# What You’ll Need:
→ Lentil Loaf
01 - 1 1/2 cups dried brown or green lentils (or 3 1/2 cups cooked lentils, drained)
02 - 1 tablespoon olive oil
03 - 1 large yellow onion, finely diced
04 - 2 cloves garlic, minced
05 - 2 medium carrots, grated
06 - 1 celery stalk, finely diced
07 - 1 cup mushrooms, finely chopped
08 - 1/2 cup walnuts, chopped (optional)
09 - 1/2 cup rolled oats (use certified gluten-free oats for gluten-free version)
10 - 1/2 cup breadcrumbs (use gluten-free breadcrumbs if needed)
11 - 2 tablespoons ground flaxseed
12 - 5 tablespoons water
13 - 2 tablespoons tomato paste
14 - 2 teaspoons dried thyme
15 - 1 teaspoon smoked paprika
16 - 1 teaspoon salt
17 - 1/2 teaspoon black pepper
18 - 1 tablespoon soy sauce or tamari (for gluten-free)
→ Red Pepper Glaze
19 - 1 large roasted red bell pepper (jarred or homemade), drained
20 - 2 tablespoons tomato paste
21 - 1 tablespoon apple cider vinegar
22 - 1 tablespoon maple syrup
23 - 1 teaspoon smoked paprika
24 - 1/2 teaspoon salt
# Step-by-Step Guide:
01 - Preheat oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper, leaving an overhang for easy removal.
02 - If using dried lentils, rinse and simmer in 4 cups water for 25–30 minutes until tender but not mushy. Drain and allow to cool.
03 - In a small bowl, combine ground flaxseed with water and set aside to thicken.
04 - Heat olive oil in a large skillet over medium heat. Sauté onion for 3 minutes, then add garlic, carrots, celery, and mushrooms. Cook for 8–10 minutes until softened and liquid has evaporated.
05 - In a large bowl, lightly mash lentils leaving some texture. Stir in sautéed vegetables, walnuts, oats, breadcrumbs, flax egg, tomato paste, thyme, smoked paprika, salt, pepper, and soy sauce until well combined.
06 - Press the mixture firmly into the prepared loaf pan, smoothing the top evenly.
07 - Blend roasted red pepper, tomato paste, apple cider vinegar, maple syrup, smoked paprika, and salt until smooth.
08 - Spread the red pepper glaze evenly over the top of the loaf.
09 - Bake for 50–60 minutes until the loaf is firm and edges turn golden.
10 - Let rest in the pan for 15 minutes before lifting out and slicing. Serve warm, optionally garnished with fresh herbs.
