Holiday Lentil Loaf

In Main Dishes, Recipes by the dirty hippie and the bohemian girl2 Comments

Christmas dinner often means an elegant dinner, surrounded by family, friends and those you adore. So the centerpiece of the meal should be special and delicious. But it doesn’t have to mean all day in the kitchen, so try our Lentil Loaf. The complex flavors are ideal for a special meal, but the method is simple.

Don’t be deterred by the long ingredient list – all those herbs really do add to the final product. Need to find miso paste? You can pick it up at any Whole Foods, Trader Joe’s or in Asian groceries. This recipe is vegan and gluten free as written. If you want a fancier Lentil Loaf, serve it with your favorite gravy. If you prefer a homey loaf, try it with the ketchup-based glaze; it’s reminiscent of traditional meatloaf.

Some sides that would go well with this dish include mashed potatoes, collard greens, brussels sprouts, mac & cheese, peas, or glazed carrots. It’s also great served with the same white wine used in the recipe.

Holiday Lentil Loaf
Serves 5
Vegan and gluten-free, this Lentil Loaf can be the centerpiece of your elegant Christmas meal and doesn't require you to spend the entire day in the kitchen!
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Prep Time
45 min
Cook Time
45 min
Total Time
1 hr 30 min
Prep Time
45 min
Cook Time
45 min
Total Time
1 hr 30 min
620 calories
103 g
0 g
18 g
15 g
2 g
430 g
1144 g
49 g
0 g
15 g
Nutrition Facts
Serving Size
430g
Servings
5
Amount Per Serving
Calories 620
Calories from Fat 153
% Daily Value *
Total Fat 18g
28%
Saturated Fat 2g
9%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 10g
Cholesterol 0mg
0%
Sodium 1144mg
48%
Total Carbohydrates 103g
34%
Dietary Fiber 14g
56%
Sugars 49g
Protein 15g
Vitamin A
136%
Vitamin C
18%
Calcium
23%
Iron
46%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 cups vegetable stock
  2. 1/4 cup dry white wine (we used a California Chardonnay)
  3. 1/2 cup red lentils (rinsed and sorted)
  4. 1/2 cup brown lentils (rinsed and sorted)
  5. 4 Tbl. flax seed meal
  6. 1/3 cup warm water
  7. 1 tsp. olive oil plus more to oil pan
  8. 1 large onion, diced (about 1 cup)
  9. 2-3 cloves garlic, minced
  10. 3 carrots, shredded or finely minced/chopped
  11. 3 celery stalks, finely diced/chopped
  12. 1 cup pecans, chopped
  13. 1 Tbl. white miso paste (we used Westbrae)
  14. 1 tsp. ground white pepper
  15. 1 tsp. dried basil
  16. 1 tsp. dried parsley
  17. 1/2 tsp. dried thyme
  18. 1/2 tsp. dried sage
  19. 1/2 tsp. dried, ground rosemary
  20. 1/2 tsp. salt (optional)
  21. pinch ground nutmeg
  22. 1 cup rolled oats (Bob's Red Mill makes GF; don't use instant oats)
  23. OPTIONAL GLAZE
  24. 1/2 cup ketchup
  25. 1 Tbl. molasses (or brown sugar, if you prefer)
Instructions
  1. Preheat oven to 375
  2. In a pot, warm 3 cups vegetable stock. Add rinsed/sorted red and brown lentils and white wine. Bring to a boil and let cook for five minutes before lowing heat to simmer and covering pot.
  3. Continue to cook lentils at simmer about 20 to 30 minutes, until all liquids are absorbed.
  4. Meanwhile, grease a loaf pan with olive oil and set aside.
  5. Combine flax seed meal (do not use whole flax seeds - this is the binder and they must be ground to work) with warm water. Set aside so flax seed meal can congeal into a sticky paste.
  6. Over medium-high heat in a large pot or pan, saute onions and garlic in olive oil until soft, then add carrots and celery.
  7. When warmed through turn off heat and add pecans, miso paste, white pepper, basil, parsley, thyme, sage, ground rosemary, salt, nutmeg and oats.
  8. Stir in flax seed meal and water.
  9. When lentils are done and all liquid absorbed, stir into veggie/oatmeal mixture.
  10. Press lentil/veggie/oatmeal combo into greased loaf pan. Pack tightly into loaf pan, getting all air out of the mixture.
  11. Bake uncovered for 45 minutes.
  12. Allow to rest 10 to 15 minutes at room temperature before trying to turn out of pan.
  13. When ready to serve, run a knife around the edge of loaf pan to loosen. Turn out carefully onto serving platter.
  14. If using glaze, turn out onto an oven-safe serving platter. Mix ketchup and molasses, and spoon over top of loaf, spreading evenly.
  15. Bake uncovered another 10 minutes to darken and set glaze.
beta
calories
620
fat
18g
protein
15g
carbs
103g
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the dirty hippie and the bohemian girl

the dirty hippie and the bohemian girl

the dirty hippie and the bohemian girl are working artists based in Baltimore. They write an eco-aware, flower power, neo-hippie, vegan blog that features travel profiles, original recipes and candid book & product reviews. They are excited to join forces with Sister Eden!

To visit the dirty hippie and the bohemian girl's website, click their byline. To read the rest of their posts on Sister Eden, click their tag at the top of the post.
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