This Lentil Loaf is a comforting, wholesome alternative to traditional meat loaves, perfect for vegans and vegetarians alike. Made with red lentils that cook down into a creamy base, this dish is bound together with savory onions, fresh parsley, and a hint of spicy cayenne. The addition of nutritional yeast provides a subtle cheesy depth without any dairy. It has a tender yet firm texture that holds up well when sliced, making it ideal for sandwiches or served alongside roasted vegetables and a side of mashed potatoes. It’s a versatile weeknight dinner option that is easy to prepare, budget-friendly, and deeply satisfying. Serve warm for the best flavor experience.
Lentil Loaf
Description
This Lentil Loaf is a comforting, wholesome alternative to traditional meat loaves, perfect for vegans and vegetarians alike. Made with red lentils that cook down into a creamy base, this dish is bound together with savory onions, fresh parsley, and a hint of spicy cayenne. The addition of nutritional yeast provides a subtle cheesy depth without any dairy. It has a tender yet firm texture that holds up well when sliced, making it ideal for sandwiches or served alongside roasted vegetables and a side of mashed potatoes. It&# 226;ÂÂs a versatile weeknight dinner option that is easy to prepare, budget-friendly, and deeply satisfying. Serve warm for the best flavor experience.Ingredients
Directions
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Rinse the red lentils thoroughly under cold water.
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Place lentils in a saucepan and cover with water (use the 12 oz water or enough to cover by an inch).
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Bring to a boil, then reduce heat and simmer for 10 to 15 minutes until lentils are soft and mushy.
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Drain any excess water if necessary; you want a stiff puree consistency.
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While lentils cook, heat a small amount of oil in a skillet over medium heat.
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Add the chopped onion and sauté until soft and translucent, about 5 minutes.
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Stir in the cayenne pepper and cook for another 30 seconds to bloom the spice.
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In a large bowl, combine the cooked lentil puree and the onion mixture.
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Stir in the parsley and nutritional yeast.
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If the mixture is too dry to hold together, add a splash of water or vegetable stock.
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Season generously with salt and pepper to taste.
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Preheat oven to 375ðF (190ðC).
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Grease a 1-pound loaf pan lightly with oil.
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Press the lentil mixture firmly into the loaf pan, smoothing the top.
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Bake for 45 to 50 minutes until set and lightly golden on top.
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Remove from oven and let stand in the pan for 10 minutes to firm up.
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Carefully turn out onto a plate and slice to serve.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 184.0kcal
- % Daily Value *
- Total Fat 0.6g1%
- Saturated Fat 0.2g1%
- Cholesterol 0.0mg0%
- Sodium 4.0mg1%
- Total Carbohydrate 32.3g11%
- Dietary Fiber 12.3g50%
- Sugars 3.8g
- Protein 13.8g28%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat slices in the microwave or oven.
Ingredient Substitution: You can use brown or green lentils, but they will take longer to cook (approx. 30-40 minutes) and will retain more texture. Adjust water accordingly.
Texture Tip: Ensure the lentils are well-drained if using canned or if they absorb less water than expected. The mixture should be thick enough to hold its shape when pressed into the loaf pan.
Serving Suggestion: Serve with a side of roasted root vegetables, mashed potatoes, or a fresh green salad. A dollop of vegan mayo or hummus makes a great dip.
Original Attribution: Very loosely based on Sarah Brown, "Vegetarian Kitchen".
