Save to Pinterest A hearty, flavorful vegetarian loaf packed with lentils, vegetables, and warm spices, topped with a tangy red pepper glaze—perfect for holiday gatherings or special occasions.
I first made this lentil loaf for a family holiday dinner, and everyone loved its texture and flavors. It quickly became a tradition, and even the meat-eaters ask for second helpings!
Ingredients
- Lentil Loaf: 1 ½ cups dried brown or green lentils (or 3 ½ cups cooked lentils, drained)
- Olive oil: 1 tablespoon
- Yellow onion: 1 large, finely diced
- Garlic: 2 cloves, minced
- Carrots: 2 medium, grated
- Celery stalk: 1, finely diced
- Mushrooms: 1 cup, finely chopped
- Walnuts: ½ cup, chopped (optional)
- Rolled oats: ½ cup (use certified gluten-free oats for gluten-free version)
- Breadcrumbs: ½ cup (use gluten-free breadcrumbs if needed)
- Ground flaxseed + water: 2 tablespoons ground flaxseed + 5 tablespoons water (flax egg)
- Tomato paste: 2 tablespoons
- Dried thyme: 2 teaspoons
- Smoked paprika: 1 teaspoon
- Salt: 1 teaspoon
- Black pepper: ½ teaspoon
- Soy sauce or tamari: 1 tablespoon (for gluten-free)
- Red Pepper Glaze: 1 large roasted red bell pepper (jarred or homemade), drained
- Tomato paste (for glaze): 2 tablespoons
- Apple cider vinegar: 1 tablespoon
- Maple syrup: 1 tablespoon
- Smoked paprika (for glaze): 1 teaspoon
- Salt (for glaze): ½ teaspoon
Instructions
- Prepare the pan:
- Preheat oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper, leaving some overhang for easy removal.
- Cook lentils:
- If using dried lentils, rinse and simmer in 4 cups water for 25–30 minutes until tender but not mushy. Drain and cool.
- Prepare the flax egg:
- In a small bowl, mix ground flaxseed with water and set aside to thicken.
- Sauté vegetables:
- In a large skillet, heat olive oil over medium heat. Sauté onion for 3 minutes, then add garlic, carrots, celery, and mushrooms. Cook for 8–10 minutes until softened and any liquid has evaporated.
- Make the loaf mixture:
- In a large bowl, mash lentils lightly with a fork or potato masher, leaving some texture. Stir in sautéed vegetables, walnuts, oats, breadcrumbs, flax egg, tomato paste, thyme, smoked paprika, salt, pepper, and soy sauce. Mix well to combine.
- Shape the loaf:
- Press mixture firmly into the prepared loaf pan, smoothing the top.
- Prepare the glaze:
- Blend roasted red pepper, tomato paste, apple cider vinegar, maple syrup, smoked paprika, and salt until smooth.
- Glaze and bake:
- Spread the glaze evenly over the loaf.
- Bake:
- Bake for 50–60 minutes, or until firm and the edges are golden. Let rest in the pan for 15 minutes before lifting out and slicing.
- Serve:
- Serve warm, garnished with fresh herbs if desired.
Save to Pinterest This recipe always brings everyone around the table together—it's a dish that everyone enjoys, regardless of diet preferences. My family loves pairing it with mashed potatoes for a comforting meal.
Required Tools
9x5-inch loaf pan, parchment paper, large skillet, mixing bowls, food processor or blender (for glaze), spatula
Allergen Information
Contains walnuts (optional), soy (use tamari for soy-free), gluten (breadcrumbs/oats; use gluten-free versions as needed). Always double-check labels for any allergies.
Nutritional Information (per serving)
Calories: 280, Total Fat: 9 g, Carbohydrates: 38 g, Protein: 12 g
Save to Pinterest This festive lentil loaf is sure to be the star of your holiday table. Enjoy every flavorful, nourishing bite!