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Home | Recipes | Mushroom Lentil Loaf

Mushroom Lentil Loaf

Published on October 17, 2020 by Stephanie Kay

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If you’re a fan of lentils, you are going to love this mushroom lentil loaf recipe! Similar to a meatloaf, but without any meat, lentil loaf is a delicious and heart-warming dish that works well for everything from a simple weekday dinner to a holiday feast. In fact, whether you follow a vegetarian diet, vegan diet or not, this lentil loaf is a great way to add more veggies and fibre to your diet, and it’s so tasty I’m willing to bet the whole family will love it.

Mushroom Lentil Loaf Recipe

 

What is a Lentil Loaf?

Lentil loaf is the vegan and vegetarian version of meatloaf. Similar to meatloaf, which is made with ground meat that is formed into the shape of a loaf and baked, lentil loaf is made with cooked lentils, which are combined with other ingredients before being shaped into a loaf and baked. Although there are many different ingredient combinations and ways to make lentil loaf, some of the more popular ingredients include mushrooms, walnuts, carrots, onion, celery, rolled oats, herbs and spices.

Given that lentils are a legume, they are a good source of fibre and a source of vegetarian protein making them a great alternative to ground beef in a classic meatloaf recipe. Although there are many different types of lentils, brown lentils and green lentils tend to provide the best texture and flavour for lentil loaf.

What to Serve with Lentil Loaf

Much like meatloaf, lentil loaf pairs well with a wide variety of sides. Here are some of my personal favourites:

  • Mashed Potatoes
  • Roasted Potatoes
  • Mashed Cauliflower
  • Mashed Parsnips
  • Roasted Carrots
  • Baked Parsnip Fries
  • Roasted Brussel Sprouts
  • Roasted Asparagus
  • Sautéed Kale
  • Steamed Broccoli
  • Green Salad

Once cooked, lentil loaf can easily be stored in the fridge or freezer for months to come. Not to mention, it can be served hot or cold and works equally well for breakfast, lunch or dinner.

Mushroom Lentil Loaf

Lentil Loaf with Mushrooms and Walnuts

Whether you follow a vegan diet, or vegetarian diet or are simply looking to eat more plant-based meals, I think this mushroom lentil loaf is a great recipe to add to your repertoire. Rich in fibre, high in plant-based protein and a fun twist on a classic dish, this lentil loaf is a hearty and heart-warming meal that is perfect for any fall or winter day.

More Vegetarian Lentil Recipes:

  • Vegetarian Lentil Chili
  • Lentil Tacos
  • Green Lentil & Spinach Curry
  • Roasted Vegetable & Lentil Soup
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Mushroom Lentil Loaf

Mushroom Lentil Loaf

Author: Stephanie Kay

This mushroom lentil loaf recipe can be made with brown lentils or green lentils, and can easily be made vegan by replacing the egg with ground flax.

  • Author: Stephanie Kay
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 10 slices
  • Category: Mains
  • Method: Baked
  • Diet: Vegan
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Ingredients

Lentil Loaf:

  • 1 1/2 cups lentils, dry (brown or green)*
  • 4 cups vegetable broth or water
  • 1 bay leaf
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 1 carrot, peeled and diced
  • 8oz mushrooms, diced (3 cups)
  • 4 cloves garlic, minced
  • 1 tablespoon smoked paprika
  • 1 teaspoon thyme, dried
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup walnuts
  • 1/3 cup rolled oats
  • 1 egg (or flax egg)

Glaze:

  • 1/4 cup tomato paste
  • 2 tablespoons maple syrup
  • 2 teaspoons apple cider vinegar
  • 1 tablespoon water
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt

Instructions

  1. Preheat oven to 375°F and line a 9 x 5 loaf pan with parchment paper.
  2. Add lentils to a fine-mesh strainer and rinse under cold water.
  3. In a small pot, combine lentils, vegetable broth and bay leaf, bring to a boil, then reduce to a simmer and allow to cook for 15 minutes or until lentils are tender (but not mushy).
  4. While the lentils are cooking, prepare the vegetables. In a pan on medium-high heat, warm the olive oil.
  5. Add onions, carrots and mushrooms to the pan and allow to cook, stirring occasionally, for 5-6 minutes until the onions are translucent. Add garlic, smoked paprika, thyme, salt and pepper and cook for an additional 1-2 minutes until fragrant. Remove from the heat and set aside.
  6. Once the lentils have cooked, remove bay leaf, and transfer lentils to a strainer to remove any excess water. The more water you can remove the better, it will stop the lentil loaf from being too mushy. Set aside.
  7. In a food processor, add rolled oats and walnuts and pulse to combine quickly until a rough meal is formed.
  8. Add lentils to the food processor with the rolled oats and walnuts and pulse gently until lentils begin to breakdown slightly but some still retain their shape.
  9. Add egg and cooked vegetables and pulse gently to combine with the lentils. You may need to stop the food processor a couple of time and encourage the mixture together with a spatula. You want the mixture to be processed enough to hold its shape when pushed together, but not too mushy, some lentils should still hold their shape.
  10. Once combined, transfer the lentil mixture to the lined loaf pan, firmly pressing it into the pan with the pack of a spatula or spoon.
  11. In a small pan on medium heat, combine the tomato paste, maple syrup, apple cider vinegar, water, garlic powder, onion powder and salt. Warm for 2-3 minutes, whisking constantly, until the mixture is well incorporated and has thickened slightly. Once complete, spread the glaze all over the top of the loaf.
  12. Transfer the lentil loaf to the oven and bake, uncovered, for 45 minutes.
  13. Once baked, remove from the oven and allow to cool slightly in the loaf pan, 3-5 minutes, before slicing to help ensure it holds its shape.
  14. This lentil loaf can be served immediately or stored in an airtight container in the fridge for 5 days or in the freezer for 3 months.

