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Red Lentil Loaf

Red Lentil Loaf recipe image
This comforting Red Lentil Loaf is a wholesome, plant-based main dish that delivers deep savory flavors and a satisfying texture. Made with tender red lentils, nutritious rolled oats, and grated carrots, it offers a hearty bite that rivals traditional meatloaf. The addition of garlic, scallions, and sage provides aromatic depth, while tamari adds a rich umami note. Perfect for weeknight dinners, meal prep, or serving alongside roasted vegetables and grains, this loaf is naturally gluten-free (if using GF oats) and dairy-free. Its an excellent way to incorporate more legumes into your diet without sacrificing flavor or satisfaction.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 401.6
Dietary: Gluten-free, Vegetarian
Description
This comforting Red Lentil Loaf is a wholesome, plant-based main dish that delivers deep savory flavors and a satisfying texture. Made with tender red lentils, nutritious rolled oats, and grated carrots, it offers a hearty bite that rivals traditional meatloaf. The addition of garlic, scallions, and sage provides aromatic depth, while tamari adds a rich umami note. Perfect for weeknight dinners, meal prep, or serving alongside roasted vegetables and grains, this loaf is naturally gluten-free (if using GF oats) and dairy-free. Its an excellent way to incorporate more legumes into your diet without sacrificing flavor or satisfaction.
Ingredients
  • 1 cup Dried red lentils
  • 3 cup Water
  • 1 cup Rolled oats
  • 1 1/2 teaspoon Egg replacer
  • 2 tablespoon Water
  • 1 cup Cooked brown rice
  • 1 cup Grated carrots
  • 2 tablespoon Low-sodium tamari
  • 2 Scallions; chopped
  • 2 Garlic Cloves; minced
  • 1 teaspoon Dried sage
Directions
  1. 1
    Preheat oven to 375F (190C). Lightly grease a loaf pan or line a baking sheet with parchment paper.
  2. 2
    Combine dried red lentils and 3 cups of water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until lentils are soft and most liquid is absorbed. Drain any excess water and let cool slightly.
  3. 3
    In a small bowl, mix the egg replacer with 2 tablespoons of water according to package instructions. Set aside for 5 minutes to thicken.
  4. 4
    In a large mixing bowl, combine the cooked lentils, rolled oats, cooked brown rice, grated carrots, chopped scallions, minced garlic, dried sage, and tamari.
  5. 5
    Add the prepared egg replacer mixture to the bowl. Stir gently but thoroughly until all ingredients are evenly distributed and the mixture holds together when pressed.
  6. 6
    Transfer the mixture to the prepared loaf pan or shape it into a loaf on the baking sheet. Smooth the top with a spatula.
  7. 7
    Bake for 40-45 minutes, until the top is golden brown and the loaf feels firm to the touch.
  8. 8
    Let the loaf cool in the pan for 10 minutes before slicing. This helps it hold its shape.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 401.6kcal
% Daily Value *
Total Fat 5.4g9%
Saturated Fat 1.0g5%
Cholesterol 7.0mg3%
Sodium 52.3mg3%
Total Carbohydrate 72.2g25%
Dietary Fiber 14.4g58%
Sugars 4.2g
Protein 18.0g36%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: lentil loaf, vegan main, vegetarian dinner, red lentils, plant based, dairy free, gluten free option, hearty meal, carrot loaf, oat binder, garlic sage, tamari flavor, protein packed, meal prep, comfort food
Read it online: https://www.chefs-mate.com/recipe/red-lentil-loaf/