Ingredients

Scale

For the Lentil Loaf:

1 cup dry brown or green lentils
2 ½ cups water or vegetable broth
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 cup finely chopped mushrooms
1 small carrot, grated
1/2 cup rolled oats
1/2 cup breadcrumbs (or use oat flour for gluten-free)
1/4 cup ground flaxseed
2 tablespoons tomato paste
2 tablespoons soy sauce or tamari
1 teaspoon dried thyme
1/2 teaspoon smoked paprika
Salt and pepper, to taste

For the Glaze:

1/4 cup ketchup
1 tablespoon maple syrup or brown sugar
1 teaspoon apple cider vinegar
Pinch of smoked paprika (optional)

Instructions

1. Cook the lentils:

Rinse lentils and place in a saucepan with water or broth. Bring to a boil, then reduce heat and simmer for 25–30 minutes, or until lentils are soft and liquid is absorbed. Drain any excess liquid and mash roughly with a fork or potato masher. Let cool slightly.

2. Sauté the veggies:

In a skillet, heat olive oil over medium heat. Add onion, garlic, mushrooms, and carrot. Cook for 5–7 minutes until softened and most moisture has evaporated.

3. Combine ingredients:

In a large bowl, mix mashed lentils, sautéed veggies, oats, breadcrumbs, flaxseed, tomato paste, soy sauce, thyme, paprika, salt, and pepper. Stir until well combined — the mixture should hold together when pressed.

4. Shape and bake:

Preheat oven to 375°F (190°C). Line a loaf pan with parchment paper. Press the lentil mixture firmly into the pan, smoothing the top.

5. Add the glaze:

Mix glaze ingredients in a small bowl and spread evenly over the top of the loaf.

6. Bake:

Bake for 40–45 minutes, until firm and browned on the edges. Let rest 10–15 minutes before slicing (this helps it hold its shape).