Mushroom & Walnut Lentil Loaf with Tomato Glaze
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-inspired vegetarian (vegetarian, gluten free) ready in about 70 minutes pairs cooked brown lentils, finely chopped cremini mushrooms, toasted and chopped 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 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 cup, cooked brown lentils
- 150 g, finely chopped cremini mushrooms
- 1/2 cup, toasted and chopped walnuts
- 1/2 cup, finely diced onion
- 1/2 cup, grated carrot
- 2 tbsp ground flaxseed
- 3 tbsp water
- 1 tbsp tomato paste
- 1 tsp soy sauce
- 1/2 tsp dried thyme
- 1/4 cup tomato glaze
Instructions
- 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.
- 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.
- Step 3: Press mixture firmly into a greased 8x4-inch loaf pan. Smooth the top with a spatula and score a shallow crosshatch pattern.
- 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.
- Step 5: Let rest for 15 minutes before slicing to allow the loaf to set.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Mushroom & Walnut Lentil Loaf with Tomato Glaze take to make?
Total time is about 70 minutes (25 min prep + 45 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 Mushroom & Walnut Lentil 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 cooked brown lentils from drying out.
Can I substitute ingredients in Mushroom & Walnut Lentil 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 Mushroom & Walnut Lentil 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 Mushroom & Walnut Lentil Loaf with Tomato Glaze vegetarian?
Yes — this recipe is tagged vegetarian, 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
- ★★★★★
Kids gobbled it up without complaints — that's a 5-star in my book.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
