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.

Step: 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.

Step: 2

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

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.

Per Serving: 241 calories; protein 14.6g; carbohydrates 42g; fat 2.5g; sodium 236.9mg.

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