vegan-lentil-loaf-with-greek-flavors

Vegan Lentil Loaf with Greek Flavors

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  • Prep

    20 m
  • Cook

    1 h 55 m
  • Ready In

    2 h 30 m
Shelley Schuss
Recipe by  Shelley Schuss

“I tried to create the tastes of a Greek keftethes, with a vegetarian twist. The vegetables can be minced in a food processor. Serving suggestions: add sliced loaf to pita pockets and top with lettuce, tomato, cucumber, and tzatziki.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  1. Place lentils in a pot and pour in enough water to cover by 2 inches; add onion powder, celery salt, and garlic salt. Cook lentils, stirring occasionally, over medium heat until tender, about 40 minutes. Cool lentils slightly and add to a food processor; blend until smooth.
  2. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
  3. Mix lentils, green bell pepper, celery, carrots, and garlic in a large bowl. Add parsley, brown rice, chia seeds, lemon zest, lemon juice, oregano, mint, salt, and pepper to lentil mixture; mix well. Pour lentil mixture into the prepared loaf pan.
  4. Bake in the preheated oven until cooked through, about 1 1/2 hours. Cool slightly before slicing, about 15 minutes.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 241 cal
  • 12%
  • Fat
  • 2.5 g
  • 4%
  • Carbs
  • 42 g
  • 14%
  • Protein
  • 14.6 g
  • 29%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 285 mg
  • 11%

Based on a 2,000 calorie diet

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