Mushroom & Walnut Lentil Loaf with Tomato Glaze

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A hearty, protein-packed vegetarian loaf with earthy mushrooms and toasted walnuts, topped with a sweet-tart tomato glaze for a show-stopping centerpiece. This vegetarian recipe (gluten free), ready in about 70 minutes, pairs brown lentils, cremini mushrooms, walnuts 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 rice, quinoa, or a quick salad. 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.

Prep: 25 min Cook: 45 min Serves 6 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a food processor, pulse 150g finely chopped cremini mushrooms and 1/2 cup chopped toasted walnuts until finely chopped but not puréed, about 20 seconds.
  2. Step 2: In a bowl, combine 1 cup cooked brown lentils, 1/2 cup diced onion, 1/2 cup grated carrot, 2 tbsp ground flaxseed, 3 tbsp water, 1 tbsp tomato paste, 1 tsp soy sauce, and 1/2 tsp dried thyme. Add the mushroom-walnut mixture and mix until fully combined.
  3. Step 3: Press mixture firmly into a greased 8x4-inch loaf pan. Smooth the top with a spatula and score a shallow crosshatch pattern.
  4. Step 4: Bake at 375°F for 40 minutes until firm to the touch. Remove from oven, brush with 1/4 cup tomato glaze, and return to oven for 5 minutes to set glaze.
  5. Step 5: Let rest for 15 minutes before slicing to allow the loaf to set.

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