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Lentils.org

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Herb-Crusted Lentil & Mushroom Loaf

Prep Time: 30 Minutes

Total Time: 1 Hour 30 Minutes

Servings: 10

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

  • 2 Tbsp (30 mL) olive oil
  • 1 ½ cups (375 mL) yellow onion, small diced
  • 1 cup (250 mL) carrots, small diced
  • 1 cup (250 mL) celery, small diced
  • 4 cups (1 L) cremini mushrooms, finely chopped
  • 2 Tbsp (30 mL) fresh garlic, minced
  • 5 cups (1.25 L) cooked whole red (brown) lentils, divided
  • 1 ½ cups (375 mL) rolled oats
  • 1 cup (250 mL) walnuts, toasted and finely chopped
  • ½ cup (125 mL) vegetable stock
  • 3 Tbsp (45 mL) low-sodium soy sauce
  • 2 Tbsp (30 mL) tomato paste
  • 2 Tbsp (30 mL) ground flaxseed
  • 1 Tbsp (15 mL) fresh thyme, chopped
  • 1 Tbsp (15 mL) fresh sage, chopped
  • 1 tsp (5 mL) fresh rosemary, chopped
  • 1 ½ tsp (7 mL) salt
  • 1 tsp (5 mL) pepper
  • 1 cup (250 mL) whole berry cranberry sauce
  • 3 Tbsp (45 mL) balsamic vinegar
  • 2 Tbsp (30 mL) maple syrup
  • 1 Tbsp (15 mL) Dijon mustard

Directions

  1. Preheat oven to 375°F (190°C). Line two standard loaf pans with parchment paper and lightly coat with non-stick cooking spray.
  2. Heat oil in a large sauté pan over medium-high heat. Add onion, carrots, and celery and sauté for 5–6 minutes until softened.
  3. Add mushrooms and continue cooking for 7–8 minutes until the mushrooms have released their moisture and the mixture is relatively dry.
  4. Add garlic and cook for 1 minute. Remove from heat and set aside.
  5. Place 2 cups (500 mL) of lentils in a food processor and pulse until roughly mashed, leaving some texture.
  6. In a large mixing bowl, combine mashed lentils, remaining whole lentils, cooked vegetables, oats, walnuts, stock, soy sauce, tomato paste, flaxseed, thyme, sage, rosemary, salt, and pepper.
  7. Mix thoroughly and allow to stand for 5 minutes to allow oats and flaxseed to hydrate.
  8. Divide mixture evenly between prepared loaf pans and firmly press into an even layer.
  9. In a small bowl, combine cranberry sauce, balsamic vinegar, maple syrup, and Dijon mustard. Spread half of the glaze evenly over the loaves.
  10. Bake uncovered for 35 minutes. Brush with remaining glaze and bake for an additional 10–15 minutes, until firm and heated through.
  11. Remove from oven and rest for 10 minutes before slicing.
  12. Cut each loaf into 5 equal portions for a total of 10 portions.
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