11
Nov

Savory Lentil Loaf

Serves 6–8 | Allergy-friendly: no eggs, seafood, or chicken

Ingredients:

  1. 2 cups cooked green or brown lentils
  2. 1 cup rolled oats
  3. 1 small onion, finely chopped
  4. 2 cloves garlic, minced
  5. 1 cup finely grated carrot
  6. 1/2 cup mushrooms, finely chopped
  7. 1/2 cup tomato sauce or ketchup
  8. 1 tbsp soy sauce or tamari
  9. 1 tsp dried thyme
  10. 1 tsp smoked paprika
  11. 1/2 tsp black pepper
  12. 1/2 cup vegetable broth
  13. 2 tbsp olive oil

Instructions:

  1. Preheat oven to 375°F (190°C) and line a loaf pan with parchment paper.
  2. In a pan, heat olive oil and sauté onion, garlic, carrot, and mushrooms until soft.
  3. In a large bowl, mash lentils slightly, then mix in oats, sautéed vegetables, tomato sauce, soy sauce, thyme, paprika, and pepper. Add vegetable broth to bind.
  4. Press the mixture into the prepared loaf pan evenly.
  5. Bake for 40–45 minutes until firm and lightly browned on top.
  6. Let cool for 5–10 minutes before slicing.
  7. Serve with mashed potatoes and steamed green beans for a festive plate.