Happy Tuesday! It’s a bleak and rainy day here in NYC, but I’m feeling warm cozy just thinking about this lentil and sweet potato loaf. It’s my vegan spin on traditional meatloaf, and it’s so comforting and hearty.
This is not the first lentil loaf I’ve ever made—it’s kind of a ubiquitous vegan dish—but it is the first lentil loaf I’ve been compelled to blog about, because so far it is the most successful. In the past, I’ve had a hard time getting the texture of the loaf just right, without using too many ingredients or having to go through a laborious number of steps.
The texture of this loaf is spot-on, and it’s relatively easy to make, if more time consuming than some of my usual fare. Beyond that, it’s full of nutrition in the form of oats, lentils, and sweet potatoes. This is comfort food at its finest, and it is heavily satiating! A great recipe for when you need something that will stick to the proverbial ribs.
Lentil and Sweet Potato Loaf
Recipe Type: main dish, entree
Cuisine: vegan, gluten free, soy free, nut free
Author: Gena Hamshaw
Serves: 10-12 slices
1 tablespoon olive oil
1 small white or yellow onion, diced
2 stalks celery, trimmed and diced
2 carrots, peeled and diced
4 cloves garlic, finely minced
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon ground coriander
1/2 teaspoon smoked paprika
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 3/4 cup low sodium vegetable broth or water
1 cup uncooked brown or green lentils
1 1/2 cups grated sweet potato
1 cup rolled oats
1/4 cup tomato paste
Ketchup (optional, for glazing)
Preheat your oven to 350F and lightly oil a loaf pan. Heat the oil over medium high heat in a large pot. Add the onions, celery and carrot. Cook, stirring frequently, until the onions are soft and clear, about 5-6 minutes. Add the garlic to the pot and cook, stirring constantly, for 2 more minutes.
Add the thyme, rosemary, coriander, smoked paprika, salt, pepper, broth, lentils, and sweet potato to the pot. Bring the mixture to a boil and then reduce heat to low. Cover the pot and simmer until lentils are very tender, about 30 minutes. Remove the pot from heat.
Stir the oats and tomato paste into the pot. The oats will absorb most of the remaining moisture in the lentil/sweet potatoes, and the mixture will become thick. Taste and adjust salt and pepper as needed.
Press the mixture into a loaf pan. Brush with ketchup if desired. Cover with foil and bake at 350F for 20 minutes, then remove the foil. Bake for another 20 minutes, or until the loaf is firm and the ketchup is darkened in color. Allow the loaf to cool for 15 minutes before slicing and serving.
Leftover loaf slices will keep in an airtight container in the fridge for up to 5 days.
The loaf makes for some pretty superb leftovers, and if you want to want to slice it and serve it on toast with some ketchup or hummus, that’s not a bad idea at all 🙂
I hope you love this homey vegan recipe. Let me know what you think!