Description
This easy vegan lentil loaf is a flavorful, hearty, and healthy alternative to traditional meatloaf. Packed with protein-rich red lentils, warming spices, and wholesome oats, it makes a perfect comfort food that’s entirely plant-based. The loaf is savory, moist, and holds together beautifully after baking to golden perfection, making it ideal for a satisfying family dinner or meal prep.
Ingredients
Scale
Vegetables and Aromatics
- 1 red onion, diced small
- 1 medium carrot, grated
- 4 cloves garlic, minced
Spices and Herbs
- 1 teaspoon smoked paprika
- 1 teaspoon mild curry powder
- 1 teaspoon dried thyme
- 1/2 teaspoon ground cumin
- 1/4 teaspoon black pepper
- Small bunch fresh chives, chopped
Main Ingredients
- 200 g (about 1 cup) dried red lentils
- 1 liter (4 cups) vegetable stock
- 150 g (1 1/2 cups) rolled oats
Other
- Oil, for greasing the loaf pan
Instructions
- Sauté Aromatics: Heat a large saucepan over medium heat and add a little oil. Add the diced onion, grated carrot, and minced garlic. Sauté for about 5 minutes until softened and fragrant.
- Add Spices: Stir in the smoked paprika, mild curry powder, dried thyme, ground cumin, and black pepper. Cook for an additional 1-2 minutes to bloom the spices and deepen their flavors. If using low-sodium stock, consider adding a pinch of salt here.
- Simmer Lentils: Add the dried red lentils and vegetable stock to the pan. Bring the mixture to a simmer and cook for about 20 minutes, stirring occasionally, until the lentils are soft and most of the liquid is absorbed.
- Combine Oats and Herbs: Stir in the rolled oats and chopped fresh chives until fully combined. The mixture should be moist but not runny, giving it the perfect texture for shaping into a loaf.
- Prepare for Baking: Preheat your oven to 350°F (180°C). Thoroughly grease a 9×5-inch metal loaf pan with oil to ensure easy removal after baking.
- Shape and Bake: Transfer the lentil mixture into the prepared loaf pan, pressing down firmly and smoothing the top evenly. Bake in the center of the oven for about 40 minutes, or until the loaf turns golden brown and has a crispy crust on top.
- Cool and Serve: Remove the loaf from the oven and let it cool for 5 minutes. Then carefully turn it out onto a plate, slice, and serve warm for a comforting vegan meal.
Notes
- You can add a pinch of salt if using low-sodium vegetable stock to enhance the flavor.
- The loaf can be made ahead and stored in the refrigerator for up to 3 days, or frozen for up to 1 month.
- Serve with a side of steamed vegetables or a fresh salad for a complete meal.
- For extra moisture, you can add 1-2 tablespoons of tomato ketchup or vegan BBQ sauce on top before baking.
- Ensure the loaf is fully cooled before slicing to maintain its shape.
