Save 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 winter celebration and everyone loved its hearty texture and savory flavor. Now it's a staple at our holiday table and special family dinners.
Ingredients
- Lentil Loaf: 1 ½ cups dried brown or green lentils (or 3 ½ cups cooked lentils, drained), 1 tablespoon olive oil, 1 large yellow onion (finely diced), 2 cloves garlic (minced), 2 medium carrots (grated), 1 celery stalk (finely diced), 1 cup mushrooms (finely chopped), ½ cup walnuts (chopped, optional), ½ cup rolled oats (use certified gluten-free oats for gluten-free version), ½ cup breadcrumbs (use gluten-free breadcrumbs if needed), 2 tablespoons ground flaxseed + 5 tablespoons water (flax egg), 2 tablespoons tomato paste, 2 teaspoons dried thyme, 1 teaspoon smoked paprika, 1 teaspoon salt, ½ teaspoon black pepper, 1 tablespoon soy sauce or tamari (for gluten-free)
- Red Pepper Glaze: 1 large roasted red bell pepper (jarred or homemade, drained), 2 tablespoons tomato paste, 1 tablespoon apple cider vinegar, 1 tablespoon maple syrup, 1 teaspoon smoked paprika, ½ teaspoon salt
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 the lentils:
- If using dried lentils, rinse and simmer in 4 cups water for 25–30 minutes until tender but not mushy. Drain and cool.
- Make 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.
- Combine ingredients:
- 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 loaf:
- Press mixture firmly into the prepared loaf pan, smoothing the top.
- Make glaze:
- Blend roasted red pepper, tomato paste, apple cider vinegar, maple syrup, smoked paprika, and salt until smooth.
- Glaze loaf:
- 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 When my family gathers during the holidays, this savory loaf is the dish everyone looks forward to. Sharing slices around the table always brings warm conversation and joy.
Required Tools
9x5-inch loaf pan, parchment paper, large skillet, mixing bowls, food processor or blender (for glaze), spatula
Allergen Information
Contains: walnuts (tree nuts, optional), soy (soy sauce; use tamari for soy-free), gluten (breadcrumbs/oats; use gluten-free versions as needed). Always double-check labels, especially for oats, breadcrumbs, and sauces if you have allergies.
Nutritional Information (per serving)
Calories: 280, Total Fat: 9 g, Carbohydrates: 38 g, Protein: 12 g
Save Slice and serve this colorful loaf warm or cold for a festive meal that nourishes and delights. It's sure to become a new favorite tradition.
Recipe FAQs
- → What lentils work best for this loaf?
Brown or green lentils are ideal as they hold shape well when cooked and provide a hearty texture.
- → Can I make this loaf gluten-free?
Yes, substitute regular oats and breadcrumbs with certified gluten-free versions to keep it gluten-free.
- → How is the glaze prepared?
Blend roasted red bell pepper with tomato paste, apple cider vinegar, maple syrup, smoked paprika, and salt until smooth for a tangy topping.
- → Is the loaf suitable for nut-free diets?
Simply omit walnuts and increase oats or breadcrumbs slightly to maintain texture without nuts.
- → How should leftovers be stored?
Store sliced portions in the refrigerator for up to 3–4 days or freeze for longer preservation.
- → What sides pair well with this loaf?
Roasted vegetables, mashed potatoes, or a crisp green salad complement the loaf beautifully.