepper
• 1 cup cooked brown rice
• 1 tbsp balsamic vinegar
• 0.25 cup fresh parsley, chopped

Directions

Step 1

Rinse the lentils under cold water and place them in a medium-sized saucepan with 2.5 cups of water. Bring to a boil, reduce the heat, and simmer for 20-25 minutes until the lentils are tender and most of the water has been absorbed. Drain any excess water.

Step 2

Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper.

Step 3

In a large skillet over medium heat, sauté the onion, carrot, celery, and garlic for about 5 minutes until the onions are translucent and vegetables are softened, adding a splash of water if needed to prevent sticking.

Step 4

In a large mixing bowl, combine the cooked lentils, sautéed vegetables, rolled oats, ground flaxseed, soy sauce, tomato paste, dried thyme, dried oregano, salt, black pepper, and cooked brown rice.

Step 5

Mix well until the ingredients are thoroughly combined. You can use a potato masher or spatula to mash some of the lentils to help bind the mixture.

Step 6

Add the balsamic vinegar and chopped parsley to the lentil mixture and stir well.

Step 7

Transfer the mixture to the prepared loaf pan, pressing it down firmly and smoothing the top with a spatula.

Step 8

Bake in the preheated oven for 35-40 minutes, until the top is firm to the touch.

Step 9

Allow the lentil loaf to cool in the pan for about 10 minutes before lifting it out using the parchment paper.

Step 10

Slice the loaf and serve warm. Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition Facts

Serving size	(1466.1g)

Amount per serving	% Daily Value*
Calories	883.8

Total Fat 12.8g	0%
Saturated Fat 2.0g	0%
Polyunsaturated Fat 0.8g
Cholesterol 0mg	0%
Sodium 2931.9mg	0%
Total Carbohydrate 158.2g	0%
Dietary Fiber 36.7g	0%
Total Sugars 20.4g
Protein 42.4g	0%

Vitamin D 0IU	0%
Calcium 424.2mg	0%
Iron 17.5mg	0%
Potassium 2878.0mg	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: 12.6%

Protein: 18.5%

Carbs: 69.0%