Lentil Loaf
Lentil Loaf
When the Vegan Meat Loaf happens
I don´t like to give any plantbased creation an equalised name to a regular meat based dish. But somehow this Lentil Loaf could easily replace the meat spot on a plate.
Knowing me, a sweettooth, I am surprised I even came to creating something I did here. The reason is that I found 3 packets of lentils in the back corner of my cupboard, probably bought during different times of reductions. And now, here they were, waiting to be used, but turning lentils into a dessert I am not so sure I would even like to experiment with that. Leave a comment down if you know any success stories in that field!
This loaf is made of lentils, veggies, oats and spices. No magic, not much hassle and easily addictive. Which is good as I have more lentils waiting here.
A Must try Savoury Recipe!
If you are like me and don´t find savoury food experimenting that pleasing but still would like to not only eat desserts all the time then this recipe is for you! It is healthy, filling and satisfying. The loaf is quite big so you´ll be covered for several meal times and inside you´ll feel good too cause you are feeding your body well.
Lentil Loaf That Is:
- Easy
- Healthy
- Delicious
- Filling
- Vegan
- Low in fat
- High in protein
Lentil Loaf
Equipment
- food processor
Ingredients
- 1 cup red lentils 200g
- 1 cup oats 100g
- 2 carrots medium, ~270g
- 1/2 zucchini or 1 small, 200g
- 3 cloves garlic
- 1 tbsp ghee 10g
- 1/3 cup tomato puree 100g
- 1/3 cup nutritional yeast 15g
- 3 tbsp flax meal 12g
- 1 tbsp masala
- 1 tbsp ground basil
- 1 tbsp ground oregano
- 1 tsp smoked paprica
- 1/3 tsp chilli powder
- 1 tsp Himalayan pink salt
- 2 cups water
Instructions
- preheat oven to 160°C
- boil lentils - 1 cup lentils with 1 1/2 cup water, bring to boil, put the lid on and simmer on low heat for 10 min, take off the heat let it sit under the lid
- saute the veggies - first, chop garlic and veggies into smaller pieces, place ghee on the pan and heat till it melts, add garlic and masala and fry a little, add cut veggies, 1/2 cup water and cover with a lid. Reduce the heat to medium and let the veggies sit for 10 min. Remove the lid and stir until water has evaporated.
- place sauteed veggies and oats into a food processor and blend until smooth
- take a big bowl, place there half of the boiled lentils, veggie mixture and all the rest of the ingredients. Mix well, then add rest of the lentils and stir until combined
- pour the mixture into a mold and sprinkle with some nutritional yeast
- bake at 160°C about 60 min
- let it cool down in a mold
Notes
- mold 24x7cm
- you can substitute ghee with coconut butter, olive oil or some other favourites
- I like to use tomato sauce that is with tomato pieces not a smooth puree
- loaf is easier to slice the next day after staying in the fridge overnight
You can add your favourite veggies inside. Last time I experimented with dried tomatoes and I loved the crunch they gave. So don´t hesitate to make it your own 🥰
Also, don´t forget to tag me on your posts on instagram with #lifetreatsrecipe and @my_life_my_treats so I can enjoy all your creations!
Ditch the Meat, have Lentils on Repeat
I´m excited to hear your feedback! Let me know in the comments 
xoxo, LT
xoxo, LT
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I am a professional ballet dancer, yoga teacher and TCM student.
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