Ingredients
Scale
- 1 cup cooked lentils
- 1 cup finely chopped mushrooms
- 1 cup finely chopped bell peppers
- 1/2 cup chopped onions
- 2 cloves garlic, minced
- 1 cup breadcrumbs (gluten-free if required)
- 2 tablespoons soy sauce
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh parsley, chopped
- 3/4 cup marinara sauce for topping
Instructions
- Gather all your ingredients, finely chop the veggies, and prepare your lentils.
- In a large mixing bowl, combine lentils, veggies, breadcrumbs, soy sauce, and spices until well mixed.
- Transfer the mixture into a greased loaf pan, press down firmly, and top with marinara sauce.
- Preheat the oven to 350°F (175°C) and bake for 45 minutes or until a toothpick comes out clean.
Notes
- This meatless loaf can be stored in an airtight container in the refrigerator for up to 5 days.
- It freezes well for up to a month, making it a fantastic meal prep option.
- Serve hot with mashed potatoes or a fresh salad for a delightful meal.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian
- Diet: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 180 Kcal
- Sugar: 3g
- Sodium: 250mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg