Low Sodium Savory Lentil Loaf

Discover the hearty comfort of this Low Sodium Savory Lentil Loaf, a nutritious and flavor-packed alternative to traditional meatloaf. Perfect for those seeking a plant-based, heart-healthy dish, this recipe combines protein-rich brown lentils with finely chopped vegetables and aromatic spices like smoked paprika and dried thyme for a satisfying meal. Bound together with a flaxseed "egg" and naturally seasoned with low-sodium soy sauce, Dijon mustard, and apple cider vinegar, this loaf delivers a savory punch with every bite. Oven-baked to golden perfection, it’s ideal for weeknight dinners or meal prep. Pair it with roasted veggies or a fresh salad for a wholesome, low-sodium delight the whole family will love!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 1 cup Brown lentils
• 2.5 cups Water
• 1 medium, finely chopped Onion
• 2 medium, grated Carrots
• 2 stalks, finely chopped Celery
• 3 minced Garlic cloves
• 2 tablespoons Olive oil
• 2 tablespoons Ground flaxseed
• 6 tablespoons, for flax egg Water
• 0.75 cup Rolled oats
• 3 tablespoons Unsalted tomato paste
• 2 tablespoons Soy sauce, low sodium
• 1 tablespoon Apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon Dried thyme
• 1 teaspoon Smoked paprika
• 0.5 teaspoon Black pepper

Directions

Step 1

Rinse the lentils under cold water. In a medium saucepan, combine the lentils with 2.5 cups of water. Bring to a boil, then reduce heat to a simmer. Cover and cook until tender, about 20-25 minutes. Drain any remaining liquid and set aside.

Step 2

Preheat your oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper.

Step 3

Prepare the flax egg by combining the ground flaxseed with 6 tablespoons of water in a small bowl. Let it sit for 10 minutes to thicken.

Step 4

In a large skillet, heat the olive oil over medium heat. Add the onions, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened.

Step 5

Add the minced garlic to the skillet and cook for another minute until fragrant.

Step 6

In a large mixing bowl, combine the cooked lentils, sautéed vegetables, flax egg, rolled oats, tomato paste, low sodium soy sauce, apple cider vinegar, Dijon mustard, dried thyme, smoked paprika, and black pepper. Stir until thoroughly mixed.

Step 7

Transfer the mixture into the prepared loaf pan, pressing it down firmly and smoothing the top.

Step 8

Bake the loaf in the preheated oven for 35-40 minutes, or until the top is golden brown and the loaf is set.

Step 9

Remove the loaf from the oven and let it cool in the pan for at least 10 minutes before slicing.

Step 10

Serve the lentil loaf warm, and enjoy with your favorite low sodium sides!

Nutrition Facts

Serving size	(1407.5g)

Amount per serving	% Daily Value*
Calories	1023.6

Total Fat 43.2g	0%
Saturated Fat 6.1g	0%
Polyunsaturated Fat 2.8g
Cholesterol 0mg	0%
Sodium 1511.3mg	0%
Total Carbohydrate 127.7g	0%
Dietary Fiber 35.4g	0%
Total Sugars 23.4g
Protein 38.6g	0%

Vitamin D 0IU	0%
Calcium 282.5mg	0%
Iron 14.5mg	0%
Potassium 2593.7mg	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: 36.9%

Protein: 14.6%

Carbs: 48.5%