Vegan Lentil Loaf with Greek Flavors

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.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 55 mins
• Total Time: 2 hr 15 mins
• Calories: 241 Calories

Ingredients

• water to cover
• ½ teaspoon onion powder
• 1 teaspoon dried oregano
• salt and ground black pepper to taste
• 2 cloves garlic, minced
• ½ teaspoon garlic salt
• ½ teaspoon celery salt
• 1 bunch fresh parsley, chopped
• 1 green bell pepper, minced
• 1 lemon, zested and juiced
• 2 stalks celery, minced
• 1 cup cooked brown rice
• ⅓ cup chia seeds
• 1 teaspoon dried mint
• 2 cups French green lentils
• 2 carrots, minced

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.

Step 2

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.

Step 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.

Step 4

Bake in the preheated oven until cooked through, about 1 1/2 hours. Cool slightly before slicing, about 15 minutes.