Dinner recipe · from the recipe book

Maple-Glazed Lentil Walnut Loaf

Name: Maple-Glazed Lentil Walnut Loaf
Prep time: 45 min
Cook time: 1 h 30 min
Total time: 2 h 15 min
Yield: 8 servings
Ingredients: 1½ cups (300 g) Brown or green lentils, dry, rinsed; 3⅓ cups (800 g) Water; 2 tbsp (27 g) Olive oil; 1½ medium (160 g) Yellow onion, finely diced; 3 medium (180 g) Carrots, grated; 2 stalks (80 g) Celery, finely diced; 4¼ cups sliced (300 g) White mushrooms, finely chopped; 4 cloves (12 g) Garlic, minced; ¾ cup chopped (100 g) Walnuts, toasted and chopped; 1¼ cups (100 g) Old-fashioned rolled oats; 3 tbsp (21 g) Ground flaxseed; 2 tbsp (30 g) Low-sodium soy sauce; 2 tsp (2 g) Dried thyme; ¾ tsp (1 g) Dried rosemary, crumbled; ½ tsp (1 g) Black pepper; ½ tsp (3 g) Salt; ¼ cup (70 g) Tomato paste; 2 tbsp (40 g) Maple syrup; 1 tbsp (16 g) Balsamic vinegar

A hearty, savory loaf of earthy lentils, browned mushrooms and toasted walnuts with a tangy maple-tomato glaze and tender, sliceable crumb.

Oven
2 hr 15 min · 45 min hands-on
Serves 8
Vegan

46–60 g carbs
Fiber 6 g+
Sodium 600 mg or less
Sat fat 4 g or less
500 calories or less

Ingredients

1½ cups300 gBrown or green lentils, dryrinsed
3⅓ cups800 gWater
2 tbsp27 gOlive oil
1½ medium160 gYellow onionfinely diced
3 medium180 gCarrotsgrated
2 stalks80 gCeleryfinely diced
4¼ cups sliced300 gWhite mushroomsfinely chopped
4 cloves12 gGarlicminced
¾ cup chopped100 gWalnutstoasted and chopped
1¼ cups100 gOld-fashioned rolled oats
3 tbsp21 gGround flaxseed
2 tbsp30 gLow-sodium soy sauce
2 tsp2 gDried thyme
¾ tsp1 gDried rosemarycrumbled
½ tsp1 gBlack pepper
½ tsp3 gSalt
¼ cup70 gTomato paste
2 tbsp40 gMaple syrup
1 tbsp16 gBalsamic vinegar

Steps

Simmer the lentils in the water in a covered pot for 25 to 30 minutes until very tender; drain any extra liquid and let cool slightly.
Mix the flaxseed with 3 tablespoons of warm water and set aside to thicken.
Heat the olive oil in a large skillet over medium heat. Cook the onion, carrot and celery for 8 minutes until soft.
Add the mushrooms and cook 8 to 10 minutes until their liquid cooks off and they brown. Stir in the garlic, thyme and rosemary for 1 minute.
Heat the oven to 350°F (175°C) and line a 9x5-inch loaf pan with parchment.
Pulse the oats in a food processor until coarse, then add half the lentils and pulse into a rough paste.
In a bowl, combine the paste, remaining lentils, vegetables, walnuts, flax mixture, soy sauce, salt, pepper and 2 tablespoons of the tomato paste. Press firmly into the pan.
Whisk the remaining tomato paste with the maple syrup and balsamic and spread over the top.
Bake 55 to 60 minutes until the edges are browned and the top is set.
Rest in the pan 15 minutes so it firms up, then lift out and slice into 8 pieces.

Contains: Tree nuts, Gluten, Soy.

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Saved in the Every Helping recipe book on October 19, 2026.

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Maple-Glazed Lentil Walnut Loaf

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