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Lentil loaf

  • 200 g Red Lentils, cooked with liquid retained
  • 120 g Flaxseed Egg
  • 30 g Olive Oil
  • 1 Onion, minced
  • 1 Carrot, grated
  • 1 Celery Rib, minced
  • 1/2 Red Bell Pepper, minced
  • 160 g Rolled Oats
  • 60 g Wheat Flour
  • Seasonings
    • 3 Garlic Cloves, minced
    • 1/2 T Medium-Grain Salt
    • 1 t Garlic Powder
    • 1 t Onion Powder
    • 1 t Black Peppercorn, ground
    • 1/2 t Cumin Seed, ground
    • 1/2 t Dried Cayenne Pepper, ground
    • 1/2 t Dried Basil Leaves
    • 1/2 t Dried Oregano Leaves
    • 1/2 t Dried Parsley Leaves
    • 1/4 t Dried Thyme Leaves
    • 1/4 t Dried Rosemary Leaves
  • Glaze
    • 45 g Ketchup
    • 1 T Apple Cider Vinegar or Balsamic Vinegar
    • 1 T Maple Syrup or Sugar
  1. Preheat oven to 180ºC (350ºF).
  2. Saute vegetables. Heat oil in frying pan over medium heat. Add onion, carrot, celery, and bell pepper, and mix to coat evenly. Saute 5 minutes. Evenly mix in seasonings, and cook for 1 minute more. Remove from heat and set aside.
  3. Assemble lentil loaf. Add lentils, oats, flour, and flaxseed egg to frying pan, and mix well. Taste and correct as desired. Pour mixture into a loaf pan lined with parchment paper. Press down firmly to fill container fully.
  4. Prepare glaze by mixing all ingredients thoroughly. Spread evenly over top the loaf.
  5. Bake 45 minutes at 180ºC.
  6. Rest at room temperature 5 minutes before serving.

  1. West, Julie. "The Ultimate Vegetable Lentil Loaf." The Simple Veganista. 8 November 12. ↩