Healthy & Special Diets > High-Fiber Recipes > High-Fiber Dinners > Lentil Loaf or Burgers

Savory Lentil Loaf with Balsamic Glaze

A hearty and satisfying lentil loaf packed with fiber and flavor. This recipe is perfect for a healthy and delicious dinner, offering a plant-based alternative to traditional meatloaf. The balsamic glaze adds a touch of sweetness and acidity, complementing the earthy flavors of the lentils and vegetables.

Prep Time
20 minutes
Cook Time
50 minutes
Servings
6-8
Ingredients
  • 1 cup Green or Brown Lentils
  • 2 cups Vegetable Broth
  • 1 medium, chopped Onion
  • 1 medium, chopped Carrot
  • 1 chopped Celery Stalk
  • 2 cloves, minced Garlic
  • 1 cup Rolled Oats
  • 2 tablespoons Tomato Paste
  • 1 tablespoon Soy Sauce or Tamari
  • 1 teaspoon Dried Thyme
  • 1/2 teaspoon Dried Rosemary
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper
  • 2 tablespoons Balsamic Vinegar
  • 1 tablespoon Maple Syrup or Brown Sugar

Cooking the Lentils

In a medium saucepan, combine the lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the lentils are tender but still hold their shape. Drain any excess liquid and set aside.

Sautéing the Vegetables

Preheat oven to 375°F (190°C). Lightly grease a loaf pan. In a large skillet, sauté the onion, carrot, and celery over medium heat until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.

Combining the Ingredients

In a large bowl, combine the cooked lentils, sautéed vegetables, rolled oats, tomato paste, soy sauce (or tamari), thyme, rosemary, salt, and pepper. Mix well until all ingredients are evenly distributed.

Forming the Loaf

Transfer the lentil mixture to the prepared loaf pan and press down firmly to pack it in.

Baking the Loaf

Bake for 40 minutes.

Preparing the Balsamic Glaze

While the loaf is baking, prepare the balsamic glaze. In a small saucepan, combine the balsamic vinegar and maple syrup (or brown sugar). Bring to a simmer over medium heat and cook for 5-7 minutes, or until the glaze has thickened slightly.

Glazing and Finishing

Remove the loaf from the oven and brush the top with the balsamic glaze. Return to the oven and bake for another 10 minutes, or until the glaze is set and the loaf is heated through.

Cooling and Serving

Let the lentil loaf cool in the pan for 10-15 minutes before slicing and serving. Garnish with fresh herbs, if desired.

Nutrition Facts Estimated per 100g of product:
Calories: Approximately 150-180
Fiber: Approximately 5-7 grams
Protein: Approximately 8-10 grams
Note: These values are estimates and can vary based on specific ingredient brands and preparation methods.

Other Important Considerations for Nutrition:
This lentil loaf is a good source of plant-based protein and fiber. It's also relatively low in fat and calories. To make it gluten-free, ensure you use gluten-free rolled oats and tamari instead of soy sauce. You can adjust the herbs and spices to your liking. For added vegetables, consider adding chopped mushrooms or spinach to the sautéed vegetables.

← Savory High-Fiber Popcorn with Nutritional Yeast Spiced Lentil Burgers with Tahini Dressing →

FAQ

  • Can I make this lentil loaf ahead of time?

    Yes, you can prepare the lentil loaf a day or two in advance. Store it in the refrigerator and bake it when ready to serve. You may need to add a few extra minutes to the baking time.
  • Can I freeze the lentil loaf?

    Yes, you can freeze the lentil loaf. Let it cool completely, then wrap it tightly in plastic wrap and aluminum foil. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating.
  • What can I serve with this lentil loaf?

    This lentil loaf pairs well with roasted vegetables, mashed potatoes, a side salad, or a grain dish like quinoa or brown rice.