The Ultimate Vegetable Lentil Loaf (Printer-Friendly Version)
# What You'll Need:
→ Lentil Loaf
01 -
1 cup dry lentils (green or brown)
02 -
2 1/2 cups vegetable broth (or water)
03 -
1 tablespoon olive oil
04 -
1 medium onion, finely chopped
05 -
2 cloves garlic, minced
06 -
1 cup grated carrots
07 -
1 cup finely chopped celery
08 -
1 cup finely chopped mushrooms
09 -
1/2 cup rolled oats
10 -
1/2 cup breadcrumbs (or use gluten-free if needed)
11 -
1/4 cup ground flaxseed (or 2 tablespoons chia seeds)
12 -
1/4 cup ketchup
13 -
2 tablespoons soy sauce (or tamari for gluten-free)
14 -
1 tablespoon Worcestershire sauce (vegan if needed)
15 -
1 tablespoon Italian seasoning
16 -
1 teaspoon smoked paprika
17 -
1 teaspoon cumin
18 -
1/2 teaspoon salt
19 -
1/2 teaspoon black pepper
→ Glaze
20 -
1/4 cup ketchup
21 -
2 tablespoons maple syrup (or honey if not vegan)
22 -
1 tablespoon balsamic vinegar
# Let's Cook!:
01 -
Rinse lentils and combine with vegetable broth. Boil, then simmer for 20-25 minutes until soft. Drain and set aside.
02 -
Preheat oven to 375°F. Line a loaf pan with parchment paper.
03 -
Heat olive oil in a skillet, add onion, garlic, carrots, celery, and mushrooms. Sauté until soft and moisture has evaporated.
04 -
Mix cooked lentils, sautéed vegetables, oats, breadcrumbs, flaxseed, ketchup, soy sauce, Worcestershire sauce, and spices. Adjust consistency with broth or breadcrumbs if needed.
05 -
Transfer mixture to the loaf pan and press down firmly. Bake for 45-50 minutes until set and glaze is caramelized.
06 -
Mix ketchup, maple syrup, and balsamic vinegar. Spread over the loaf before baking.
07 -
Let the loaf rest for 10 minutes before slicing and serving.
# Cook's Notes:
01 -
Assemble the loaf a day in advance and bake when needed.
02 -
Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.