Vegetarian Lentil Loaf
Ingredients
1 cup dry green lentils
4 cups water
3 tablespoons flaxseed meal
1/3 cup water
1/2 tablespoon olive oil
4 garlic cloves, minced
1 small white or yellow onion, diced (about 1 cup diced onion)
1 red bell pepper, finely diced
1 carrot, finely diced
1 jalapeño, seeded and diced, optional
2 teaspoons cumin
1 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon coriander
1/2 cup gluten free rolled oats
1/2 cup gluten free oat flour
1/2 cup chopped fresh cilantro
1 teaspoon salt
Freshly ground black pepper
FOR THE GLAZE:
1/2 cup ketchup
1/2 teaspoon yellow mustard
1/2 teaspoon apple cider vinegar or balsamic vinegar
1/4 teaspoon chipotle chili powder (omit if you don’t like spicy food)
Cooking Instructions
1. Rinse the lentils in a large mesh strainer. Add 4 cups of water to a large pot with lentils and a dash of salt, bring to a boil then reduce heat to low and simmer for about 30 minutes or until lentils absorb most of the water and become tender. Drain lentils and set aside.
2. While the lentils cook: Mix flaxseed meal and 1/3 cup water to a small bowl and place in the refrigerator while you make the rest of the loaf. The flaxseed meal will help bind the loaf together.
3. Preheat oven to 350 degrees F. Grease a loaf pan with nonstick cooking spray and line with parchment paper.
4. Place large pan over medium heat and add 1/2 tablespoon of olive oil. Once oil is hot, add in garlic, onion, bell pepper, carrot, jalapeño and cilantro; sauté for 5-7 minutes or until onions are translucent and carrots begin to soften a bit.
5. Add in spices and cook for 30 more seconds, then transfer to a large bowl; set aside.
6. Using a blender or food processor, blend about 2 cups of the cooked lentils.
7. Transfer to the bowl with the sauteed veggies, and stir in the remaining lentils along with the oats, oat flour, and flaxseed meal (from the fridge!). Add salt and pepper, then taste and add more spices or salt and pepper if desired.
8. Add mixture to prepared loaf pan, pressing and smoothing to the sides to make sure it bakes evenly. Quickly prepare your glazed by combining all ingredients in a small bowl then spreading half of the sauce on top.
9. Bake loaf for 45 minutes. Top with remaining sauce.
10. Remove from heat and cool for 10-15 minutes before removing it from pan. Cut into 5 slices and serve!
2. While the lentils cook: Mix flaxseed meal and 1/3 cup water to a small bowl and place in the refrigerator while you make the rest of the loaf. The flaxseed meal will help bind the loaf together.
3. Preheat oven to 350 degrees F. Grease a loaf pan with nonstick cooking spray and line with parchment paper.
4. Place large pan over medium heat and add 1/2 tablespoon of olive oil. Once oil is hot, add in garlic, onion, bell pepper, carrot, jalapeño and cilantro; sauté for 5-7 minutes or until onions are translucent and carrots begin to soften a bit.
5. Add in spices and cook for 30 more seconds, then transfer to a large bowl; set aside.
6. Using a blender or food processor, blend about 2 cups of the cooked lentils.
7. Transfer to the bowl with the sauteed veggies, and stir in the remaining lentils along with the oats, oat flour, and flaxseed meal (from the fridge!). Add salt and pepper, then taste and add more spices or salt and pepper if desired.
8. Add mixture to prepared loaf pan, pressing and smoothing to the sides to make sure it bakes evenly. Quickly prepare your glazed by combining all ingredients in a small bowl then spreading half of the sauce on top.
