The Ultimate Vegetable Lentil Loaf

19 100 196
Ingredients Minutes Calories
Prep Cook Servings
10 min 1 h 30 min 8
The Ultimate Vegetable Lentil Loaf
Health Rating

Ingredients


1 tbsp Balsamic vinegar (for glaze)
1 medium Carrots (finely diced)
1 medium stalk(s) Celery (finely diced)
1/2 tsp Cumin
3 tbsp Flaxseed meal (ground)
3 clove(s) Garlic (minced)
1/2 tsp Garlic powder
1 cup Lentils, raw
1 tbsp Maple syrup (for glaze)
1/2 cup Oat flour
1/2 tsp Onion powder
1 small pepper(s) Red bell pepper (finely diced)
3/4 cup Rolled oats, dry
1 dash Salt and pepper
1 tsp, ground Thyme, dried
3 tbsp Tomato ketchup (for glaze)
2 1/2 cup Vegetable stock/broth, low sodium (or water)
1/3 cup Water
1 small Yellow onion (finely diced)

Instructions


Rinse lentils. In large pot add 2 1/2 cups water with lentils. Bring to a boil, reduce heat, cover and simmer for about 40 minutes, stirring occasionally. It is all right if they get mushy, we are going to roughly puree 3/4 of the mixture when cooled.

Once done, remove lid and set aside to cool (do not drain), they will thicken a bit upon standing, about 15 minutes.

Preheat oven to 350 degrees.

In small bowl combine flaxseed meal and 1/3 cup water, set aside for at least 10 minutes, preferably in the refrigerator. This will act as a binder and will thicken nicely upon sitting.

Prepare vegetables. In a sauté pan heat oil or water over medium heat. Sauté garlic, onion, bell pepper, carrots and celery for about 5 minutes. Add spices mixing well to incorporate. Set aside to cool.

Using an immersion blender or food processor, blend 3/4 of the lentil mixture. Alternately, you can mash the lentils with a potato masher or fork.

Combine sautéed vegetables with the lentils, oats, oat flour and flax egg, mix well. Taste, adding salt and pepper as needed, or any other herb or spice you might like. Place mixture into a loaf pan lined with parchment paper, leaving it overlapping for easy removal later. Press down firmly filling in along the edges too.

Prepare your glaze by combining all ingredients in a small bowl, mix until incorporated. I recommend making each tablespoon heaping so you have plenty of this great sauce on top. Spread over top of loaf and bake in oven for about 45 – 50 minutes. Let cool a bit before slicing.

Nutrition Facts

Per Portion

Calories 196
Calories from fat 25.3
Calories from saturated fat 10.1
Total Fat 2.8 g
Saturated Fat 1.1 g
Trans Fat 0 g
Polyunsaturated Fat 2.9 g
Monounsaturated Fat 4.0 g
Cholesterol 0
Sodium 132 mg
Potassium 418 mg
Total Carbohydrate 33 g
Dietary Fiber 5.7 g
Sugars 5.3 g
Protein 9.5 g

Dietary servings

Per Portion


Grain 0.7
Meat Alternative 0.6
Vegetables 1.1

Energy sources


Pygal68%454.4114916034508241.507982297123613%292.35193959801177199.2284758210752819%329.96032325232784122.9160680110436868%13%19%CarbohydratesFatProtein
Recipe from:
Lunch
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