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.
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.
In a small bowl, mix flaxseed with water. Let sit for 5–10 minutes until gelled.
Heat olive oil in a skillet over medium heat.
Add onion, garlic, carrot, and celery. Sauté until soft and fragrant, about 5–7 minutes.
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.
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.
Mix glaze ingredients together in a small bowl.
Spread evenly over the top of the loaf.
Bake uncovered for 45–50 minutes until firm and the glaze is caramelized.
Let rest for 10–15 minutes before slicing.
Serve with mashed potatoes, sautéed greens, or a fresh herb salad.
Great with mushroom gravy or vegan brown gravy on the side.
Add mushrooms to the sauté for more umami
Swap walnuts for pecans or sunflower seeds
Use lentils and rice combo for extra heartiness
A medium-bodied red wine like Pinot Noir or Tempranillo
A bold iced tea with lemon and mint for a non-alcoholic option
6 servings