Ingredients
For the Lentil Loaf:
- 1 tbsp olive oil
- 1 small onion finely chopped
- 2 garlic cloves minced
- 1 cup shredded carrot or sweet potato
- 2 cups cooked brown or green lentils well-drained
- ¾ cup rolled oats
- ½ cup sunflower seeds or chopped walnuts
- ¼ cup tomato paste
- 1 tbsp ground flaxseed
- 2 tbsp soy sauce or tamari
- 1 tbsp balsamic vinegar
- 1 tsp smoked paprika
- ½ tsp dried thyme
- ½ tsp salt
- Black pepper to taste
For the Glaze:
- ⅓ cup ketchup
- 1 tbsp maple syrup
- 1 tsp balsamic vinegar
- Optional: pinch of smoked paprika or Dijon mustard
Instructions
- Preheat oven to 375°F (190°C). Line a 9x5-inch loaf pan with parchment paper, leaving overhang for easy removal.
- In a skillet over medium heat, sauté the onion in olive oil for 3–4 minutes. Add garlic and shredded carrot, cooking another 2–3 minutes. Set aside.
- In a large bowl, mash about half of the lentils. Leave the rest whole for texture.
- Add sautéed veggies, oats, seeds, tomato paste, flaxseed, soy sauce, vinegar, paprika, thyme, salt, and pepper. Stir until fully combined.
- If mixture is too wet, add 1–2 tbsp oats. If too dry, add a splash of water or broth.
- Press the mixture firmly into the prepared loaf pan and smooth the top.
- In a small bowl, mix all glaze ingredients. Spread glaze evenly over the top of the loaf.
- Bake for 40–45 minutes, until firm and golden on the edges. Let rest for 10–15 minutes before removing from the pan and slicing.
Notes
- Use green or brown lentils (not red) for BEST texture.
- Don’t skip the resting time after baking, it helps the loaf hold together when sliced!
- You can prep the loaf mixture a day ahead and bake it fresh before serving.
- For a nut-free version, use sunflower or pumpkin seeds.