Mediterranean Inspired Vegan Lentil Loaf

This vegan lentil loaf with Greek flavors is a delightful twist on a classic comfort food dish. Packed with protein-rich lentils, savory herbs, and Mediterranean spices, this loaf is a satisfying and flavorful main course for any occasion.

Ingredients

• 1 cup dried green lentils
• 2 cups vegetable broth
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1/2 cup sun-dried tomatoes, chopped
• 1/2 cup pitted Kalamata olives, chopped
• 1/4 cup chopped fresh parsley
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup breadcrumbs
• 1/4 cup tomato paste
• 2 tablespoons balsamic vinegar
• 2 tablespoons olive oil

Directions

1. Preheat the oven to 350°F (180°C) and line a loaf pan with parchment paper.
2. In a medium saucepan, combine the lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, until the lentils are tender and most of the liquid is absorbed.
3. In a large skillet, heat olive oil over medium heat. Add the onion, garlic, and bell pepper, sautéing until softened.
4. Stir in the sun-dried tomatoes, olives, parsley, oregano, thyme, salt, and pepper. Cook for another 2-3 minutes.
5. Transfer the cooked lentils to a large mixing bowl. Add the sautéed vegetable mixture, breadcrumbs, tomato paste, and balsamic vinegar. Mix well to combine.
6. Press the lentil mixture into the prepared loaf pan, smoothing the top with a spatula.
7. Bake for 30-35 minutes, until the loaf is firm and lightly browned on the edges.
8. Let the loaf cool for 10 minutes before slicing and serving. Enjoy your Greek-inspired vegan lentil loaf!

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