Ingredients
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For the loaf:
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2.5 cups cooked lentils
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1 bay leaf
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1 onion, finely chopped
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1 carrot, finely chopped
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1 red bell pepper, finely chopped
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4 garlic cloves
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400 g mushrooms
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4 sprigs fresh thyme, leaves only
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1 tsp smoked paprika
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1 tsp oregano
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1 tsp sea salt
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2 tbsp tomato paste
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1 cup gluten-free oats
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For the tomato glaze:
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2 tbsp tomato paste
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2 tbsp maple syrup
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1 tbsp lemon juice
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1 tsp garlic powder
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1 tsp onion powder
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1/4 tsp sea salt
Steps
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1
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Cook the lentils in a large pot with the bay leaf until soft and fragrant. |
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2
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In a pan, sauté the onion, carrot, bell pepper, and garlic with a splash of water. Add more water as needed to prevent sticking or burning. |
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3
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Once the vegetables have softened, add the spices and chopped mushrooms. Cook for another 5–7 minutes. Add the tomato paste and the cooked lentils (remove the bay leaf first) and stir well. If you don’t have tomato paste, you can use tomato sauce—just cook it down a little to thicken. Turn off the heat and stir in the oats. |
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4
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Transfer the mixture to a food processor and pulse until well combined and smooth. Scoop the mixture into a loaf pan and flatten the top. |
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5
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In a small bowl, mix all ingredients for the tomato glaze with a little water, then brush it over the top of the loaf. |
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6
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Bake at 180°C (350°F) for 40–45 minutes. |
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7
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The loaf is best once it has fully cooled and set—it's even better the next day. |
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