I give you a simple gluten-free vegan lentil loaf recipe requiring only well-known ingredients. It’s hearty, holds together well and is full of flavour.
Soaking time: 6 – 8 hours
- 1½ cup (300g, 10.6oz) dry split red lentils
- ½ cup (100g, 3.5oz) dry brown lentils
- 1 bay leaf
- 2g (0.07oz) piece of kombu seaweed (optional)*
- 2 tsp. vegetable broth powder*
- 3 cups (710g, 25oz) water + water for soaking
*For Plantricious version:
- Leave out kombu seaweed.
- Use sodium-free broth powder or Mediterranean seasoning mix.
FOR SAUTÉED VEGGIES
- 1 small yellow onion (about 60g, 2.1oz peeled)
- 2 medium celery stalks (about 70g, 2.5oz chopped)
- 1 cup (110g, 3.9oz) finely shredded or grated carrot (equals to 2 medium carrots)
- 3 garlic cloves (13g, 0.5oz)
- 4g (0.14oz) of fresh rosemary leaves (from one stalk)
- 1½ tbsp. (3g, 0.1oz) chopped fresh thyme
- 4g (0.14oz) of fresh sage leaves
- ½ tsp. smoked paprika
FOR LENTIL LOAF
COOKING THE LENTILS
- Start by preparing the dried lentils. First, wash them until the water is clear and then soak for 6-8 hours. The lentils will soak in about 1½ cups of water. For more health benefits, add 2 tablespoons of apple cider vinegar or lemon juice to soaking water.
- Next, rinse the lentils thoroughly. Then, drain them and add 3 cups of water and 2 teaspoons of broth powder (we’re going to cook the lentils in plenty of water as we’re after mushy result). Additionally, throw in a 2g piece of kombu seaweed and a bay leaf to enhance flavours and mineral content as well as ease the digestion.
- Now, bring the lentils to boil. Then, reduce heat and cook until soft, about 15 minutes. Feel free to use broth powder with sea salt, if you’re not concerned about sodium content.
- Finally, when the lentils are cooked, remove bay leaf (discard) and kombu seaweed (keep for later). Drain the excess liquid (you’ll get about 240g, 8.5oz of broth) by placing the lentils into a sieve. Use the discarded broth in other dishes (soups, stews, dressings, sauces). Chop kombu seaweed into small pieces and add back to the lentils.
- While the lentils are cooking, finely chop onion, celery and herbs; shred the carrots and crush garlic cloves.
- Then, heat up a few tablespoons of water in a skillet or large pan. After that, throw in chopped onions and celery. Sauté the veggies with the lid on until softened, about 3 minutes stirring every now and then. Add splashes of water whenever necessary.
- Now, add shredded carrots, stir and sauté for another 3 minutes. Add splashes of water when needed.
- Finally, throw in crushed garlic, chopped herbs and smoked paprika. Give it a stir and simmer for another few minutes. Set aside, covered.
- Pour drained lentils into a large bowl along with chopped kombu seaweed. Next, add the veggie mix and stir well.
- Then, throw in ground chia seeds (definitely grind your own seeds) and give it another good stir before adding chopped walnuts and buckwheat flour. Mix well until you have a nice mushy and homogeneous batter. Finally, season with Himalayan salt and black pepper.
- Heat oven to 190°C (375°F). Then, line a 31x12cm (12×5”) loaf pan with parchment paper (it doesn’t matter if the size differs a bit, the volume should be about 1.7 litres, 57.5 fl.oz).
- Firmly pack the batter into loaf pan and bake for 1 hour. Let the baked loaf sit for 5 minutes before lifting it onto folded kitchen paper to cool. Wait at least 30 minutes before slicing.
One serving has 9.6 GL points and 267μg iodine.
Nutritional info per ⅛ of recipe (Plantricious version): 240 kcal, 30.5g carbohydrates (62% of kcal), 5.41g fats (20.3% of kcal), 14.1g protein (23.4g of kcal), 6.83g fibre, and 234mg sodium.
Wondering what the Plantricious version is all about? Read all about it here.
- Method: Baking
- Serving Size: ⅛ of recipe
- Calories: 242 kcal
- Fat: 5.44g
- Carbohydrates: 30.7g
- Fiber: 6.94g
- Protein: 14.1g
Keywords: vegan lentil loaf