Mushroom Lentil Loaf

Mushroom Lentil Loaf is one of my favorite dishes and makes for an easy, versatile, comforting and nutritious meal. It is very forgiving and is easily adaptable to your preference or what is on hand. Don’t have walnuts but do have sunflower seeds? Great! Want a different taste? Skip the tomato sauce and substitute (lower sodium) salsa. It is great served along with roasted veggies and some mashed potatoes but is also great served as the star of an open-faced sandwich with avocado or melted cheese. And it freezes well so that when life happens (which it always does…) you have something waiting for you in the freezer! Can’t get much better than that, right?

 

 

Mushroom Lentil Loaf
Mushroom Lentil Loaf
Print Recipe
Mushroom Lentil Loaf is an easy, versatile, comforting and nutritious meal.
Servings Prep Time
6-8 servings, or 1 loaf 45 minutes
Cook Time
45 minutes
Servings Prep Time
6-8 servings, or 1 loaf 45 minutes
Cook Time
45 minutes
Mushroom Lentil Loaf
Mushroom Lentil Loaf
Print Recipe
Mushroom Lentil Loaf is an easy, versatile, comforting and nutritious meal.
Servings Prep Time
6-8 servings, or 1 loaf 45 minutes
Cook Time
45 minutes
Servings Prep Time
6-8 servings, or 1 loaf 45 minutes
Cook Time
45 minutes
Ingredients
Servings: servings, or 1 loaf
Instructions
  1. Rinse the lentils and then combine them with the water or vegetable broth in a medium-size pot over high heat. Add bay leaf. Bring to a boil and then reduce heat to low and simmer for about 30 minutes until lentils are tender and water is gone. Once lentils are tender, drain any remaining liquid and place lentils in a large bowl. Remove bay leaf.
  2. Preheat oven to 375. While lentils are cooking, add olive oil to sauté pan. Cook onion, carrot, bell pepper, mushrooms, thyme and oregano in olive oil until soft, about 5 minutes. Combine sautéed veggies and herbs with cooked lentils in bowl. Add oats and walnuts, Worcestershire sauce and tomato sauce. Mix well to evenly distribute ingredients.
  3. Grease a loaf pan and place lentil mixture into pan. Bake at 375 for 45 minutes until loaf firms up and top is browned. Allow to cool for 10-15 minutes before serving.
Recipe Notes

*This recipe freezes well. Allow it to cool completely. Slice into individual serving sizes, place each on wax paper and wrap in plastic wrap and place in Ziploc bag or other airtight container label and date, and then freeze. When ready to serve, defrost at room temperature then reheat in the oven at 350 degrees for 20 minutes, or until heated through.

Share this Recipe
Powered byWP Ultimate Recipe

Pin It on Pinterest

Share This