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Mushroom Lentil Loaf

This mushroom lentil loaf is a hearty, rustic dish that combines tender cooked lentils, sautéed mushrooms, and caramelized onions into a dense, loaf-shaped centerpiece. Baked until golden and fragrant, it offers a satisfying texture similar to meatloaf, with earthy flavors and a moist interior that feels like a warm hug.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 6
Course: Main Course
Cuisine: European
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup dry lentils brown or green lentils for structure
  • 3 cups water for cooking lentils
  • 1 tbsp olive oil for sautéing
  • 1 large onion finely chopped for caramelization
  • 2 cups chopped mushrooms cremini and shiitake preferred
  • 1 cup breadcrumbs whole wheat or gluten-free
  • 1/4 cup fresh thyme chopped
  • 1 tsp smoked paprika adds smoky depth
  • 1 egg beaten, or flaxseed alternative for vegan
  • 2 tbsp tomato paste for glaze

Equipment

  • Loaf pan
  • Large Skillet
  • Saucepan
  • Mixing bowl
  • Spatula
  • Wire rack

Method
 

  1. Start by rinsing your lentils under cold water, then place them in a saucepan with 3 cups water. Bring to a boil, then reduce heat and simmer for 20-25 minutes until tender but still holding their shape. Drain any excess water and set aside to cool slightly.
  2. While the lentils cook, preheat your oven to 180°C (350°F). Grease a standard loaf pan and set it aside. In a large skillet, warm 1 tablespoon of olive oil over medium heat. Add the finely chopped onion and cook, stirring occasionally, for about 8-10 minutes until golden and fragrant, with a sweet smell filling the air.
  3. Add the chopped mushrooms to the skillet with the onions. Cook for another 8 minutes, stirring occasionally, until the mushrooms release their juices and darken in color, developing a rich aroma. Remove from heat and let cool slightly.
  4. In a mixing bowl, combine the cooked lentils, sautéed mushroom and onion mixture, breadcrumbs, chopped thyme, smoked paprika, and beaten egg. Mix everything thoroughly with a spatula until the mixture is cohesive, moist, and easy to shape.
  5. Transfer the mixture into the prepared loaf pan. Press down firmly with the back of a spatula or your hands to compact it evenly, ensuring the loaf will hold together nicely during baking.
  6. Bake the loaf uncovered in the preheated oven for 45-50 minutes, until the top is a deep golden brown and the edges start to pull away slightly from the sides of the pan. This baking time helps develop a crispy crust and intensifies the earthy aroma.
  7. Once baked, remove the loaf from the oven and let it rest in the pan for about 10 minutes. This allows it to set and makes slicing easier. Meanwhile, melt the remaining tomato paste with a little water and brush it over the loaf for a glossy, flavorful glaze.
  8. Carefully transfer the loaf onto a wire rack or plate, then slice with a serrated knife. The slices should hold together well, with a moist interior dotted with bits of mushroom and herbs, and a crispy crust on the outside.
  9. Serve the mushroom lentil loaf warm or at room temperature, perhaps with extra tomato glaze, a side salad, or your favorite vegetables. Enjoy the comforting, earthy aroma and hearty texture that makes this dish a rustic favorite.

Notes

For a vegan version, substitute the egg with flaxseed or chia seed mixture. Feel free to experiment with different herbs or add grated carrots or chopped nuts for extra texture and flavor.