Notes

NOTE: If time permits, soak lentils in water for 8 to 24 hours at room temperature water on the counter before cooking.

Nutrition

  • Serving Size: 1 slice
  • Calories: 187 calories
  • Sugar: 6 grams
  • Fat: 4 grams
  • Carbohydrates: 29 grams
  • Fiber: 5 grams
  • Protein: 10 grams

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    Comments

    1. Karen says

      November 15, 2020 at 10:21 am

      Probably one of the best vegetarian loafs I’ve ever had, and even my meat-loving husband enjoyed it. I think the tangy sauce is the coup de grâce. One thing though: this took me waaay more than ten minutes to prepare, maybe I’m slow but it was more like 45 minutes, maybe even longer. It was still worth it, but next time I’ll make a double or even triple batch and freeze it, I will definitely be making the vegan version when my son is home for Christmas!

      Reply
    2. lisa says

      September 22, 2023 at 6:23 pm

      This looks amazing! Can’t wait to make it but I don’t like mushrooms! Any substitution I could make? Or just leave them out?
      Thanks so much!

      Reply
      • Stephanie Kay says

        September 25, 2023 at 9:13 am

        Onions, eggplant, zucchini, or just omit them. 🙂

        Reply
      • Gg says

        September 26, 2023 at 9:33 am

        What can we use instead of oats? Something non inflammatory? Thank you.

        Reply
        • Stephanie Kay says

          September 26, 2023 at 10:04 am

          Oats are not inflammatory. If you’re looking for something gluten-free, you can use certified gluten-free oats or quinoa flakes.

          Reply
    3. Marlene Steiner says

      September 23, 2023 at 3:30 pm

      Can you use canned lentils if you don’t have dries ones? How much flax to use if not using eggs? Thank you

      Reply
      • Stephanie Kay says

        September 25, 2023 at 9:35 am

        I would not recommend canned lentils, since they are already cooked it will affect the recipe ratios. You can replace the egg with one “flax egg”.

        Reply
    4. Rory says

      September 24, 2023 at 7:31 am

      If you soak the lentils, don’t you have to reduce the amount of broth?

      Reply
      • Stephanie Kay says

        September 25, 2023 at 8:42 am

        No, the ratios remain the same. The lentils are still hard/raw.

        Reply
    5. Anna says

      September 27, 2023 at 5:30 am

      I can’t have nuts – can you just omit them or do they need replacing because of the texture?

      Reply
      • Stephanie Kay says

        September 28, 2023 at 8:22 am

        You can omit them. 🙂

        Reply
    6. Bea says

      September 28, 2023 at 3:21 pm

      Can this be frozen?

      Reply
      • Stephanie Kay says

        September 28, 2023 at 3:32 pm

        Absolutely!

        Reply
    7. Susan Grosberg says

      September 30, 2023 at 8:48 am

      This is excellent! Delicious recipe with a few adjustments. As per my husband’s preferences, I omitted the black pepper and smoked paprika. I used sweet paprika instead. I used pecans instead of walnuts. I used half the amount of clove garlic. I used the green puy lentils. Even with these changes, it is really good. The glaze is outstanding. I doubled it, and still, next time, I would triple it. Great recipe for vegetarian friends for dinner entree. I will make it again. Thank you for this recipe!

      Reply
      • Stephanie Kay says

        September 30, 2023 at 8:51 am

        Thank you for sharing all of your swaps, I’m so happy you enjoy enjoyed it, and I appreciate you sharing!

        Reply
    8. Elizabeth says

      December 23, 2023 at 6:57 pm

      Wondering if this can be prepped the day before minus sauce then add sauce just before cooking the next day?

      Cant wait to try it!!

      Reply
      • Stephanie Kay says

        December 24, 2023 at 6:26 am

        I’ve not tested it but that will most likely work just fine! 🙂

        Reply
    9. Carine says

      January 2, 2024 at 5:21 pm

      A delicious meat loaf alternative. Definitely a make again!

      Reply
    10. Carolyn says

      November 17, 2024 at 12:37 am

      This was very tasty. Swapped out pecans (what we always have) and did soak the lentils overnight. It takes a bit of time to pull together, but in the end you will have slices to freeze, for at least another dinner. I REALLY liked the flavour of the glaze (I will make the glaze on its own, in the place of ketchup-so much better, and homemade.) The loaf was a nice consistency and we had a great rainy day meal, with mashed potatoes and oven-roasted carrots. Yum.

      Reply
    11. Carine says

      November 23, 2024 at 6:22 pm

      This was a delicious alternative to meat loaf. It will definitely be part of our dinner rotation.

      Reply
      • Stephanie Kay says

        November 24, 2024 at 8:14 am

        Thank you for sharing, Carine!

        Reply
    12. Barbara says

      January 26, 2025 at 10:37 pm

      I made this Lentil Mushroom Loaf. The flavor was good but the texture was not. It never got firm, and was the consistency of Pate’
      Not sure what happened. Please advise

      Thank you

      Reply
      • Stephanie Kay says

        January 27, 2025 at 6:32 am

        Hi Barbara, unfortunately, it’s difficult for me to provide a reason without more information.

        Reply
    Stephanie Kay Nutrition

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