11/02/2026
Lentil Mushroom Loaf (8 servings, prep time: 65 minutes ) - perfect to make at weekends
Ingredients
1 tsp Olive Oil
12 Chestnut Mushrooms (sliced)
1/2 Yellow Onion (chopped)
2 Carrots (finely chopped)
3 Garlic (cloves, minced)
2 tbsps Tamari (gluten free soya sauce)
3 tbsps Ground Flax Seed (ground)
1/3 cup Water
1 cup Walnuts (toasted)
1/2 cup Sun Dried Tomatoes (chopped)
2 tsps Thyme (fresh, chopped)
2 cups Green Lentils (cooked)
3/4 cup Oats
1/2 cup Oat Flour
1 tsp Sea Salt
1/3 cup (1.5 tbps) Sugar Free Ketchup
2 tbsps Balsamic Vinegar
Preheat the oven to 180°C and line a loaf pan with parchment paper.
Sauté Vegetables: In a skillet over medium heat, add the oil. Once hot, add the mushrooms and cook for about 4 minutes, until softened. Stir in the onion and carrots and cook for an additional 3 minutes. Add the garlic cloves and tamari and stir for 1 minute. Remove from heat and set aside.
Prepare Flax Egg: Add the flax seeds and water to a small bowl, stir and set aside.
Process Ingredients: Add the walnuts to a food processor, pulse to chop and then place in a large bowl. Then add the vegetable mixture, sun dried tomatoes and thyme to the food processor and pulse to a rough consistency (i left this bit out!), while still leaving some vegetable chunks. Add to the large bowl. Then add about 3/4 of the lentils to the food processor and pulse to incorporate, but not completely smooth. Add this along with the remaining lentils to the large bowl.
Mix & Press: Add the oats, oat flour, flax mixture and salt to the large bowl and mix to combine. Pour into the prepared loaf pan, pressing down to ensure it’s smooth.
Glaze & Bake: Mix the ketchup and balsamic together in a small bowl. Add this glaze on top of the lentil loaf and place in the oven for 45 to 50 minutes, until cooked through. It should be golden brown and the edges dry to the touch. Let it rest for 10 minutes in the pan, then remove and place on a cooling rack. Slice and enjoy!
Leftovers: Refrigerate in an airtight container for up to four days. Freeze leftover slices in an airtight container or in a freezer-safe bag wrapped in parchment paper for up to two months.