This Lentil loaf is hearty and full of texture. Its not mushy and has the bite and flavor to take any holiday feast or Sunday night dinner to the next level.
This Lentil loaf was a hit at my grandparents house for Thanksgiving so much that I was asked to make it again for Christmas and everybody wanted a piece to take home. It is bursting with flavor and I promise you won’t even be tempted to add gravy.
Recipe Creator: Move & Munch
Yields: About 8-9 slices
Prep Time: 1 hour
Cook Time: 50 minutes
Total Time: 1 hour and 50 minutes
- 3 cups cooked lentils (2 1/2 cups whole, 1/2 cup mashed)
- 2 tbsp olive oil
- 2 tbsp soy sauce
- 1/3 cup chopped carrots
- 1/3 cup chopped celery
- 2/3 cup chopped onions
- 1 tbsp garlic powder
- 1 tbsp salt
- 1/4 tbsp black pepper
- 2 tbsp Tuscan Rustic Herb seasoning (scroll to the bottom for notes on this)
- 3 flax eggs (3 tbsp ground flax seeds, 6 tbsp of water. mix well and set aside to thicken)
- 1 cup semi mashed chickpeas
- 3/4 cup bread crumbs
- 1 Cup organic ketchup
- 1/2 cup maple syrup
- Cook your lentils according to its directions (usually 1 cup of lentils to 3 cups of water. Bring to a boil and then lower heat and let cook for about 20 minutes.) Don’t over cook your lentils, they should still be whole and haven’t gone too mushy. But set aside about 1/2 a cup of lentils to mash with a fork so your loaf will bind together at the end. (Use a big enough pot, lentils can double in size)
- In a large pan heat your oil and cook the carrots, celery, and onions for about 2 minutes. Add in all of your seasoning and your soy sauce then cook for about 5-10 minutes or until soft.
- In a large mixing bowl combine your, lentils, veggie and seasoning mixture, flax eggs, chickpeas and bread crumbs. Gently fold in the ingredients, don’t over stir.
- After everything is well combined lightly grease a loaf pan and add your lentil loaf mixture.
- Pat your mixture down firmly with a spatula so everything will bind together.
- Mix your ketchup and maple syrup in a bowl and pour on top of the loaf evenly.
- Bake in the oven for about 45-50 minutes.
- ***Don’t slice straight form the oven. This recipe is best made a day in advance so everything can hold together, so if you can, wait until the next day or at least 12 hours before slicing the loaf and it will be perfect!!!***
This recipe is one of my favorites but here are a couple of things to note about this recipe:
The Tuscan Rustic herb seasoning I used I bought from Stop and Shop. It is dehydrated garlic, onion, sea salt, dill seed, fennel seed, oregano, thyme leaves, basil, chervil, parsley, and spearmint. You don’t have to get this exact seasoning but I thought it really added to the flavor of the loaf compared to when I first made it the first time. I got 2 small packets of it in the seasoning section, 99 cents each!
In the picture you may see nuts, the first time I tried this recipe I used chickpeas because I didn’t have any walnuts. The next time I made it I thought Id give the nuts a try because Ive heard people normally use walnuts in lentil loafs but I personally preferred the chickpeas. I didn’t think using the walnuts added anything to it so now when I make it I use chickpeas. The walnuts weren’t bad though, I liked it so you can use either.
Soy sauce is already salty so you can adjust the tbsp of salt to your needs.
Baking time may vary depending on the depth of your loaf pan.