A hearty vegetarian take on the classic comfort food, this lentil and walnut loaf delivers savory depth, satisfying texture, and a tangy-sweet tomato glaze that caramelizes beautifully in the oven. Perfect for holidays or weekday dinners alike.
Yields 6 Servings Servings Quarter (1.5 Serving) Half (3 Servings) Default (6 Servings) Double (12 Servings) Triple (18 Servings) Prep Time 25 minsCook Time 1 hrTotal Time 1 hr 25 minsFor the Loaf
1 cup dry brown or green lentils
2 ½ cups water or vegetable broth
1 tbsp olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 medium carrot, grated
1 celery stalk, finely chopped
1 ½ cups walnuts, toasted and finely chopped
1 cup rolled oats
3 tbsp ground flaxseed + 9 tbsp water (flax egg)
2 tbsp tomato paste
2 tbsp soy sauce or tamari
1 tbsp balsamic vinegar
1 tsp thyme (dried or fresh)
1 tsp smoked paprika
smoked paprika
For the Tomato Glaze
⅓ cup ketchup or tomato paste
1 tbsp maple syrup or brown sugar
1 tbsp balsamic vinegar
1 tsp Dijon mustard
Cook the Lentils
1
Rinse lentils and place them in a saucepan with 2½ cups water or broth.
Bring to a boil, reduce heat, and simmer uncovered for 20–25 minutes or until tender.
Drain excess liquid and set aside to cool slightly.
Prepare the Flax Egg
Sauté the Vegetables
3
Heat olive oil in a skillet over medium heat.
Add onion, garlic, carrot, and celery. Sauté until soft and fragrant, about 5–7 minutes.
Mix the Loaf
4
In a large bowl, combine lentils, sautéed vegetables, chopped walnuts, oats, tomato paste, soy sauce, vinegar, thyme, smoked paprika, and flax egg.
Season with salt and pepper.
Mash slightly with a potato masher or pulse in a food processor for a cohesive but textured mixture.
Shape and Bake
5
Preheat oven to 375°F (190°C).
Line a loaf pan with parchment paper or lightly oil it.
Press the mixture into the pan, smoothing the top.
Make and Add the Glaze
Bake
Serving Suggestions
8
Serve with mashed potatoes, sautéed greens, or a fresh herb salad.
Great with mushroom gravy or vegan brown gravy on the side.
Variations
9
Add mushrooms to the sauté for more umami
Swap walnuts for pecans or sunflower seeds
Use lentils and rice combo for extra heartiness
Pairing Suggestions
Ingredients For the Loaf
1 cup dry brown or green lentils
2 ½ cups water or vegetable broth
1 tbsp olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 medium carrot, grated
1 celery stalk, finely chopped
1 ½ cups walnuts, toasted and finely chopped
1 cup rolled oats
3 tbsp ground flaxseed + 9 tbsp water (flax egg)
2 tbsp tomato paste
2 tbsp soy sauce or tamari
1 tbsp balsamic vinegar
1 tsp thyme (dried or fresh)
1 tsp smoked paprika
smoked paprika
For the Tomato Glaze
⅓ cup ketchup or tomato paste
1 tbsp maple syrup or brown sugar
1 tbsp balsamic vinegar
1 tsp Dijon mustard
Directions Cook the Lentils
1
Rinse lentils and place them in a saucepan with 2½ cups water or broth.
Bring to a boil, reduce heat, and simmer uncovered for 20–25 minutes or until tender.
Drain excess liquid and set aside to cool slightly.
Prepare the Flax Egg
Sauté the Vegetables
3
Heat olive oil in a skillet over medium heat.
Add onion, garlic, carrot, and celery. Sauté until soft and fragrant, about 5–7 minutes.
Mix the Loaf
4
In a large bowl, combine lentils, sautéed vegetables, chopped walnuts, oats, tomato paste, soy sauce, vinegar, thyme, smoked paprika, and flax egg.
Season with salt and pepper.
Mash slightly with a potato masher or pulse in a food processor for a cohesive but textured mixture.
Shape and Bake
5
Preheat oven to 375°F (190°C).
Line a loaf pan with parchment paper or lightly oil it.
Press the mixture into the pan, smoothing the top.
Make and Add the Glaze
Bake
Serving Suggestions
8
Serve with mashed potatoes, sautéed greens, or a fresh herb salad.
Great with mushroom gravy or vegan brown gravy on the side.
Variations
9
Add mushrooms to the sauté for more umami
Swap walnuts for pecans or sunflower seeds
Use lentils and rice combo for extra heartiness
Pairing Suggestions
Lentil and Walnut “Meatloaf” with Tomato Glaze
