Lentil Loaf (Brown)

This wholesome Lentil Loaf is a comforting and satisfying main course that proves plant-based eating can be hearty and delicious. Made with brown lentils, aromatic onions, and a touch of cayenne for warmth, this loaf holds together beautifully thanks to the natural starches in the lentils. The addition of nutritional yeast provides a subtle cheesy depth, while fresh parsley adds brightness. Its perfect for weeknight dinners, meal prep lunches, or as a meat-free alternative for holiday gatherings. Serve it warm with roasted vegetables or a side salad for a balanced, nutritious meal that the whole family will enjoy.

Cooking Method: Baking, Frying, Stir Frying

Cuisine: Global

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 174.0

Dietary: Gluten-free, Vegan, Vegetarian

Description

This wholesome Lentil Loaf is a comforting and satisfying main course that proves plant-based eating can be hearty and delicious. Made with brown lentils, aromatic onions, and a touch of cayenne for warmth, this loaf holds together beautifully thanks to the natural starches in the lentils. The addition of nutritional yeast provides a subtle cheesy depth, while fresh parsley adds brightness. Its perfect for weeknight dinners, meal prep lunches, or as a meat-free alternative for holiday gatherings. Serve it warm with roasted vegetables or a side salad for a balanced, nutritious meal that the whole family will enjoy.

Ingredients

6 ounce Red lentils
12 ounce Water
1 Onion, chopped
1 tablespoon Parsley
1/2 teaspoon Cayenne
1 tablespoon Nutritional yeast
1 tablespoon Olive oil (for frying onions)
1 teaspoon Lemon juice
1/2 teaspoon Salt
1/4 teaspoon Black pepper

Directions

1
Preheat your oven to 375F (190C).
2
Rinse the red lentils thoroughly under cold water until the water runs clear.
3
Place the rinsed lentils in a saucepan and cover with water (about 2 inches above the lentils).
4
Bring to a boil, then reduce heat to low and simmer for 10 to 15 minutes, or until the lentils are very soft and have broken down into a thick puree.
5
Drain any excess water if necessary; you want a stiff, mash-like consistency.
6
While the lentils cook, heat olive oil in a small skillet over medium heat.
7
Add the chopped onion and saut until soft and translucent, about 5 minutes.
8
Stir in the cayenne pepper and cook for 30 seconds to release its aroma, then remove from heat.
9
In a large mixing bowl, combine the cooked lentil puree, sauted onion mixture, parsley, nutritional yeast, lemon juice, salt, and pepper.
10
Mix well until all ingredients are evenly distributed. If the mixture seems too dry to hold together, add a tablespoon of water or stock.
11
Lightly grease a 1-pound loaf tin.
12
Press the lentil mixture firmly into the prepared tin, smoothing the top with a spatula or spoon.
13
Bake in the preheated oven for 45 to 50 minutes, until the loaf is set and slightly golden on top.
14
Remove from the oven and let the loaf stand in the tin for 10 minutes to allow it to set.
15
Carefully turn the loaf out onto a serving plate and slice to serve.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 174.0kcal

% Daily Value *
Total Fat 0.6g1%
Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 3.0mg1%
Total Carbohydrate 30.0g10%
Dietary Fiber 11.9g48%
Sugars 2.7g
Protein 13.5g27%

* 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

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; slice before freezing for easy reheating.

If you prefer a different texture, you can use brown or green lentils, but they will require a longer cooking time (about 25-30 minutes) and may not break down as smoothly as red lentils. You can also add 1/4 cup of breadcrumbs or ground flaxseed to help bind the loaf if it feels too loose.

For extra flavor, consider adding 1/2 teaspoon of smoked paprika or 1 tablespoon of tomato paste to the mixture. Mushrooms or walnuts can be chopped finely and added for additional texture and umami.

Serve warm with a side of steamed greens, roasted root vegetables, or a fresh green salad. A dollop of vegan mayo or tzatziki makes a great dipping sauce.

Keywords: lentil loaf, vegan main, vegetarian dinner, brown lentils, plant based, healthy baking, meatless monday, comfort food, protein rich, easy recipe, meal prep, onion, parsley, cayenne, nutritional yeast, gluten free option, budget friendly, whole food

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