Lentil Loaf

I’ve been vegetarian since I was 14, which means that for a good stretch of my life, Thanksgiving looked like… well, a very beige buffet. A plate full of stuffing, mashed potatoes, and whatever veggies made it to the table. Comforting? Yes. Balanced? Absolutely not. But it was what I had and it became part of the tradition.

A few years ago, I stumbled onto a lentil loaf recipe that completely surprised me. It was hearty, full of flavor, and felt like a true main dish instead of just another side. I tried it once for my annual Friendsgiving, and now it’s a non-negotiable part of the menu. Even my non-veg friends (which are all of them) love it.

This lentil loaf has become one of my favorite dishes to share during Thanksgiving and beyond. It’s nourishing without being complicated, comforting without being heavy, and friendly to so many specialty diets—vegan, gluten-free, dairy-free, all without sacrificing flavor. I love serving it alongside classic sides like mashed potatoes or roasted veggies, and it always brings that celebratory feeling to the plate.

I hope it brings a little extra joy to your holiday table—or even just an ordinary Tuesday when you need something simple and satisfying.

Loaf Ingredients

• 1/2 cup dry brown or green lentils

• 1 1/3 cup water

• 1 tablespoon olive or avocado oil

• 1/2 large sweet onion, approximately 1 heaping cup, chopped

• 3 cloves garlic, minced

• 1/2 small zucchini, chopped

• 1 carrot, peeled and chopped

• 1/2 cup chopped walnuts

• 1 cup old fashioned rolled oats

• 3 tablespoons tamari or soy sauce

• 3 tablespoons tomato paste

• 2 tablespoons ground flaxseed

• 2 tablespoons nutritional yeast

• 2 teaspoons pure maple syrup

• 1 teaspoon apple cider vinegar

• 1/2 teaspoon dried thyme

• 1 teaspoon dried oregano

• 1 teaspoon dried basil

• 1/8- 1/4 teaspoon cayenne pepper

• 1/4 teaspoon ground pepper

• 1/2 teaspoon salt

Glaze

• 2 tablespoons tomato paste

• 1 1/2 tablespoons pure maple syrup

• 1 tablespoon balsamic vinegar

• a pinch of sea salt

Instructions

Pre-heat the oven to 375°F. Line a loaf pan with parchment.

Prepare the lentils by rinsing them and adding them to a pot with 1 1/2 cups of water. Bring the water to a boil, then reduce heat down and simmer covered until all the liquid is absorbed and lentils are tender (about 15-20 minutes). Remove from heat and set the lentils aside to cool. This step can be done in advance.

In the meantime, toast walnuts either on the stovetop or in the oven and let cool.

Heat the oil over medium heat in a medium sauté pan and cook the onions, garlic, carrots and zucchini until they've softened and become fragrant. About 5-10 minutes. Once cooked remove from the stovetop to cool.

Add lentils (reserve ½ cup for later), cooked veggies, and all remaining loaf ingredients to the food processor. Pulse until the mixture is just combined. You want the mixture to be combined enough to stick together, but you don’t want it to be completely pulverized.

Stir in the reserved lentils and press the mixture into the parchment lined loaf pan.

In a small bowl stir together the glaze ingredients and spread the glaze over the top of the loaf.

Bake covered with foil for 25 minutes. Uncover and bake for about 8 more minutes. Let the loaf rest 15 minutes before cutting and serving.

Tips: This lentil loaf mix can be made 1-2 days in advance and then cooked. You can also cook it and freeze it for future use. I often double the batch and freeze the 2nd loaf. If you do double the batch, I recommend processing half the mixture at a time in the food processor.

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