This vegetarian baked lentil loaf is an incredibly hearty and fulfilling dish, that will please even the most passionate meat lovers. It is made with a base of lentils and beans and combined with rolled oats, sauerkraut, carrots, herbs, onions and edamame. Topped with a delicious tomato sauce.
Oh, I love loaves, meat or no meat. Or maybe it is just because I love food. Wink. Anyway, this lentil loaf is gorgeous, hearty, savoury and so comforting. I am sure you are going to love it. Also, it is perfect for enjoying on its own or with a light side dish. In fact, it pairs wonderfully with a classic creamy mashed potato dish or with a simple green salad.
I’ve seen plenty of vegetarian loaves on the internet. Almost all versions had a different ingredient. But one of the most popular is probably lentils. You have to get inspired by all these delicious creations. Therefore, I decided to combine sauerkraut with my vegetarian loaf.
Why you should try this lentil loaf
Firstly, it is very easy to make and you can prepare it in advance. Especially dry lentils and beans can be cooked and chilled the evening before. More, this lentils loaf freezes perfectly, too. Simply slice it into pieces and place it into a sealable container. Reheat it in the oven or microwave anytime you fancy it.
In addition, so the loaf wouldn’t look too “naked”, I added a lovely tomato sauce on top. Olive oil, garlic, tomato puree and fresh thyme make wonders. The best, simple tomato sauce. It pairs great also with pasta, parmigiana di melanzane or meatballs. Wink.
Secondly, it is packed with protein and fibre (thanks to beans and lentils) and is low in fat. Rolled oats bring fibre and they work as a binder, as well. Besides that, sauerkraut and carrots add vitamin C and K, too.
Thirdly, the texture is fantastic and it tastes really yummy. The texture and appearance resemble a meatloaf. Here is the recipe for a classic meatloaf, if you’d like to compare the two. Wink. It will definitely satisfy your hunger.
Last but not least, you can serve this amazing vegetarian loaf (or any other variation) throughout all year, on any holiday and with different side dishes or sauces, too.
This vegetarian loaf is so tasty, that you’ll make it again and again. Wink.
Ingredients for a hearty baked lentil loaf (25 x 10 cm):
- 200g lentils (precooked)
- 150g red beans (precooked or canned)
- 1 large red onion
- 2 carrots
- 4 Tbsp rolled oats
- 300g sauerkraut
- 2 tsp of cumin seeds
- 100g edamame
- sweet paprika
- salt and pepper
- 1-2 eggs (as needed)
- olive oil
- 2 garlic cloves
- thyme
- tomato puree
To begin, if you are using dry lentils and beans, cook them in separate pots until tender but not overcooked. Once they are cooked, drain and rinse them under cold water. Allow chilling to room temperature. To spare your time, you can prepare them the evening before.
Then, wash the carrots and dice them. Peel and chop the onion. In a small pan, drizzle some olive oil, add the carrots and onion and cook for a minute until tender. Remove from heat.
Preheat the oven to 190°C. Lightly grease (butter or oil) the loaf pan and line the bottom with parchment paper. Grease again.
Take two spoons of cooked lentils and two spoons of beans and pure them with an immersion blender or simply mash them like a potato.
In a larger bowl, combine lentils, beans, carrots, onion, sauerkraut, pureed lentils and beans, oats, salt, cumin, fresh thyme, sweet paprika and one beaten egg. Using your hands, mix well to combine. At last, add the edamame and stir again.
At this point, pour the lentils mixture into the loaf pan, cover with tin foil, put it in the oven and bake for 35 minutes. Afterwards, remove the foil and bake for 15 more minutes or until golden brown with a lovely crust.
In the meantime, prepare the tomato sauce. In a saucepan, drizzle some olive oil, add the finely chopped garlic and cook for 30 seconds (make sure it doesn’t turn dark or brown). Then, reduce the heat and stir in the tomato puree. Add the fresh thyme and simmer for 10 minutes on lower heat until thickened.
After the loaf is baked, remove it from the oven and let it cool in the loaf pan for 15-20 minutes. Finally, invert it and remove it from the pan. Top it with the warm tomato sauce. Cut the baked lentil loaf into 2 cm thick slices and serve it on its own or with a side dish.
Enjoy.
