Mushroom and Lentil Loaf
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
7 steps. 90 minutes total.
- 1
Cook the lentils
- a.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.
- 2
Sauté the aromatics and mushrooms
- a.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.
- 3
Combine the loaf mixture
- a.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.
- 4
Prepare for baking
- a.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.
- 5
Make the glaze
- a.In a small bowl, whisk together the ketchup, brown sugar, apple cider vinegar, and Dijon mustard until smooth.
- 6
Bake the loaf
- a.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.
- 7
Rest and serve
- a.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.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For a firmer loaf, ensure you cook all the moisture out of the mushrooms. This concentrates their flavor and prevents a soggy result.
- 2To save time on chopping, you can pulse the onion, carrots, celery, and mushrooms in a food processor until finely chopped, but be careful not to turn them into a paste.
- 3Press the mixture very firmly into the loaf pan. This helps the loaf bind together and slice cleanly without crumbling.
- 4Letting the loaf rest for at least 15 minutes after baking is essential. Slicing it while it's too hot will cause it to fall apart.
- 5Toast the walnuts in a dry skillet over medium heat for 3-5 minutes until fragrant. This deepens their flavor and adds a wonderful crunch.
- 6This loaf is great for meal prep. The baked loaf can be refrigerated for up to 5 days or frozen (sliced or whole) for up to 3 months.
Adapt it for your goals.
Gluten-Free
Use certified gluten-free rolled oats and substitute the soy sauce with tamari or coconut aminos.
Nut FreeNut-Free
Omit the walnuts or replace them with an equal amount of toasted sunflower or pumpkin seeds for a similar texture.
VeganVegan
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.
Spicier VersionSpicier Version
Add 1/4 to 1/2 teaspoon of cayenne pepper or a finely chopped jalapeño to the vegetable mixture along with the garlic.
Why this is on our healthy list.
Rich in Plant-Based Protein
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.
High in Dietary Fiber
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.
Heart-Healthy Fats
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.
Packed with Vitamins and Minerals
Mushrooms, carrots, and onions contribute essential nutrients like B vitamins, potassium, and antioxidants, which support energy production and protect cells from damage.
Frequently asked questions
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.