This Vegan Lentil Loaf is the perfect main or side dish for a big gathering or a holiday. This recipe is full of flavor and nutrition, plus it’s gluten free.
- 1½ cups red lentils, cooked and cooled*
- Nonstick cooking spray
- 1 tablespoon olive oil
- 1 large onion, chopped
- One 8-ounce package button mushrooms, chopped
- 2 garlic cloves, chopped
- 2 cups packed baby spinach, chopped
- One 15-ounce can diced tomatoes, with juices
- 1 teaspoon dried sage
- 1 teaspoon dried oregano
- ½ cup chopped fresh cilantro or parsley, or as desired
- 2 cups rolled oats, gluten-free
- 1 cup prepared ketchup
- To cook the red lentils, rinse and drain them in a fine-mesh sieve. Add the lentils to a medium saucepan and cover with filtered water. Bring the lentils to a boil and then turn down the heat, cover the pot, and cook for 10 minutes or until the water has been absorbed. Let the lentils cool for about 20 minutes before using in this recipe*.
- Preheat the oven to 375°F and spray two 1.5 quart loaf pans with nonstick cooking spray and set aside.
- In a large nonstick pan, heat the olive oil over medium add. Add the onions and sauté for 3 minutes. Add the mushrooms and garlic and continue to cook for 3 more minutes.
- Add the spinach, cover, and continue to cook over medium heat until the spinach wilts, about 4 or 5 minutes.
- Add the cooked lentils to the onion-mushroom-spinach mixture and stir to combine.
- Add the diced tomatoes, oregano, and parsley, oats, and stir to combine.
- Divide the mixture between two loaf pans and top with the ketchup.
- Bake for 45 to 55 minutes.
- Let the loaves set for 10 to 15 minutes before cutting and serving.
*You can cook the lentils up to 2 days before making this recipe. Store them in a tightly-sealed container in the refrigerator until you’re ready to use them.
Also, if you bake the loaf the day before, you can re-heat it in a 350 degree oven for 15 minutes before serving.