Ingredients
Scale
- 2 cups cooked green or brown lentils
- 1 cup vegetable broth
- 1 cup rolled oats
- 1/2 cup chopped onion
- 1/2 cup chopped carrots
- 1/2 cup chopped celery
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 tablespoons soy sauce or tamari
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
Instructions
- Mash half of the cooked lentils in a large mixing bowl.
- Sauté onions, carrots, and celery in olive oil until softened; add garlic and sauté for another minute.
- Combine sautéed vegetables with lentils, vegetable broth, oats, tomato paste, soy sauce, thyme, rosemary, and season to taste.
- Transfer mixture to a loaf pan and bake at 375°F (190°C) for 50-60 minutes until firm and slightly browned.
Notes
- Green or brown lentils are best; avoid red lentils for a firmer texture.
- Mashing half the lentils gives a cohesive texture.
- Add other vegetables for variation like mushrooms or zucchini.
- A sprinkle of smoked paprika can enhance flavor.
- Pair with a tomato glaze or roasted vegetables for serving.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegan
- Diet: Plant-Based
Nutrition
- Serving Size: 1 slice
- Calories: 180 Kcal
- Sugar: 1g
- Sodium: 320mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg