Description
This Easy Vegan Lentil Loaf is a hearty, flavorful plant-based dish made with red lentils, vegetables, and warming spices. Perfect as a main course for a comforting meal, it combines the earthiness of lentils with aromatic seasonings and a satisfying texture from oats and fresh chives. Baked until golden and crispy, this loaf is both nutritious and delicious, ideal for vegan or vegetarian diets.
Ingredients
Scale
Vegetables & Aromatics
- 1 red onion, diced small
- 1 medium carrot, grated
- 4 cloves garlic, minced
Spices
- 1 teaspoon smoked paprika
- 1 teaspoon mild curry powder
- 1 teaspoon dried thyme
- 1/2 teaspoon ground cumin
- 1/4 teaspoon black pepper
Main Ingredients
- 200 g (about 1 cup) dried red lentils
- 1 liter (4 cups) vegetable stock
- 150 g (1 1/2 cups) rolled oats
- Small bunch fresh chives, chopped
Other
- Oil, for greasing the loaf pan
Instructions
- Sauté Vegetables: Heat a large saucepan over medium heat and add a little oil. Add the diced onion, grated carrot, and minced garlic. Sauté for about 5 minutes until the vegetables are softened, releasing their flavors.
- Add Spices: Stir in the smoked paprika, curry powder, dried thyme, ground cumin, and black pepper. Cook for an additional 1-2 minutes to bloom the spices, enhancing their aroma and taste. Optionally, add a pinch of salt if using low-sodium vegetable stock.
- Simmer Lentils: Add the dried red lentils and vegetable stock to the saucepan. Bring the mixture to a simmer, then cook for about 20 minutes, stirring occasionally until the lentils are soft and most of the liquid is absorbed.
- Combine Oats and Chives: Stir in the rolled oats and chopped fresh chives until well incorporated. The mixture should be moist but not runny, ready to hold its shape in the loaf pan.
- Prepare Loaf Pan: Preheat your oven to 350°F (180°C). Thoroughly grease a 9×5-inch metal loaf pan with oil to prevent sticking.
- Bake the Loaf: Transfer the lentil mixture into the prepared loaf pan, pressing down firmly and smoothing the top to create an even surface. Bake in the center of the oven for about 40 minutes, until the loaf is golden brown and has a crispy top.
- Cool and Serve: Remove the loaf from the oven and let it cool for 5 minutes in the pan. Then turn it out onto a plate, slice, and serve it warm as a satisfying vegan main dish.
Notes
- Use low-sodium vegetable stock if you want to control salt levels, and adjust seasoning accordingly.
- The loaf can be served with your favorite vegan gravy or a side salad for a complete meal.
- Make sure not to overcook the lentils in the simmering step to avoid a mushy texture.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
- You can substitute rolled oats with quick oats if needed, but rolled oats provide better structure.
- For a nutty flavor, consider adding a handful of chopped nuts or seeds to the mixture before baking.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: Vegan
