Shelf-stable ingredients, homemade comfort.
If you're looking for a delicious, hearty plant-based meal using ingredients you can keep in your pantry, you're going to love this lentil loaf made with our dehydrated vegetables and legumes. It’s perfect for meal prepping, holiday dinners or just a cozy night in. Our premium dehydrated products make it easy to cook from scratch - without the chopping, peeling or spoilage. With our dehydrated lentils, chopped onions, carrots and celery, this loaf comes together quickly while still tasting like you spent hours in the kitchen.
Why Lentil Loaf?
Lentils are a nutritional powerhouse - high in fiber, rich in plant-based protein and full of iron, folate and essential minerals. When combined with veggies, oats and savory seasonings, they transform into a delicious and filling loaf that’s both satisfying and nutrient-dense.
Ingredients
For the Loaf:
- 1 cup Dehydrated Lentils
- ¼ cup Dehydrated Onions
- ¼ cup Dehydrated Carrots
- ¼ cup Dehydrated Celery
- 1 tbsp olive oil
- 1 cup rolled oats
- 2 tbsp ground flaxseed + 5 tbsp water (flax egg)
- 3 tbsp tomato paste (made from Dehydrated Tomato Powder)
- 2 tbsp tamari or soy sauce
- 1 tsp dried thyme
- ½ tsp smoked paprika
- Salt and pepper to taste
For the glaze:
- 3 tbsp ketchup
- 1 tbsp maple syrup
- 1 tsp balsamic vinegar
Instructions
- Rehydrate dehydrated ingredients and drain excess water.
- Preheat oven to 375°F (190°C). Line a loaf pan with parchment paper or lightly oil it.
- Make your flax egg: Stir ground flaxseed with water and set aside to thicken.
- Sauté your rehydrated veggies: In a skillet, heat olive oil and sauté the rehydrated onion, carrot and celery for 5–7 minutes, until softened and fragrant.
- Mash the lentils: In a mixing bowl, mash the lentils with a fork or potato masher for texture.
- Combine the ingredients: Add the sautéed vegetables, mashed lentils, oats, flax egg, tomato paste, tamari, thyme, paprika, salt and pepper. Mix until everything holds together well.
- Shape into a loaf: Transfer the mixture into your prepared loaf pan, pressing down firmly.
- Add the glaze: Mix ketchup, maple syrup and balsamic vinegar. Spread over the top of the loaf.
- Bake for 40–45 minutes. Let it cool for at least 10 minutes before slicing to help it firm up.
Serve It Up!
This lentil loaf pairs beautifully with mashed potatoes, steamed greens or even on a sandwich with your favorite condiments the next day.