9. Bake loaf for 45 minutes. Top with remaining sauce.
10. Remove from heat and cool for 10-15 minutes before removing it from pan. Cut into 5 slices and serve!
Vegetarian Lentil Loaf
Prep Time: 30 Minutes
Cook Time: 45 Minutes
Total Time: 75 Minutes
Servings: 6
Calories: 264 Per Serving
Meal Type
Nutrition Facts
Carbohydrates: 45.3g | Total Fat: 3.3g | Protein: 14.4g | Sugar: 6.2g | Fiber: 16.3g
Applied Diet Types
- Gluten Free
- Vegan
Ingredients
1 cup dry green lentils
4 cups water
3 tablespoons flaxseed meal
1/3 cup water
1/2 tablespoon olive oil
4 garlic cloves, minced
1 small white or yellow onion, diced (about 1 cup diced onion)
1 red bell pepper, finely diced
1 carrot, finely diced
1 jalapeño, seeded and diced, optional
2 teaspoons cumin
1 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon coriander
1/2 cup gluten free rolled oats
1/2 cup gluten free oat flour
1/2 cup chopped fresh cilantro
1 teaspoon salt
Freshly ground black pepper
FOR THE GLAZE:
1/2 cup ketchup
1/2 teaspoon yellow mustard
1/2 teaspoon apple cider vinegar or balsamic vinegar
1/4 teaspoon chipotle chili powder (omit if you don’t like spicy food)
Cooking Instructions
1. Rinse the lentils in a large mesh strainer. Add 4 cups of water to a large pot with lentils and a dash of salt, bring to a boil then reduce heat to low and simmer for about 30 minutes or until lentils absorb most of the water and become tender. Drain lentils and set aside.
2. While the lentils cook: Mix flaxseed meal and 1/3 cup water to a small bowl and place in the refrigerator while you make the rest of the loaf. The flaxseed meal will help bind the loaf together.
3. Preheat oven to 350 degrees F. Grease a loaf pan with nonstick cooking spray and line with parchment paper.
4. Place large pan over medium heat and add 1/2 tablespoon of olive oil. Once oil is hot, add in garlic, onion, bell pepper, carrot, jalapeño and cilantro; sauté for 5-7 minutes or until onions are translucent and carrots begin to soften a bit.
5. Add in spices and cook for 30 more seconds, then transfer to a large bowl; set aside.
6. Using a blender or food processor, blend about 2 cups of the cooked lentils.
7. Transfer to the bowl with the sauteed veggies, and stir in the remaining lentils along with the oats, oat flour, and flaxseed meal (from the fridge!). Add salt and pepper, then taste and add more spices or salt and pepper if desired.
8. Add mixture to prepared loaf pan, pressing and smoothing to the sides to make sure it bakes evenly. Quickly prepare your glazed by combining all ingredients in a small bowl then spreading half of the sauce on top.
9. Bake loaf for 45 minutes. Top with remaining sauce.
10. Remove from heat and cool for 10-15 minutes before removing it from pan. Cut into 5 slices and serve!
2. While the lentils cook: Mix flaxseed meal and 1/3 cup water to a small bowl and place in the refrigerator while you make the rest of the loaf. The flaxseed meal will help bind the loaf together.
3. Preheat oven to 350 degrees F. Grease a loaf pan with nonstick cooking spray and line with parchment paper.
4. Place large pan over medium heat and add 1/2 tablespoon of olive oil. Once oil is hot, add in garlic, onion, bell pepper, carrot, jalapeño and cilantro; sauté for 5-7 minutes or until onions are translucent and carrots begin to soften a bit.
5. Add in spices and cook for 30 more seconds, then transfer to a large bowl; set aside.
6. Using a blender or food processor, blend about 2 cups of the cooked lentils.
7. Transfer to the bowl with the sauteed veggies, and stir in the remaining lentils along with the oats, oat flour, and flaxseed meal (from the fridge!). Add salt and pepper, then taste and add more spices or salt and pepper if desired.
8. Add mixture to prepared loaf pan, pressing and smoothing to the sides to make sure it bakes evenly. Quickly prepare your glazed by combining all ingredients in a small bowl then spreading half of the sauce on top.
9. Bake loaf for 45 minutes. Top with remaining sauce.
10. Remove from heat and cool for 10-15 minutes before removing it from pan. Cut into 5 slices and serve!