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A Quick Look at This Loaf

This Vegan Spelt Lentil Loaf gives you steady comfort with clean ingredients and a warm, savoury base. The texture stays firm yet moist, and the flavours settle into a rich blend that suits many tastes. It works well for anyone who wants a plant-based main that feels classic and easy to prepare. The first bite shows how spelt and lentils create a wholesome balance without fuss.

Why This Recipe Stands Out

This loaf is simple to assemble and suits beginners. It uses cupboard basics, and you can bake it without complicated steps. It also slices neatly, which makes serving smoother. You can use it for a main meal, lunch box filler, or part of a weekend spread. The recipe has enough flexibility to adjust seasoning or add vegetables without changing its core structure.

Print Recipe

Budget-friendly

Vegan Spelt Lentil Loaf

Author: Valentina Cuisine: European Courses: Dinner, Main Dish Recipe Keys: E easy vegan H healthy loaf L lentil loaf P plant-based dinner S spelt Vegan

Difficulty: Beginner Prep Time 15 mins Cook Time 45 mins Rest Time 10 mins Total Time 1 hr 10 mins

Servings: 6 Estimated Cost: £ 7 Calories: 260

Best Season: Fall, Winter

Dietary:

D Dairy-Free E Egg-free N Nut-free

Description

A warm, savoury vegan loaf with spelt flour and cooked lentils. It offers a firm slice, mild flavour, and simple preparation. This recipe is ideal for anyone who wants an easy plant-based main that feels wholesome and adaptable.

Ingredients

Cook Mode Cooking Mode Disabled

Servings

Dry Ingredients

• 120 g Spelt Flour (wholegrain)
• 1 tbsp Ground Flaxseed (for binding)
• 1 tsp Dried Thyme
• 1 tsp Dried Rosemary
• 1 tsp Smoked Paprika
• ½ tsp Salt
• ¼ tsp Black Pepper

Wet Ingredients / Base

• 250 g Cooked Green or Brown Lentils (drained well)
• 1 small Onion (finely diced)
• 2 cloves Garlic (minced)
• 1 medium Carrot (grated)
• 1 tbsp Tomato Purée
• 1 tbsp Soy Sauce
• 2 tbsp Olive Oil
• 120 ml Vegetable Stock

Instructions

1. Heat the oven to 180°C (350°F). Line a loaf tin with baking paper.
2. Sauté the onion and garlic in olive oil for 3–4 minutes until soft.
3. Add the grated carrot and cook for another 2 minutes to release moisture.
4. Stir in the tomato purée and soy sauce and mix until the vegetables look evenly coated.
5. Add the cooked lentils and stir until combined.
6. Combine all dry ingredients in a separate bowl: spelt flour, flaxseed, thyme, rosemary, paprika, salt, and pepper.
7. Pour the vegetable mixture into the dry mix. Add the vegetable stock and fold until the mixture becomes thick and cohesive.
8. Transfer the mixture into the loaf tin and press it down firmly to shape the loaf.
9. Bake for 45 minutes until the top feels firm and lightly golden.
10. Rest for 10 minutes before slicing to ensure stable, clean slices.

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 260kcal

% Daily Value *

Total Fat 9g14%

Saturated Fat 1.2g6%

Sodium 310mg13%

Potassium 460mg14%

Total Carbohydrate 34g12%

Dietary Fiber 9g36%

Sugars 3g

Protein 11g22%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

The loaf slices best when fully rested. Press the mixture firmly into the tin for a tight, even finish.

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Optional Substitutions or Variations

• Swap green lentils for brown lentils with no change in texture.
• Replace soy sauce with tamari for a gluten-free option.
• Add ½ cup finely chopped mushrooms for deeper flavour.
• Top the loaf with a thin layer of ketchup before baking for a classic-style glaze.

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Storage Instructions

• Fridge: 4 days
• Freezer: Up to 2 months (slice before freezing)
• Reheat: Oven at 160°C for 10–12 minutes

Keywords: A warm, savoury vegan loaf with spelt flour and cooked lentils. It offers a firm slice, mild flavour, and simple preparation. This recipe is ideal for anyone who wants an easy plant-based main that feels wholesome and adaptable.