Next Level Lentil Loaf: A Recipe for a Festive Feast

I’m so happy to share a recipe from my new eBook, Festive Feast: Plant-Based Eating for the Holiday Season, with TBB community. Whether you’re looking for some healthier options for Thanksgiving or Christmas this year, you have a plant-based family member that you want to accommodate at the table or you yourself are plant-based and need some options and ideas on what to cook this holiday season, I have you covered! The Next Level Lentil Loaf is a huge recipe, but it’s one of my favorites for sure. It’s so flavorful, has the perfect hearty texture (without being too heavy) and I’ve been told that it actually is a great alternative to meat loaf – in the most delicious way. I hope you love it and for more recipes from Festive Feast, snag a copy of the book on my website.

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LENTIL LOAF

INGREDIENTS

1/2 cup dry green lentils, rinsed
1 bay leaf
1 Tbsp cumin seeds
1 tsp fennel seeds
1 1/3 cup water
1 Tbsp olive oil
1 large onion, chopped
3 cloves garlic, minced
2 carrots, peeled and chopped
1 cup celery, chopped
¼ cup chopped walnuts, roasted
¼ cup chopped pecans, roasted
1 cup rolled oats
½ cup raw, unsalted sunflower seeds
½ cup dried cranberries
2/3 cup spinach
¼ cup shaved almonds
4 Tbsp tamari
3 Tbsp tomato paste
2 Tbsp chia seeds
2 Tbsp nutritional yeast
1 Tbsp pure maple syrup
1 tsp apple cider vinegar
1 tsp dried thyme
2 tsp dried oregano
1 tsp cayenne pepper
salt & pepper to taste

Tomato Maple Glaze //

1/3 cup tomato paste
1 ½ Tbsp pure maple syrup
2 Tbsp balsamic vinegar
pinch of pink salt

DIRECTIONS

Begin by cooking the lentils. Add the lentils, bay leaf, cumin seeds and water to a pot and cook on high heat.

While they’re cooking, preheat the oven to 250 degrees Fahrenheit and line a baking sheet with parchment paper. Spread the walnuts on the sheet and bake for a few minutes. They will roast quickly—keep a close eye on them and be careful to not burn them. Remove them from the oven and set aside.

Add the olive oil to a skillet and sauté the onion and garlic until they’re lightly golden.

Once the lentils have finished cooking (and all of the water has absorbed), remove the bay leaf and set 1/2 a cup of the cooked lentils aside.

Combine the rest of the cooked lentils, the onion and garlic and all remaining ingredients (except for the Tomato Maple Glaze ingredients) in a food processor and pulse until mixture is combined and the texture is to your liking. You want the mixture to stick together, but you don’t want it to be completely pulverized.

Transfer to a bowl and stir in the 1/2 cup cooked green lentils.

Press the mixture into parchment-lined loaf pan.

Prepare the Maple Glaze by whisking ingredients in a bowl. With a spatula, spread the glaze on top of the lentil loaf.

Bake for 30 minutes at 350 degrees Fahrenheit or until the top of the loaf is slightly firm and darker in color.

Enjoy!

Related recipes: Super Lentil Burgers, Plant-Based Recipes for Your Holiday Table, and lVegan Shepard’s Pie


ASHLEY WOOD is a recipe developer and writer from Winnipeg, Canada. With a passion for health, wellness and vegetables, Ashley creates simple and inexpensive vegan recipes made from whole ingredients that are often seasonal, sometimes gluten-free and occasionally raw. Ashley believe in celebrating the benefits of living a vegan lifestyle and at the very least, hopes to inspire others to eat more plants, smile and live with some Sunshine.

Connect with Ashley on her websiteFacebook, and Instagram.

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