5. Mushroom Lentil Loaf
Lentils work beautifully to make a mock meatloaf. Serve with a tossed salad and a side of baked or roasted potatoes or whole grain like quinoa for a nicely balanced meal.
Skill level: Beginner
Start to finish: 1 hour, 30 minutes
Prep: 20 minutes
Cook: 1 hour, 10 minutes
2 cups green lentils, cooked (about ¾ cup dry green lentils)
2 tablespoons olive oil
½ medium yellow onion, diced
½ cup carrots, diced
½ cup celery, diced
8 ounce button mushrooms, sliced
2 heaping tablespoons tomato paste
2 tablespoons soy sauce (or tamari, if gluten free)
1 tablespoon Worcestershire sauce (use Annie’s Natural brand, if vegan or vegetarian)
1¼ teaspoon thyme
1 cup of old fashioned oats, divided
½ cup almond meal
For the glaze:
½ cup organic ketchup
1 tablespoon brown sugar (or less)
1 teaspoon whole-grain dijon mustard
1 teaspoon apple cider vinegar
- Preheat the oven to 375 degrees and cover a baking sheet in parchment paper or foil. In a small bowl, mix together the glaze ingredients and set aside.
- In a large pan, drizzle olive oil and sauté diced onion over medium high heat until tender. Add carrots and celery, and cook for 5 minutes on medium heat. Add in the sliced mushrooms and sauté until all the vegetables are tender (5-10 minutes), then remove from heat.
- Pour the cooked vegetables into a food processor with 1¼ cups of the cooked lentils, ½ cup oats, tomato paste, soy sauce, Worcestershire sauce, thyme, and salt and pepper. Process for just a few seconds until the ingredients are combined, but not completely pureed. You want them to still have a chunky texture. Pour the contents into a large mixing bowl, then add in the rest of the lentils, oats, and almonds meal. Stir the ingredients together until they are completely combined and are sticking together well. If the dough is crumbly, add a tablespoon or two of water.
- Use your hands to form the contents into a large ball, then place the ball onto the covered baking sheet. Form the ball into a loaf shape (mine was about 8-10 inches long and 4-5 inches wide). Cover the loaf with half of the ketchup glaze, then bake for 30 minutes. Pull the loaf out of the oven and cover with the remainder of the glaze, then bake for an additional 10-15 minutes. The loaf is done when a fork comes out clean. Let cool for 5-10 minutes before slicing—otherwise it won’t cut clean.
Nutrition information (per serving):
Calories: 416; Total Fat: 16 grams; Saturated Fat: 2 grams; Protein: 17 grams: Carbohydrates: 55 grams; Fiber: 11 grams; Sugar: 15 grams; Cholesterol: 0 milligrams; Sodium: 692 milligrams
Recipe and photo by Liz Martone of Pumpkin and Peanut Butter.Back to top