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lentil loaf recipe Tomato Glaze With Carrot Bits
- Total Time: 85 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This hearty lentil loaf with a vibrant tomato glaze and carrot bits offers a satisfying and nutritious dinner, perfect for busy families. It features crispy edges, a tender center, and a delicious twist on a classic comfort food.
Ingredients
- 1 cup (180g) brown or green lentils
- 1 Tbsp (15ml) olive oil
- 1 medium (110g) onion, diced
- 2 stalks (110g) celery, diced
- 2 medium (140g) carrots, diced (divided)
- 1 cup (80g) breadcrumbs (gluten-free if needed)
- 2 large eggs (or 2 flax eggs for vegan)
- 0.25 cup (60ml) vegetable broth (reduced-sodium recommended)
- 1 tsp dried thyme
- 0.5 tsp garlic powder
- Salt to taste
- Freshly ground black pepper to taste
- 0.5 cup (120g) ketchup (sugar-free for diabetic-friendly option)
- 2 Tbsp (30ml) brown sugar or maple syrup
- 1 Tbsp (15ml) Worcestershire sauce (or tamari/vegan version)
Instructions
- Prep Lentils: Rinse 1 cup (180g) lentils well under cold water. Transfer to a pot with 3 cups (720ml) water, bring to a boil, then reduce heat and simmer until tender (about 20-25 minutes). Drain thoroughly in a fine-mesh sieve.
- Sauté Aromatics: While lentils cook, heat 1 Tbsp (15ml) olive oil in a large skillet over medium heat. Add diced onion, celery, and half of the diced carrots. Cook until softened and fragrant (about 8-10 minutes), stirring occasionally.
- Combine Loaf Ingredients: In a large bowl, combine the drained, cooled lentils, sautéed vegetables, 1 cup (80g) breadcrumbs, 2 large eggs, 0.25 cup (60ml) vegetable broth, 1 tsp dried thyme, 0.5 tsp garlic powder, and salt and pepper to taste. Mix until well combined and the mixture holds together.
- Form the Loaf: Lightly grease a 9×5 inch (23×13 cm) loaf pan. Press the lentil mixture firmly and evenly into the prepared pan.
- Prepare the Glaze: In a small bowl, whisk together 0.5 cup (120g) ketchup, 2 Tbsp (30ml) brown sugar or maple syrup, 1 Tbsp (15ml) Worcestershire sauce, and the remaining finely minced carrot bits.
- Bake Loaf: Bake the loaf plain first in a preheated oven at 375°F (190°C) for 30 minutes. After this initial bake, carefully spread the prepared tomato glaze evenly over the top. Continue baking for another 15-20 minutes, or until the glaze is bubbly and slightly caramelized and the loaf is firm to the touch.
- Rest Loaf: Remove the pan from the oven and let the loaf rest for at least 10 minutes before slicing to ensure it sets and holds its shape.
Notes
For a vegan option, use flax eggs (1 Tbsp ground flaxseed + 3 Tbsp water per egg) and vegan Worcestershire sauce. For a gluten-free loaf, use gluten-free breadcrumbs. Allow the loaf to rest for the full 10 minutes after baking to prevent crumbling when sliced.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 150 g)
- Calories: 280 calories
- Sugar: 15 g
- Sodium: 400 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 10 g
- Protein: 15 g
- Cholesterol: 40 mg
Keywords: lentil loaf, tomato glaze, carrot bits, plant-forward, budget-friendly, easy dinner, vegetarian, comfort food, healthy meal prep
