Herbed Lentil Loaf
Description
This Herbed Lentil Loaf is a robust and satisfying main dish that brings the comforting texture of traditional meatloaf to a plant-based table. Made with protein-rich lentils, crumbled tofu for binding, and rolled oats for texture, it holds together beautifully while remaining moist and tender. The flavor profile is bright and aromatic, driven by a generous amount of fresh parsley, basil, and sage, complemented by savory soy sauce and garlic. It is an excellent choice for weeknight dinners, potlucks, or meal prep, offering a wholesome alternative that appeals to both vegans and omnivores alike. Serve it warm with a side of roasted vegetables or a simple green salad for a balanced meal.Ingredients
Directions
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Preheat the oven to 350F (175C). Line a loaf pan with parchment paper or lightly grease it.
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Rinse the lentils thoroughly, picking out any stones or debris. Combine lentils and water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes until tender but not mushy. Drain any excess liquid.
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While lentils cook, heat olive oil in a skillet over medium heat. Add the chopped onion, celery, and garlic. Saut for 5-7 minutes until softened and translucent.
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In a large mixing bowl, combine the cooked lentils, sauted vegetable mixture, crumbled tofu, rolled oats, soy sauce, black pepper, minced parsley, chopped basil, and rubbed sage.
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Mix thoroughly until all ingredients are evenly distributed and the mixture holds together when pressed. If it is too wet, add a few more oats; if too dry, add a teaspoon of water.
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Transfer the mixture to the prepared loaf pan. Press down firmly and evenly to compact the loaf. Smooth the top.
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Bake for 30-40 minutes, or until the loaf is firm to the touch and easily releases from the sides of the pan.
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Let the loaf cool in the pan for 10 minutes before removing it. Slice and serve warm.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 139.2kcal
- % Daily Value *
- Total Fat 0.5g1%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 2.4mg1%
- Total Carbohydrate 24.0g8%
- Dietary Fiber 9.5g38%
- Sugars 2.2g
- Protein 10.8g22%
* 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. The loaf can also be frozen for up to 3 months. Thaw overnight in the fridge before reheating.
Variations: For a gluten-free version, ensure the soy sauce is tamari and use certified gluten-free rolled oats. You can add 1/4 cup of finely grated carrot or zucchini for extra moisture and nutrition.
Tip: Pressing the mixture firmly into the pan is crucial for the loaf to hold its shape when sliced. Letting it cool slightly before slicing helps it set further.
Ingredient Note: The original recipe listed "2 ts Dried basil" as an alternative to fresh. If using dried basil, reduce the amount to 1/2 teaspoon and add it with the sage.
