2 cups red lentils (red really are the best as they get really mushy)
4 cups water or broth
1 large onion, very finely diced
3 cloves garlic, crushed
1 tablespoon oil
1/2 cup parsley, coarsely chopped
1/2 cup walnuts
1/2 cup breadcrumbs
1/2 cup ketchup
3 tablespoons soy sauce, or more to taste
3 tablespoons vegan Worcestershire sauce (such as Annie's), or more to taste
1 teaspoon Italian seasoning
1 teaspoon black pepper
salt, to taste
1/4 cup ketchup
1/4 cup brown sugar
- Preheat oven to 350 degrees F. Begin with placing red lentils and water/broth in a pot, and bring to a boil. Turn down heat to low and simmer, covered, until lentils are cooked and mushy - about 30 minutes. Stir occasionally.
- Meanwhile, in a food processor pulse onion and garlic until very finely chopped. Add to a heated pan with oil and saute until softened, about 5-10 minutes. Put aside.
- In the food processor, pulse walnuts and parsley until finely ground. Put aside. When lentils are done, add walnut mixture, onion mixture and all remaining ingredients to pot and mix well. Taste and season accordingly.
- Scoop into a loaf pan and bake for 45 minutes. Allow to cool at least 10 minutes before serving to set. If using optional glaze, during the last 20 minutes of baking, mix ketchup and brown sugar, and spread on top of loaf for a sweet and savoury glaze.
Source of recipe: This is inspired by Colleen Patrick Goudreau's "Old Fashioned Lentil Loaf" - this recipe has a bit of a stronger flavour and when you use red Lentils, it is virtually fool-proof to give you a dense, delicious lentil loaf that can slice very easily! Enjoy with some vegan mashed potatoes, sauteed kale and whatever else your heart desires. Perfect for the holidays or to impress non-vegan friends. My family is full of omnivores but I did make an entire Vegan Christmas feast for them last year, and this had rave reviews!
Makes: 1 loaf, feeds 4-6 very hungry people, Preparation time: 30 min, Cooking time: 45 min