Hearty, savory, and full of flavor, this Lentil Vegetable Loaf is a fantastic choice for a holiday meal or for lunch or dinner for the family anytime of year. Best of all, it’s made only with clean ingredients and is even fat-free! Enjoy this Loaf with your choice of vegetable sides and salad for an even more nutritious meal.
Lentil Vegetable Loaf
Preheat oven to 375F and line a 9 x 5 loaf pan with parchment paper.
Place the lentils in a fine-mesh strainer and rinse under cold water.
In a small pot, combine the lentils, vegetable broth, and bay leaf. Bring to a boil, then reduce to a simmer and to cook for 15-20 minutes, until lentils are tender but not mushy.
While the lentils are cooking, prepare the vegetables. In a ceramic non-stick pan on medium-high heat, add onions, carrots, and mushrooms and cook, stirring occasionally, for 5-6 minutes until the onions are translucent. Add a bit of water if needed to prevent sticking.
Add the garlic, smoked paprika, thyme, oregano, tomato paste, and sea salt and cook for an additional 1-2 minutes until fragrant and well combined. Remove from the heat and set aside.
Once the lentils are cooked, remove the bay leaf, and transfer the lentils to a strainer to remove any excess water. The more water you can remove the better. Set aside.
Add the oats to a food processor and process until you get a fine crumb. Add the lentils and cooked vegetables and pulse gently until lentils and vegetables begin to break down slightly, but some still retain their shape. Stir a couple times with a spatula if needed.
Once the mixture is well combined, transfer to the lined loaf pan, firmly pressing it into the pan with the pack of a spatula or spoon.
In a small bowl, combine the tomato paste, maple syrup, lemon juice, water, garlic powder, onion powder, and sea salt. Whisk until smooth, then spread the glaze over the top of the loaf.
Transfer the lentil loaf to the oven and bake, uncovered, for 45-50 minutes, until lightly browned on the edges.
Remove from the oven and allow to cool for 10-15 minutes in the pan before removing and slicing.
Serve immediately with chopped parsley on top. Or, once cooled, store in an airtight container in the fridge for 5 days.
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This item posted: 16-Dec-2021
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