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.
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.
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:
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Mushroom Lentil Loaf
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.
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Prep Time: 10 minutes -
Cook Time: 45 minutes
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Total Time: 55 minutes
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Yield: 10 slices 1x
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Category: Mains
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Method: Baked
- Diet: Vegan
Prep Time:
Yield:
Category:
Method: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
- Preheat oven to 375°F and line a 9 x 5 loaf pan with parchment paper.
- Add lentils to a fine-mesh strainer and rinse under cold water.
- 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).
- While the lentils are cooking, prepare the vegetables. In a pan on medium-high heat, warm the olive oil.
- 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.
- 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.
- In a food processor, add rolled oats and walnuts and pulse to combine quickly until a rough meal is formed.
- 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.
- 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.
- 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.
- 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.
- Transfer the lentil loaf to the oven and bake, uncovered, for 45 minutes.
- 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.
- 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
Keywords: vegan, vegetarian, easy, glazed
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!
★★★★★
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!
Onions, eggplant, zucchini, or just omit them. 🙂
What can we use instead of oats? Something non inflammatory? Thank you.
Oats are not inflammatory. If you’re looking for something gluten-free, you can use certified gluten-free oats or quinoa flakes.
Can you use canned lentils if you don’t have dries ones? How much flax to use if not using eggs? Thank you
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”.
If you soak the lentils, don’t you have to reduce the amount of broth?
No, the ratios remain the same. The lentils are still hard/raw.
I can’t have nuts – can you just omit them or do they need replacing because of the texture?
You can omit them. 🙂
Can this be frozen?
Absolutely!
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!
★★★★★
Thank you for sharing all of your swaps, I’m so happy you enjoy enjoyed it, and I appreciate you sharing!