Herbed Lentil Loaf

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.

Cuisine: Global

Courses: Main Courses

Difficulty: Intermediate

Servings: 8

Calories: 139.2

Dietary: Vegan, Vegetarian

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

4 1/2 cup water
2 cup Lentils, picked over and rinsed
1/2 lb Firm tofu, crumbled
1/4 c Rolled oats
1/4 c Soy sauce
1/4 ts Freshly ground black pepper
1 c Fresh parsley, minced
1/2 c Fresh basil, finely chopped
1 ts Rubbed sage
1 tb Olive oil
3 ribs Celery, with leaves, finely chopped
1 md Onion, finely chopped
3 cloves Garlic, minced

Directions

1
Preheat the oven to 350F (175C). Line a loaf pan with parchment paper or lightly grease it.
2
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.
3
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.
4
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.
5
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.
6
Transfer the mixture to the prepared loaf pan. Press down firmly and evenly to compact the loaf. Smooth the top.
7
Bake for 30-40 minutes, or until the loaf is firm to the touch and easily releases from the sides of the pan.
8
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.

Keywords: herbed lentil loaf, vegan loaf, plant-based dinner, lentil recipe, tofu lentil mix, healthy main course, herb stuffed loaf, vegetarian comfort food, easy vegan meal, meal prep friendly, high fiber dinner, oat bound loaf

Read it online: https://www.chefs-mate.com/recipe/herbed-lentil-loaf/