Description
A wholesome and flavorful Easy Vegan Lentil Loaf packed with nutritious red lentils, oats, and aromatic spices. This plant-based loaf is perfect as a hearty main dish or a comforting meal that’s easy to prepare and bake to golden perfection.
Ingredients
Vegetables and Aromatics
- 1 Tablespoon oil
- 1 red onion, diced fairly 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 (~1 cup) dried red lentils
- 1 litre (~4 cups) vegetable stock
- 150 g (~1 1/2 cups) rolled oats
- Small bunch fresh chives, chopped
Instructions
- Sauté Vegetables: Heat the oil in a large saucepan (not a frying pan) over medium heat. Add the diced onion, grated carrot, and minced garlic. Cook for about 5 minutes until the vegetables are slightly softened and fragrant.
- Add Spices: Stir in the smoked paprika, mild curry powder, dried thyme, ground cumin, and black pepper. Cook the mixture for another 1-2 minutes to bloom the spices. If using low sodium stock, add a pinch of salt at this stage.
- Simmer Lentils: Add the dried red lentils and vegetable stock to the saucepan. Bring to a simmer and cook uncovered for about 20 minutes, stirring regularly, until the lentils become soft and tender. Meanwhile, preheat the oven to 180°C (Gas Mark 4 / 350°F) towards the end of this step.
- Combine Oats and Chives: Remove the saucepan from heat and stir in the rolled oats and chopped fresh chives. Mix thoroughly. The mixture should be moist but not runny, forming a consistent loaf batter.
- Prepare Loaf Tin: Generously oil a metal loaf tin approximately 9 x 5 inches in size. Transfer the lentil mixture into the tin, spreading and smoothing the top evenly to create a flat surface.
- Bake the Loaf: Place the loaf tin in the center of the preheated oven and bake for about 40 minutes or until the top is golden brown and crispy. Once baked, remove from oven and allow the loaf to stand for 5 minutes.
- Serve: Turn the loaf out of the tin carefully onto a serving plate. Slice and serve warm as a satisfying vegan main dish or with your favorite sides.
Notes
- Use a saucepan instead of a frying pan to ensure even cooking and enough room for simmering lentils.
- If you prefer a firmer loaf, reduce the amount of vegetable stock slightly.
- For extra flavor, you can add a splash of soy sauce or tamari with the spices.
- This loaf keeps well in the fridge for up to 3 days and freezes excellently for meal prep.
- Try serving with vegan gravy or a fresh salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: Vegan
