Lentil Loaf
Our Lentil Loaf disappears quickly because it is so delicious! In fact, we had to go out and buy another loaf pan in order to make 2 loaves every time we prepare this recipe. We now call our loaf pans “lentil loaf pans” instead of bread pans! This dish has a wide appeal. Even picky meat eaters eat this stuff up.
In the spring and summer we like to serve it with fresh, in season vegetables such as corn on the cob and asparagus. In colder weather our Lentil Loaf goes great with mashed potatoes and gravy. And, anytime of year, a thick slice on bread with some ketchup makes a great sandwich.
*no added oil
*gluten-free
*soy-free
*nut-free
*refined sugar-free
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Rate this recipe!
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| Servings | Prep Time |
| 4people | 30minutes |
| Cook Time | Passive Time |
| 45 minutes | 40minutes |
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Lentil Loaf
Our lentil loaf is filling and delicious! The Balsamic Glaze adds a sweet and tangy flavor.
Enjoy!
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- 1cup brown/green lentils
- 2.5cups vegetable broth or waterfor cooking the lentils
- 3tablespoons ground flaxseed
- 1/3cup waterfor soaking the flaxseed
- 1 large onion, finely choppedPlease be sure to chop all the veggies into small pieces. This will help the loaf hold together.
- 4cloves garlic, finely chopped
- 2 celery stalks, leaves included, finely chopped
- 2 carrots, finely choppedno need to peel
- 1/3cup water or vegetable brothfor sautéing the veggies
- 3/4cup oatsUse gluten free oats if desired
- 1/2cup oat flour(Use gluten free if desired. You can substitute any flour you like).
- 1/4teaspoon rubbed sage
- 1/2teaspoon dried thyme
- 1/2 teaspoon ground cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 tablespoon worcestershire sauceWan Ja Shan brand is vegan and gluten free.
- saltto taste
- black pepperto taste
- 3tablespoons ketchup
- 1tablespoon maple syrupWe like to use pure maple syrup.
- 1tablespoon balsamic viinegar
- Rinse the lentils. In a large pot add 2 1/2 cups of vegetable broth or water and the lentils. Bring to a boil. Reduce the heat to simmer and cover the pot. Allow to simmer for 40 minutes, stirring once in a while. This pot should have a little water left in it even after 40 minutes, and the lentils should be soft. After 40 minutes, remove the lid and allow them to cool. Do not drain.
- While the lentils cook, pour the ground flaxseed and 1/3 cup water in a small bowl. Stir. Put the bowl in the refrigerator and allow to sit for 10 minutes or more. This will get very thick and will act as a binder to hold the ingredients together.
- When the lentils finish cooking and are cooling, preheat the oven to 350 degrees F. Start preparing the vegetables. Sauté the chopped onion, garlic, celery, and carrots in a pan lined with a thin layer of water. Sauté for about 10 minutes until the onion starts to look translucent. Add water to the pan a spoonful at a time to prevent the vegetables from sticking.
- When the vegetables are done cooking, turn off the heat. Add the spices (sage, thyme, cumin, onion powder and garlic powder) and Worcestershire sauce. Mix well.
- Now back to the cooled lentils. Transfer about 3/4 of the lentils to a large bowl. Mash them well with a potato masher of large fork. Mash them until you see a few whole lentils here and there, but most of them looked crushed. (You could also use and immersion blender or a food processor).
- To the bowl filled with the mashed lentils, add the rest of the unmashed lentils, flax mixture, sautéed vegetables, oats, and oat flour. Mix well.
- Now comes my favorite part of the recipe--taste test the loaf mixture. Add more of the spices to your liking and salt and pepper if desired. Feel free to add more Worcestershire sauce or another sauce your family enjoys! You might want to try hot sauce, steak sauce, or a vinegar. Play with the flavors until the mixture taste good to you.
- Line a loaf pan with parchment paper. Allow extra paper to hang over 2 sides of the pan for easy removal. Add the loaf mixture to the pan and press down on it with a large spoon to conform it to the shape of the pan.
- Now prepare the Balsamic Glaze. Add the ketchup, maple syrup, and balsamic vinegar to a small bowl. Mix well.
- Spread the Balsamic Glaze over the top of the loaf.
- Bake in oven for about 45 minutes. Allow to cool for a few minutes.
- Lift the loaf out of the pan using the edges of the parchment paper. If necessary, slide a butter knife around the outside edge of the loaf to help it release.
We adapted this recipe from The Simple Veganista. Her website is full of delicious vegan recipes and we encourage you to visit her blog (click here).
We changed some of the ingredients to customize the loaf to the flavors our family enjoys. For instance, our son loves the flavor of sage, so we added that to the list of spices. All four of us love the umami taste of Worcestershire sauce, so we incorporated that as well. We encourage you to do the same!
Recipe from ChickpeaandBean.com
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