Mushroom and Lentil Loaf

1. 1
   prep · ~25 min

   Preheat oven and cook the lentils.

   1.Preheat the oven to 375°F (190°C).

   2.Combine the rinsed lentils and 2 cups water in a saucepan.

   3.Bring to a boil, then reduce heat and simmer until tender but not mushy, about 20-25 minutes.

   4.Drain off any excess water and set aside.
2. 2
   saute · ~15 min

   Sauté the vegetables.

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

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

   3.Add the chopped mushrooms and cook until they release their moisture and start to brown, about 8-10 minutes.

   4.Stir in the minced garlic and cook until fragrant, about 1 minute.

   5.Remove from heat and let cool slightly.

   TIPMake sure to cook the mushrooms until the water evaporates. This concentrates their flavor and keeps the loaf firm.
3. 3
   mix · ~5 min

   Combine the loaf mixture.

   1.In a large bowl, mash about three-quarters of the cooked lentils with a fork or potato masher.

   2.Add the sautéed vegetable mixture, remaining whole lentils, breadcrumbs, beaten eggs, tomato paste, soy sauce, thyme, smoked paprika, black pepper, and salt.

   3.Stir everything together until evenly combined. The mixture should hold together when pressed.
4. 4
   assemble · ~2 min

   Press the mixture into the loaf pan.

   1.Line the loaf pan with parchment paper, leaving some overhang on the long sides for easy removal.

   2.Transfer the lentil mixture into the prepared pan.

   3.Press down firmly and evenly with the back of a spoon.

   TIPPressing firmly is key—it prevents the loaf from crumbling when you slice it.
5. 5
   bake · ~30 min

   Bake the loaf.

   Place the loaf pan in the preheated oven and bake for 30 minutes.

6. 6
   mix · ~1 min

   Prepare the glaze.

   While the loaf bakes, whisk together the ketchup, apple cider vinegar, and brown sugar in a small bowl.

7. 7
   bake · ~15 min

   Glaze and finish baking.

   1.After 30 minutes, carefully remove the loaf from the oven.

   2.Spread the glaze evenly over the top.

   3.Return to the oven and bake for another 10-15 minutes, until the glaze is bubbly and set.
8. 8
   rest · ~15 min

   Rest the loaf before slicing.

   Remove the loaf from the oven and let it cool in the pan on a wire rack for at least 15 minutes. This helps it set.

   TIPUse the parchment sling to lift the loaf out of the pan. Slice with a serrated knife for clean cuts.
9. 9
   serve

   Slice and serve.

   Slice the loaf into thick pieces and serve warm with mashed potatoes or a side salad.

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