Mushroom Lentil Loaf

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The loaf was tender, moist, and full of these beautiful savory flavors that paired so perfectly with the sweet bite of the ketchup glaze.

Recipe by:

Serves 4-6


2 cups green lentils, cooked (about ¾ cup dry green lentils)
2 tbsp olive oil
½ medium yellow onion, diced
½ cup carrots, diced
½ cup celery, diced
8 oz button mushrooms, sliced
2 heaping tbsp tomato paste
2 tbsp soy sauce (or tamari, if gluten free)
1 tbsp Worcestershire sauce (use Annie’s Natural brand, if vegan or vegetarian)
1 ¼ tsp thyme
1 cup of old fashioned oats, divided
½ cup almond meal
for the glaze
½ cup organic ketchup
1 tbsp coconut sugar (I used a little less)
1 tsp whole grain dijon mustard
1 tsp apple cider vinegar


  1. Preheat the oven to 375 degrees and cover a baking sheet in parchment paper or foil. In a small bowl, mix together the glaze ingredients and set aside.
  2. In a large pan, drizzle olive oil and sauté diced onion over medium high heat until tender. Add in carrots and celery and cook for 5 minutes on medium heat. Add in the sliced mushrooms and sauté until all the vegetables are tender (5-10 minutes), then remove from heat. READ MORE

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