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

Scale

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