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Baked Lentil Loaf

Baked Lentil Loaf

A hearty and satisfying Baked Lentil Loaf made with brown or green lentils, vegetables, and savory herbs, perfect for a comforting family dinner.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings servings
Course: Main Course
Cuisine: American
Calories: 245
Ingredients Method Notes

Ingredients
  

  • 1.5 Cups Dried Brown Lentils, rinsed and picked over
  • 3.5 Cups Vegetable Broth, for cooking the lentils
  • 2 Tablespoons Olive Oil, for sautéing vegetables
  • 1 Medium Yellow Onion, finely diced
  • 2 Medium Carrots, finely grated or minced
  • 2 Stalks Celery, finely diced
  • 3 Cloves Garlic, minced fresh
  • 1/2 Cup Walnuts, finely chopped for texture
  • 1 Cup Breadcrumbs, use Panko or Italian style
  • 2 Tablespoons Ground Flaxseed, mixed with 6 tbsp water (flax egg)
  • 2 Tablespoons Tomato Paste, adds richness and color
  • 1 Tablespoon Soy Sauce or Tamari, for umami depth
  • 1 Teaspoon Dried Thyme, essential savory herb
  • 1 Teaspoon Dried Oregano, essential savory herb
  • 1/4 Cup Ketchup, for the signature glaze
  • 1 Tablespoon Maple Syrup, adds a touch of sweetness to glaze

Method
 

  1. Rinse lentils and place in a pot with vegetable broth. Bring to a boil, then simmer for 20-25 minutes until tender. Drain excess liquid.
  2. Prepare flax eggs by mixing ground flaxseed with water and letting it sit for 10 minutes.
  3. Heat olive oil in a skillet over medium heat. Sauté onion, carrots, and celery until soft, about 8 minutes. Add garlic in the last minute.
  4. In a mixing bowl, combine cooked lentils and sautéed vegetables. Partially mash lentils, leaving some whole.
  5. Stir in walnuts, breadcrumbs, tomato paste, soy sauce, and dried herbs. Add flax eggs and mix thoroughly. Season with salt and pepper.
  6. Press mixture into a parchment-lined loaf pan. Mix ketchup and maple syrup, then spread over the top.
  7. Bake at 375°F (190°C) for 45-50 minutes until edges are browned and glaze is thick.
  8. Let sit for 15 minutes before slicing.

Notes

Ensure to drain lentils well to avoid mushiness. Sauté vegetables to remove excess moisture. Use parchment paper for easy removal.