Vegan Lentil Loaf with Greek Flavors

Shelley Schuss 0

"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."
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2 h 30 m servings 241 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 241 kcal
  • 12%
  • Fat:
  • 2.5 g
  • 4%
  • Carbs:
  • 42g
  • 14%
  • Protein:
  • 14.6 g
  • 29%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 237 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. 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.
  2. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
  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.
  4. Bake in the preheated oven until cooked through, about 1 1/2 hours. Cool slightly before slicing, about 15 minutes.