Lentil-Walnut Loaf with Tomato Glaze
A hearty, savory plant-based loaf featuring brown lentils and toasted walnuts, topped with a tangy tomato glaze. This vegetarian (vegan, gluten-free) ready in about 65 minutes pairs brown lentils, walnuts, rolled oats for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.5 cups brown lentils
- 1/4 cup walnuts
- 1/2 cup rolled oats
- 1 medium carrot
- 1/2 cup onion
- 2 tbsp tomato paste
- 1 tbsp balsamic vinegar
- 2 tbsp flaxseed meal
- 1 tsp dried thyme
Instructions
- Step 1: Cook 1.5 cups brown lentils according to package directions; drain and cool. Pulse 1/4 cup walnuts in a food processor until finely chopped, then add 1/2 cup rolled oats and process until crumbly.
- Step 2: Finely grate 1 medium carrot and finely chop 1/2 cup onion. Sauté in a skillet over medium heat with 2 tbsp tomato paste and 1 tbsp balsamic vinegar for 5 minutes until vegetables soften and mixture thickens.
- Step 3: In a large bowl, combine cooked lentils, walnut-oat mixture, sautéed vegetables, 2 tbsp flaxseed meal, and 1 tsp dried thyme. Press into a greased loaf pan and bake at 375°F (190°C) for 40 minutes until firm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lentil-Walnut Loaf with Tomato Glaze take to make?
Total time is about 65 minutes (25 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Lentil-Walnut Loaf with Tomato Glaze?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep brown lentils from drying out.
Can I substitute ingredients in Lentil-Walnut Loaf with Tomato Glaze?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Lentil-Walnut Loaf with Tomato Glaze for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Lentil-Walnut Loaf with Tomato Glaze vegan?
Yes — this recipe is tagged vegan, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
My kids loved the lentil-walnut texture. Made it for my mother-in-law and she said it was better than meatloaf!
- ★★★★★
Perfect for a meatless Monday. The recipe is straightforward and the flavor is rich.
- ★★★★★
This loaf was a hit at my vegan potluck! The tomato glaze really tied it all together.
