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Lentil Loaf Recipe Tomato Glaze Brick Red 1760561956.764729

lentil loaf recipe Tomato Glaze Brick Red

  • Author: Sarah Williams
  • Total Time: 80 minutes
  • Yield: 8 servings 1x
  • Diet: Plant-based

Description

Our vibrant, (brick-red tomato glaze) on this comforting (lentil loaf recipe) fills my kitchen with an aroma that signals pure comfort. It’s a plant-based powerhouse that feels indulgent and pairs perfectly with simple sides.

Ingredients

Scale
  • 1 cup (180g) dried green or brown lentils
  • 1 medium onion, diced
  • 2 medium carrots, shredded
  • 2 stalks celery, diced
  • 0.75 cup (70g) rolled oats or breadcrumbs (or certified gluten-free oats for gluten-free)
  • 0.5 cup (120ml) ketchup (or homemade unsweetened tomato sauce)
  • 2 Tbsp (25g) brown sugar (or maple syrup)
  • 1 Tbsp (15ml) apple cider vinegar
  • 1 tsp dried thyme
  • 0.5 tsp dried sage
  • 0.5 tsp smoked paprika
  • 0.5 cup (120ml) vegetable broth, plus more for cooking lentils (low-sodium recommended)
  • 1 Tbsp (15ml) olive oil
  • 2 cloves garlic, minced

Instructions

  1. Prep Lentils & Vegetables: Rinse 1 cup of lentils and cook according to package directions until tender but not mushy, about 15-20 minutes. Drain well. While lentils cook, heat 1 Tbsp olive oil in a large skillet over medium heat. Saute diced onion, shredded carrots, and diced celery for 8-10 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
  2. Mix the Loaf: In a large mixing bowl, combine the cooked lentils, sauteed vegetables, 0.75 cup oats or breadcrumbs, 0.5 cup vegetable broth, 1 tsp dried thyme, 0.5 tsp dried sage, and 0.5 tsp smoked paprika. Mix thoroughly until well combined and cohesive. If too dry, add 1-2 Tbsp more broth.
  3. Form & Initial Bake: Preheat your oven to 375F (190C). Lightly grease a 9×5-inch loaf pan or line with parchment paper. Press the lentil mixture firmly and evenly into the prepared pan. Bake for 30-35 minutes until the edges begin to look set and lightly golden.
  4. Prepare the Glaze: While the loaf bakes, whisk together 0.5 cup ketchup, 2 Tbsp brown sugar, 1 Tbsp apple cider vinegar, and a pinch of smoked paprika in a small bowl to create the vibrant glaze.
  5. Glaze & Final Bake: Remove the partially baked loaf from the oven. Spread the prepared glaze generously over the top, coating it evenly. Return to the oven and bake for an additional 10-15 minutes, or until the glaze is bubbly and slightly caramelized, and the loaf feels firm to the touch.

Notes

To save time, use pre-chopped mirepoix mix or quick-cooking lentils. The lentil loaf mixture can be prepared ahead and refrigerated overnight. Avoid over-mixing to prevent a dense loaf and ensure lentils are well-drained. Allow the loaf to rest for 10 minutes after baking for easier and cleaner slicing. Consider doubling the glaze if desired for dipping.

  • Prep Time: 35 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (approx. 110g)
  • Calories: 310 calories
  • Sugar: 10 g
  • Sodium: 450 mg
  • Fat: 12 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 38 g
  • Fiber: 12 g
  • Protein: 15 g
  • Cholesterol: 0 mg

Keywords: lentil loaf recipe, easy dinner idea, healthy eating, plant-based, family-friendly, tomato glaze, quick meals, meal prep, vegetarian, comfort food

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Find it online: https://easydashrecipes.com/lentil-loaf-recipe-tomato-glaze-brick-red/