If you have an affection for lentils, prepare to be captivated by this delectable mushroom lentil loaf recipe! Resembling a traditional meatloaf in its appearance, this lentil loaf offers a flavorful and heartwarming dining experience suitable for any occasion, from a casual weekday dinner to a festive holiday feast. Regardless of whether you adhere to a vegetarian or vegan diet, or even if you don’t, this lentil loaf presents a superb opportunity to incorporate more vegetables and fiber into your daily eating regimen. Its mouthwatering taste may just win over the entire family.
What Is a Lentil Loaf?
A lentil loaf is essentially the vegan and vegetarian counterpart of traditional meatloaf. In a manner similar to meatloaf, which is crafted by shaping ground meat into a loaf and baking it, lentil loaf is created using cooked lentils. These lentils are mixed with various other ingredients, formed into a loaf, and baked. While there are countless ingredient combinations and preparation methods for lentil loaf, some of the more popular components include mushrooms, walnuts, carrots, onion, celery, rolled oats, herbs, and spices.
Lentils, being legumes, are rich in fiber and serve as an excellent source of vegetarian protein, making them a superb alternative to ground beef in a classic meatloaf recipe. Among the various types of lentils available, brown and green lentils are often preferred for their texture and flavor when used in lentil loaf.
Accompaniments for Lentil Loaf
Much like traditional meatloaf, lentil loaf pairs seamlessly with a diverse range of side dishes. Here are some of my personal favorites:
Once prepared, lentil loaf can be conveniently stored in the refrigerator or freezer for months to come. Additionally, it can be served either hot or cold and is equally suitable for breakfast, lunch, or dinner.
Lentil Loaf with Mushrooms and Walnuts
Whether you adhere to a vegan or vegetarian diet or simply wish to incorporate more plant-based meals into your routine, this mushroom lentil loaf is a fantastic addition to your culinary repertoire. Abundant in fiber, teeming with plant-based protein, and offering a delightful twist on a classic dish, this lentil loaf makes for a hearty and comforting meal, perfect for any autumn or winter day.
Mushroom Lentil Loaf
This mushroom lentil loaf recipe can be prepared using either brown or green lentils, and it can be effortlessly made vegan by substituting the egg with ground flaxseed.
Ingredients
Lentil Loaf:
- 1 1/2 cups lentils, dry (brown or green)*
- 4 cups vegetable broth or water
- 1 bay leaf
- 1 tablespoon olive oil
- 1 onion, diced
- 1 carrot, peeled and diced
- 8oz mushrooms, diced (3 cups)
- 4 cloves garlic, minced
- 1 tablespoon smoked paprika
- 1 teaspoon thyme, dried
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup walnuts
- 1/3 cup rolled oats
- 1 egg (or flax egg)
Glaze:
- 1/4 cup tomato paste
- 2 tablespoons maple syrup
- 2 teaspoons apple cider vinegar
- 1 tablespoon water
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 375°F and line a 9 x 5 loaf pan with parchment paper.
- Place the lentils in a fine-mesh strainer and rinse them under cold water.
- In a small pot, combine the lentils, vegetable broth, and bay leaf. Bring to a boil, then reduce to a simmer and cook for 15 minutes or until the lentils are tender (but not mushy).
- While the lentils are cooking, prepare the vegetables. Heat the olive oil in a pan over medium-high heat.
- Add the onions, carrots, and mushrooms to the pan and sauté, stirring occasionally, for 5-6 minutes until the onions become translucent. Add garlic, smoked paprika, thyme, salt, and pepper, and cook for an additional 1-2 minutes until fragrant. Remove from heat and set aside.
- Once the lentils have finished cooking, remove the bay leaf and strain any excess water from the lentils. Removing as much water as possible will prevent the lentil loaf from becoming too mushy. Set aside.
- In a food processor, combine the rolled oats and walnuts and pulse quickly until a coarse meal forms.
- Add the lentils to the food processor with the rolled oats and walnuts and pulse gently until some of the lentils begin to break down, but some still retain their shape.
- Add the egg and the cooked vegetables to the food processor and pulse gently to combine with the lentils. You may need to stop the food processor a couple of times and use a spatula to help mix the ingredients. The goal is to have a mixture that holds its shape when pressed together but is not overly mushy, with some lentils retaining their shape.
- Once mixed, transfer the lentil mixture to the lined loaf pan, pressing it firmly with the back of a spatula or a spoon.
- In a small saucepan over medium heat, combine the tomato paste, maple syrup, apple cider vinegar, water, garlic powder, onion powder, and salt. Heat for 2-3 minutes, stirring constantly, until the mixture is well blended and slightly thickened. Once done, spread the glaze evenly over the top of the loaf.
- Transfer the lentil loaf to the oven and bake, uncovered, for 45 minutes.
- After baking, remove the loaf from the oven and allow it to cool slightly in the pan for 3-5 minutes before slicing to help it maintain its shape.
- This lentil loaf can be served immediately or stored in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Notes
**NOTE:** If time permits, soak lentils in water for 8 to 24 hours at room temperature on the counter before cooking.
Nutrition
- Serving Size: 1 slice
- Calories: 187 calories
- Sugar: 6 grams
- Fat: 4 grams
- Carbohydrates: 29 grams
- Fiber: 5 grams
- Protein: 10 grams
