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A hearty and savory vegetarian main course that's packed with umami flavor from mushrooms and earthy lentils. Topped with a tangy glaze, it's the perfect comfort food for any occasion.
For 8 servings
Cook the lentils. In a medium saucepan, combine the rinsed lentils and 3 cups of water. Bring to a boil, then reduce heat to a simmer. Cook for 15-20 minutes, or until tender but still holding their shape. Drain thoroughly in a fine-mesh sieve, pressing to remove excess water, and set aside.
Sauté the aromatics and mushrooms. Heat the olive oil in a large skillet over medium-high heat. Add the chopped onion, carrots, and celery. Sauté for 6-8 minutes until softened and lightly browned. Add the finely chopped mushrooms and cook for 10-12 minutes, stirring occasionally, until they have released their liquid and it has completely evaporated. The mushrooms should be well-browned. Stir in the minced garlic, dried thyme, dried sage, and smoked paprika, and cook for 1 minute more until fragrant.
Combine the loaf mixture. In a large mixing bowl, add the cooked lentils, the sautéed vegetable mixture, rolled oats, toasted walnuts, eggs, soy sauce, salt, and pepper. Mix with a sturdy spoon or your hands until just combined. Do not overmix. Let the mixture rest for 10 minutes to allow the oats to absorb some moisture.
Prepare for baking. While the mixture rests, preheat your oven to 375°F (190°C). Lightly grease a 9x5 inch loaf pan and line it with parchment paper, leaving an overhang on the long sides to easily lift the loaf out later. Firmly press the lentil mixture into the prepared pan, ensuring it's compact and even.
Make the glaze. In a small bowl, whisk together the ketchup, brown sugar, apple cider vinegar, and Dijon mustard until smooth.
Bake the loaf. Place the loaf pan on a baking sheet and bake for 40 minutes. Remove from the oven, carefully spread the glaze evenly over the top, and return to the oven. Bake for an additional 10-15 minutes, until the glaze is bubbly and caramelized at the edges.
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A hearty and savory vegetarian main course that's packed with umami flavor from mushrooms and earthy lentils. Topped with a tangy glaze, it's the perfect comfort food for any occasion.
This american recipe takes 115 minutes to prepare and yields 8 servings. At 280.18 calories per serving with 12.01g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
Rest and serve. Remove the loaf from the oven and let it rest in the pan for at least 15 minutes. This is a crucial step to allow it to set. Use the parchment paper overhangs to lift the loaf out of the pan. Slice with a serrated knife and serve warm.
Use certified gluten-free rolled oats and substitute the soy sauce with tamari or coconut aminos.
Omit the walnuts or replace them with an equal amount of toasted sunflower or pumpkin seeds for a similar texture.
Replace the two large eggs with two 'flax eggs'. To make one flax egg, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for 5-10 minutes to thicken.
Add 1/4 to 1/2 teaspoon of cayenne pepper or a finely chopped jalapeño to the vegetable mixture along with the garlic.
Lentils are a fantastic source of plant-based protein, which is essential for muscle repair, immune function, and overall body maintenance, making this a satisfying meal for vegetarians and meat-eaters alike.
With lentils, oats, and a variety of vegetables, this loaf is packed with dietary fiber. Fiber aids in digestion, promotes gut health, and helps maintain stable blood sugar levels.
Walnuts provide a good source of omega-3 fatty acids, a type of polyunsaturated fat that is beneficial for heart health by helping to reduce bad cholesterol levels and inflammation.
Mushrooms, carrots, and onions contribute essential nutrients like B vitamins, potassium, and antioxidants, which support energy production and protect cells from damage.
Yes, it is a very healthy dish. It's packed with plant-based protein and fiber from lentils, vitamins and minerals from the vegetables, and healthy fats from walnuts. It's a satisfying and nutritious alternative to traditional meatloaf.
A single slice of this lentil loaf contains approximately 275-295 calories, depending on the exact size of the vegetables and ingredients used. It's a well-balanced main course.
The most common reasons are not resting it long enough after baking, not pressing the mixture firmly enough into the pan, or having too much moisture from the vegetables or under-drained lentils. Letting it cool for at least 15 minutes is crucial for it to set.
Absolutely. You can assemble the loaf in the pan, cover, and refrigerate for up to 24 hours before baking. You may need to add 5-10 minutes to the initial baking time. Alternatively, you can bake it completely, let it cool, and store it in the fridge for up to 5 days. It reheats well.
Yes, green lentils are an excellent substitute as they also hold their shape well. Red or yellow lentils are not recommended as they tend to break down and become mushy, which would negatively affect the loaf's texture.