Lentil Loaf

1. 1
   prep

   Preheat oven and prepare loaf pan.

   1.Preheat oven to 375°F (190°C).

   2.Line a 9x5 inch loaf pan with parchment paper, leaving overhang on the sides for easy lifting.
2. 2
   boil · ~25 min

   Cook the lentils.

   1.Combine rinsed brown lentils and 3 cups water in a medium saucepan.

   2.Bring to a boil over high heat, then reduce heat to low.

   3.Simmer, partially covered, until lentils are tender and water is absorbed, about 20-25 minutes.

   4.Remove from heat and let cool slightly.

   TIPLentils should be soft enough to mash easily — if any water remains, drain before mashing.
3. 3
   saute · ~7 min

   Sauté the vegetables.

   1.Heat olive oil in a skillet over medium heat.

   2.Add chopped onion, celery, and grated carrot. Cook until softened, about 5-7 minutes.

   3.Add minced garlic and sauté until fragrant, about 1 minute.

   4.Remove from heat and set aside.
4. 4
   mix · ~5 min

   Mash lentils and combine the loaf mixture.

   1.Transfer cooked lentils to a large mixing bowl. Mash with a potato masher until chunky but cohesive — some whole lentils should remain for texture.

   2.Add sautéed vegetables, breadcrumbs, oat flour, tomato paste, soy sauce, dried thyme, smoked paprika, black pepper, and salt.

   3.Mix well until everything is evenly combined and the mixture holds together when pressed.

   TIPThe mixture should be moist but not wet. If it feels too dry, add a tablespoon of water. If too wet, add more breadcrumbs.
5. 5
   assemble · ~2 min

   Press mixture into the loaf pan.

   1.Transfer the lentil mixture to the prepared loaf pan.

   2.Press down firmly and evenly with the back of a spoon to compact it.

   3.Smooth the top so it's level.
6. 6
   mix · ~1 min

   Prepare the glaze.

   1.In a small bowl, stir together ketchup and apple cider vinegar until smooth.

   2.Spread half the glaze evenly over the top of the lentil loaf.
7. 7
   bake · ~40 min

   Bake the lentil loaf.

   1.Place the loaf pan in the preheated oven.

   2.Bake for 30 minutes uncovered.

   3.Remove from oven; spread remaining glaze on top.

   4.Return to oven and bake another 10 minutes until the top is caramelized and edges are slightly pulling away from the pan.

   TIPA dark, glossy top means the glaze has set perfectly. Let the loaf rest before slicing — it firms up as it cools.
8. 8
   rest · ~15 min

   Rest before slicing.

   Remove from oven and let the lentil loaf rest in the pan for 10-15 minutes. Use the parchment overhang to lift it out, then slice and serve.

   TIPCooling lets the loaf set firmly. Slicing it hot will cause it to crumble — patience pays off here.
9. 9
   serve

   Slice and serve warm.

   Cut into 8 thick slices. Serve with mashed potatoes, steamed green beans, or a simple side salad.

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