Sundried Tomato Red Lentil Loaf
This sundried tomato red lentil loaf makes a fantastic centerpiece to a healthy vegan meal. It’s got a huge amount of flavor, thanks to sweet potatoes, mushrooms and sundried tomatoes – and it’s super healthy, too! Proof that healthy vegan recipes can be amazingly delicious…
This loaf is really moist and soft because red lentils cook to be super soft, but you can make it a bit more solid by adding some rolled oats or cooked quinoa to the batter in addition to the flour.
I thought about seasoning this loaf with orange juice, ginger and fresh cranberries – but decided to go with sundried tomatoes along with the mushrooms. It was really delicious with the sundried tomatoes, but if anyone tries it with cranberries be sure to let me know how it is!
Check out a free video of exactly how to make this recipe: Sundried Tomato Red Lentil Loaf. If you’re feeling daunted, I’ll show you just how easy it is to put together.
Prep time: 30 min. Cooking Time: 1 hour. Cooling Time: 15 min.
Time from start to eating: 1:45
Makes 2 loaves.
Sundried Tomato Red Lentil Loaf Ingredients
- 1 cup red lentils
- 2 cups water or vegetable stock (salt-free)
- 1 sweet potato, carrot or beet, grated or chopped and lightly steamed
- 1 onion, finely chopped
- 4-5 mushrooms, finely chopped
- 2 heaping Tbsp ground flax
- 4-6 heaping Tbsp oat flour (or other whole grain flour)
- 2 Tbsp nut/seed butter (tahini, sunflower, almond, etc)
- 1 clove garlic, pressed
- Approx 1/4 tsp sea salt, to taste
- 1/4 cup sundried tomatoes (or olives), chopped
- 1 Tbsp dried thyme
- 1 Tbsp dried basil
- Pinch black pepper
- 2 Tbsp ketchup or chutney (optional)
Sundried Tomato Red Lentil Loaf Directions
- In a medium pot, bring the lentils and water or stock to a boil. Cover with a lid, and turn down to simmer for 20 minutes, or until the lentils are really soft and falling apart. Grate the sweet potato while the lentils cook.
- Add the grated sweet potato (or whatever other vegetable you like) to the pot, along with a pinch of salt, and stir to combine. Cover again and leave for the sweet potato to soften slightly while you chop the onion and mushrooms. Add them to the pot as well, letting them soften up a bit.
- Next, stir in the ground flax and oat (or other) flour, adding more of either one until you have a fairly sticky and thick ‘batter’. Add the nut/seed butter, stirring again. Be sure that you have a good texture here before you put the loaf in the oven, otherwise you won’t wind up with a solid loaf. Add the seasonings and sundried tomatoes, then transfer the batter to two loaf pans lined with parchment paper and put them in the oven at 300-350 degrees F.After about half an hour, take the loaves out and brush the tops with ketchup or chutney and then put them back in the oven. At 300, the loaves took 1 hour to cook. At 350 it might be more like 45 min. Be sure to give them 15 minutes to cool and hold together before you take them out of the pans to slice.
Image Credit: Heather Nauta of HealthyVeganRecipes.net