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Ingredients
Scale
- ½ cup dry brown or green lentils
- 1 ⅓ cup water
- 1 bay leaf
- 1 tablespoon olive oil or avocado oil
- ½ large onion (approximately 1 heaping cup), chopped
- 3 cloves garlic, minced
- 1 rib of celery, chopped
- 1 carrot, peeled and chopped
- ½ cup chopped walnuts
- 1 cup old-fashioned rolled oats
- 3 tablespoons tamari
- 3 tablespoons tomato paste
- 2 tablespoons ground flaxseed
- 2 tablespoons nutritional yeast
- 2 teaspoons pure maple syrup
- 1 teaspoon apple cider vinegar
- ½ teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ⅛ teaspoon cayenne pepper
- ¼ teaspoon ground pepper
- ¼ teaspoon sea salt
- 2 tablespoons tomato paste (for glaze)
- 1 ½ tablespoons pure maple syrup (for glaze)
- 1 tablespoon balsamic vinegar (for glaze)
- Pinch of sea salt (for glaze)
Instructions
- Rinse lentils and place in a pot with water and bay leaf. Boil, then simmer until tender, about 15-20 minutes. Discard bay leaf.
- Toast walnuts in a baking sheet for 8-10 minutes, cool.
- Sauté onions, garlic, celery, and carrot in olive oil until softened, about 5-10 minutes. Cool.
- Combine cooked lentils (set aside ½ cup), sautéed veggies, walnuts, oats, tamari, tomato paste, flaxseed, nutritional yeast, maple syrup, vinegar, herbs, cayenne, pepper, and sea salt in a food processor. Pulse to combine.
- Press mixture into a parchment-lined loaf pan.
- Mix glaze ingredients and spread over the loaf.
- Cover with foil and bake for 25 minutes. Remove foil and bake another 8 minutes. Cool for 15 minutes before slicing.
Notes
Cook lentils until tender for the best texture.
Feel free to adjust spices to your preference.
Letting the loaf rest improves slicing ease.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Vegan
Nutrition
- Calories: 230
- Sugar: 3
- Sodium: 320
- Fat: 7
- Saturated Fat: 1
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 36
- Fiber: 9
- Protein: 10
- Cholesterol: 0