Mushroom lentil loaf brings cozy comfort to the table with earthy mushrooms, hearty lentils, and savory seasonings baked into satisfying slices. Sautéed shallots, garlic, and thyme fill the kitchen with warm aroma, while a touch of smoked paprika adds gentle depth. Tomato paste builds rich flavor, and a tangy mustard glaze gives a bright finish without any alcohol. Serve mushroom lentil loaf with roasted vegetables or creamy mashed potatoes for a wholesome, crowd pleasing meal that makes everyone want seconds.
Table of Contents
Why You’ll Love This Mushroom Lentil Loaf
- It’s packed with protein and fiber, keeping you full and satisfied.
- Rich, savory flavors from mushrooms and herbs make every bite delightful.
- Easy to make with simple ingredients you probably already have.
- Perfect for meal prep—enjoy leftovers throughout the week!
- A comforting, hearty dish that even meat-lovers will adore.
Mushroom Lentil Loaf
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper or lightly grease it to prevent sticking.
- In a medium saucepan, combine lentils and vegetable broth. Bring to a boil, then reduce heat and simmer until lentils are tender, about 20–25 minutes. Drain any excess liquid and set aside.
- While the lentils are cooking, heat olive oil in a skillet over medium heat. Add onion and garlic, sautéing until translucent, about 3–4 minutes.
- Add chopped mushrooms and grated carrot to the skillet. Cook until the vegetables release moisture and begin to brown, about 5–7 minutes. Season with salt, pepper, thyme, and rosemary.
- In a large bowl, combine cooked lentils, sautéed vegetables, breadcrumbs, tomato paste, soy sauce, and the flax egg. Mix thoroughly until the mixture holds together when pressed.
- Transfer the mixture into the prepared loaf pan and press firmly to shape into a loaf. Smooth the top with a spatula for a nice finish.
- Bake in the preheated oven for 40–45 minutes, or until the top is firm and golden. Your kitchen will smell amazing!
- Let the loaf rest in the pan for 10 minutes before slicing. Serve warm and enjoy your delicious Mushroom Lentil Loaf!
Notes
| Nutrient | Amount per Serving |
|---|---|
| Calories | 200 |
| Fat | 5g |
| Protein | 10g |
| Carbohydrates | 30g |
| Fiber | 8g |
Ingredients
Gather these wholesome ingredients to create a delicious Mushroom Lentil Loaf.
- 1 cup dried brown lentils – rinsed
- 2 cups vegetable broth – or water
- 2 tablespoons olive oil – for sautéing
- 1 medium onion – finely chopped
- 2 cloves garlic – minced
- 8 ounces mushrooms – finely chopped
- 1 carrot – grated
- 1/2 cup breadcrumbs – gluten-free if desired
- 2 tablespoons tomato paste – for flavor
- 1 tablespoon soy sauce – or tamari
- 1 teaspoon dried thyme – for seasoning
- 1 teaspoon dried rosemary – for added aroma
- Salt and pepper – to taste
- 2 tablespoons ground flaxseed – mixed with 6 tablespoons water (flax egg)
How to Make Mushroom Lentil Loaf
This hearty Mushroom Lentil Loaf is not only delicious but also easy to make! With a preparation time of about 15 minutes, cooking time of 25 minutes, and an additional resting time of 10 minutes, you’ll have a warm, comforting meal ready to serve in no time.
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper or lightly grease it to prevent sticking.
Step 2: Cook the Lentils
In a medium saucepan, combine lentils and vegetable broth. Bring to a boil, then reduce heat and simmer until lentils are tender, about 20–25 minutes. Drain any excess liquid and set aside.
Step 3: Sauté the Vegetables
While the lentils are cooking, heat olive oil in a skillet over medium heat. Add onion and garlic, sautéing until translucent, about 3–4 minutes.
Step 4: Add Mushrooms and Carrots
Add chopped mushrooms and grated carrot to the skillet. Cook until the vegetables release moisture and begin to brown, about 5–7 minutes. Season with salt, pepper, thyme, and rosemary.
Step 5: Combine Ingredients
In a large bowl, combine cooked lentils, sautéed vegetables, breadcrumbs, tomato paste, soy sauce, and the flax egg. Mix thoroughly until the mixture holds together when pressed.
Step 6: Shape the Loaf
Transfer the mixture into the prepared loaf pan and press firmly to shape into a loaf. Smooth the top with a spatula for a nice finish.
