+GF +SF
This flavorful and nutritious lentil loaf is filled with savory sautéed vegetables, protein-rich green lentils, and spices and flavors that will appeal to everyone at your dinner table. We love it for the holidays and for a Sunday dinner with all of the fixings. —LM + AM
SERVES 6 TO 8
2 tbsp (13 g) ground flaxseed
5 tbsp (75 ml) water
2 cups (408 g) green lentils, rinsed and sorted
1 cup (82 g) rolled oats (use gluten-free)
1 tbsp (15 ml) extra-virgin olive oil
2 medium carrots, finely chopped
2 celery stalks, finely chopped
1 large red onion, finely chopped
6–7 large portobello mushroom caps, stems and gills removed, finely chopped
2 cloves garlic, minced
2 tbsp (6 g) Italian seasoning
1½ cups (183 g) gluten-free breadcrumbs
1 tbsp (15 ml) liquid smoke
2 cups (326 g) fire-roasted tomatoes, divided
Salt and pepper, to taste
Preheat the oven to 375°F (190°C) and line a 9 x 5 x 3-inch (23 x 13 x 8-cm) loaf pan with parchment paper.
Combine the flaxseed and the water in a small bowl until creamy. Let it sit for at least 15 minutes. This is a “flax egg.”
In a medium saucepan, cover the lentils with water and bring to a boil. Reduce the heat to a simmer and cook for about 20 minutes, or until soft. Add more water if needed. Drain the excess water in a fine-mesh colander, pushing down on the lentils to get all of the water out. Put the lentils and oats in a food processor and pulse until they’re mostly creamy (you should see bits and pieces of the lentils). Put them in a large mixing bowl.
While the lentils are cooking, in a large skillet, heat the olive oil over medium-high heat. When the oil is hot, add the carrots, celery and onion. Sauté for 5 minutes, stirring once or twice to avoid scorching. Add the mushrooms and stir to combine. Cook for 5 minutes and then add the garlic and Italian seasoning. Stir and cook for 2 minutes. Remove the skillet from the heat and let it cool.
Put the vegetables in the mixing bowl with the lentils. Add the breadcrumbs, flax egg, liquid smoke, 1 cup (163 g) of the fire-roasted tomatoes and salt and pepper to taste. Stir until well combined or use your hands to mix it. Taste the mixture, and add more salt and pepper if needed.
Put the lentil loaf mixture into the pan, firmly pressing to make sure it reaches all four corners.
Bake the loaf for 1 hour. Remove it from the oven, cut 3 slashes into the top surface and evenly pour the remaining 1 cup (163 g) tomatoes on top. Don’t drench it; it should just cover the loaf. Bake for 10 minutes more or until the tomato firms up.
Remove the loaf from the oven and let it set for 10 minutes.