Vegetarian Lentil Loaf - Vegetarian
The Vegetarian Lentil Loaf offers a hearty blend of green lentils, sautéed vegetables, and aromatic herbs, making it a perfect main course for any occasion. This loaf is beautifully set, with a golden-brown top that contrasts wonderfully with the vibrant colors of the grated carrot and zucchini nestled inside.
Ingrédients
- 1 cup green lentils
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 medium carrot, grated
- 1 medium zucchini, grated
- 1/2 cup rolled oats
- 1/2 cup breadcrumbs
- 2 tablespoons soy sauce
- 1 tablespoon tomato paste
- 1/2 teaspoon thyme
- 1/2 teaspoon rosemary
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350°F (175°C) and grease a loaf pan.
- Rinse the lentils and cook in vegetable broth until tender, about 20 minutes. Drain and set aside.
- Heat olive oil in a skillet over medium heat, add the onion and saute until translucent, about 5 minutes.
- Add garlic, carrot, and zucchini to the skillet. Cook for an additional 5 minutes until vegetables are softened.
- In a large mixing bowl, combine cooked lentils, sauteed vegetables, rolled oats, breadcrumbs, soy sauce, tomato paste, thyme, rosemary, black pepper, and salt. Mix until well combined.
- Transfer the mixture to the prepared loaf pan and press down firmly to form an even layer.
- Bake for 45-50 minutes, until the top is browned and the loaf is set.
- Let the loaf cool in the pan for 10 minutes before transferring to a cutting board. Slice and serve warm.
Nutrition (per 100g)
Serving: 100g | Calories: 250kcal | Carbohydrates: 38g | Protéines: 12g | Fat: 6g | Sucre: 5g
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