Healthy & Special Diets > Plant-Based Protein Recipes > Grain-Based Protein Recipes > Spelt Recipes

Spelt and Lentil Loaf with Roasted Vegetables

A hearty and nutritious lentil loaf made with spelt flour and served with a medley of roasted vegetables. This recipe is packed with plant-based protein and fiber, making it a satisfying and healthy meal option.

Prep Time
30 minutes
Cook Time
60 minutes
Servings
6-8
Ingredients
  • 1 cup Green Lentils
  • 1 cup Spelt Flour
  • 1/2 cup Oats (rolled)
  • 2 cups Vegetable Broth
  • 1 Onion
  • 1 Carrot
  • 1 Celery Stalk
  • 2 cloves Garlic
  • 2 tablespoons Tomato Paste
  • 1 teaspoon Dried Thyme
  • 1/2 teaspoon Dried Rosemary
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 2 tablespoons Olive Oil
  • 1 cup Broccoli florets
  • 1 Bell Pepper (any color), chopped
  • 1 Zucchini, chopped

Prepare the Lentils

Rinse the lentils and place them in a pot with the vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the lentils are tender. Drain any excess liquid.

Sauté the Vegetables

Heat the olive oil in a large skillet over medium heat. Add the chopped onion, carrot, and celery. Sauté for 5-7 minutes, or until the vegetables are softened. Add the garlic and cook for another minute until fragrant.

Combine and Season

Add the cooked lentils, tomato paste, thyme, rosemary, salt, and pepper to the skillet with the sautéed vegetables. Stir well to combine.

Add Flour and Oats

Gradually add the spelt flour and oats to the lentil mixture, stirring until well combined. The mixture should be thick enough to hold its shape.

Prepare for Baking

Preheat oven to 375°F (190°C). Grease a loaf pan.

Assemble the Loaf

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

Roast the Vegetables

In a large bowl, toss the broccoli florets, bell pepper, and zucchini with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet.

Bake

Bake the lentil loaf for 45-50 minutes, or until golden brown and firm to the touch. Simultaneously, roast the vegetables for 20-25 minutes, or until tender and slightly caramelized.

Cool and Serve

Let the lentil loaf cool in the pan for 10-15 minutes before slicing and serving. Serve warm with the roasted vegetables.

Nutrition Facts Estimated per 100g of product

Calories: 150-180, Protein: 8-10g, Fiber: 5-7g, Carbohydrates: 25-30g, Fat: 4-6g. Note: These values are estimates and may vary based on specific ingredients and portion sizes.

Other Important Considerations for Nutrition

This recipe is a good source of plant-based protein, fiber, and complex carbohydrates. It is also low in saturated fat and cholesterol. Ensure adequate hydration with meals. Individuals with specific dietary concerns (e.g., sodium intake) should adjust seasoning to their needs.

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FAQ

  • Can I substitute the spelt flour with another type of flour?

    Yes, you can substitute spelt flour with whole wheat flour or a gluten-free blend. However, the texture and flavor may be slightly different.
  • Can I use different vegetables for roasting?

    Absolutely! Feel free to use any vegetables you like, such as sweet potatoes, Brussels sprouts, or butternut squash.
  • How long does the lentil loaf last in the refrigerator?

    The lentil loaf can be stored in the refrigerator for up to 3-4 days. Reheat before serving.