Step 7: Bake the Loaf
Bake in the preheated oven for 40–45 minutes, or until the top is firm and golden. Your kitchen will smell amazing!
Step 8: Rest and Serve
Let the loaf rest in the pan for 10 minutes before slicing. Serve warm and enjoy your delicious Mushroom Lentil Loaf!
Recipe Snapshot
| Feature | Details |
|---|---|
| Category | Main Course |
| Cuisine | Vegan |
| Prep Time | 15 minutes |
| Cook Time | 25 minutes |
| Extra Time | 10 minutes (resting) |
| Total Time | 50 minutes |
| Dietary | Vegan |
| Serves | 6 |
| Best Served | Warm and sliced |
Pro Tips for Making Mushroom Lentil Loaf
- Cook lentils until tender but not mushy for the best texture.
- Use a mix of mushrooms for a deeper flavor profile.
- Let the loaf cool slightly before slicing for cleaner cuts.
- Add your favorite herbs and spices to customize the taste.
- Serve with a tangy sauce for an extra flavor boost.
How to Serve this Mushroom Lentil Loaf
- Slice and serve warm with a dollop of vegan sour cream on top.
- Pair with a fresh green salad drizzled with lemon vinaigrette.
- Enjoy with roasted vegetables for a hearty meal.
- Serve alongside mashed potatoes or cauliflower for a comforting combo.
- Top with a rich tomato sauce or homemade barbecue sauce for extra flavor.
- Wrap slices in lettuce leaves for a low-carb option.
- Use leftovers in sandwiches with avocado and sprouts.
Make Ahead and Storage
You can prepare and store your Mushroom Lentil Loaf with ease:
Storing Mushroom Lentil Loaf Leftovers
- Allow the loaf to cool completely before storing.
- Wrap it tightly in plastic wrap or aluminum foil.
- Place it in an airtight container for extra protection.
- Store in the refrigerator for up to 4 days.
Freezing Mushroom Lentil Loaf
- Cool the loaf completely before freezing.
- Wrap it tightly in plastic wrap, then in foil.
- Label with the date and type of dish.
- Freeze for up to 3 months for best quality.
Reheating Mushroom Lentil Loaf
- Thaw in the refrigerator overnight if frozen.
- Preheat the oven to 350°F (175°C).
- Cover with foil to retain moisture while reheating.
- Heat for about 20-25 minutes or until warmed through.
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FAQs
Here’s a helpful FAQ about this recipe:
1. What is Mushroom Lentil Loaf and what are its main ingredients?
Mushroom Lentil Loaf is a hearty, plant-based alternative to traditional meatloaf, made primarily from lentils and mushrooms. The main ingredients typically include cooked lentils, finely chopped mushrooms, oats or breadcrumbs, onions, garlic, and a variety of spices and herbs to enhance the flavor. This dish is not only delicious but also packed with nutrients, making it a great option for vegans and anyone looking to enjoy a wholesome meal.
2. How do I prepare and cook Mushroom Lentil Loaf?
To prepare Mushroom Lentil Loaf, start by cooking your lentils until tender. In a skillet, sauté chopped onions and garlic until fragrant, then add finely chopped mushrooms and cook until they release their moisture. Combine the cooked lentils, mushroom mixture, oats or breadcrumbs, and your choice of seasonings in a bowl. Mix well, shape into a loaf, and bake in a preheated oven until golden brown. It’s a straightforward process that results in a deliciously satisfying dish!
3. Can I make Mushroom Lentil Loaf gluten-free or vegan-friendly?
Absolutely! Mushroom Lentil Loaf is naturally vegan since it doesn’t contain any animal products. To make it gluten-free, simply substitute regular breadcrumbs with gluten-free breadcrumbs or ground oats. This way, you can enjoy a delicious and hearty meal that fits your dietary needs without compromising on flavor.
4. How should I store and reheat leftover Mushroom Lentil Loaf?
Leftover Mushroom Lentil Loaf can be stored in an airtight container in the refrigerator for up to 4-5 days. To reheat, simply slice the loaf and warm it in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through. You can also microwave individual slices for a quick meal. Enjoy it with your favorite sides or sauces for a delightful second serving!
Final Thoughts
We hope you’re as excited to try this Mushroom Lentil Loaf as we are! It’s a simple, hearty dish that brings warmth and comfort to any table. Perfect for family dinners or meal prep, this vegan meatloaf is not just delicious but also incredibly rewarding to make. Enjoy every bite and share the love!