Lentil loaf

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings: - 8 people

Author: Nico Pallotta

FOR THE LENTIL LOAF

2 tablespoons extra virgin olive oil
1 large onion finely chopped
2 medium carrots finely chopped
2 ribs celery finely chopped
3 cloves garlic pressed
3 tablespoons tomato paste
1 teaspoon dried oregano
1 teaspoon paprika
1 teaspoon salt
⅛ teaspoon black pepper
3 cans (15-ounces each) (720 grams) lentils brown or green, drained well. Or 2½ cups of cooked lentils.
1 cup (100 grams) quick-cooking oats or rolled oats
3 tablespoons parsley chopped
1 large egg beaten
¾ cup (75 grams) parmesan cheese grated

FOR THE KETCHUP GLAZE

1½ cup (360 grams) ketchup
2 tablespoons apple cider vinegar
1 tablespoon sugar optional
¼ teaspoon salt
½ teaspoon garlic powder
½ teaspoon onion powder optional

Preheat the oven to 375°F or 190°C. Line your loaf pan with parchment paper, letting some paper hang out so you can pull the loaf out once it’s cooked.
Heat 2 tablespoons extra virgin olive oil in a large skillet. Add 1 large onion, 2 medium carrots, 2 ribs celery, 3 cloves garlic (all finely chopped) and cook gently for 10 minutes. Stir often.
Add 3 tablespoons tomato paste, 1 teaspoon dried oregano, 1 teaspoon paprika, 1 teaspoon salt, and ⅛ teaspoon black pepper and cook one more minute.
Turn the heat off, add 3 cans (15-ounces each) lentils (drained well), 1 cup quick-cooking oats, and 3 tablespoons parsley.
Stir to combine, then transfer the mixture into a food processor, and pulse until coarsely blended.
Tip: alternatively, blend it into the skillet with an immersion blender.
Transfer mixture back to the pan and stir in 1 large egg (beaten) and ¾ cup parmesan cheese (grated).
Tip: if you are vegan, omit the egg and substitute non-dairy cheese for the parmesan.
Mix well, then transfer into the loaf pan and flatten with the back of a spoon.
Bake at 375°F or 190°C for 30 minutes.
In a separate bowl, whisk 1½ cup ketchup with 2 tablespoons apple cider vinegar, 1 tablespoon sugar, ¼ teaspoon salt, ½ teaspoon garlic powder, and ½ teaspoon onion powder.
Then, take the lentil loaf out of the oven, pour the ketchup glaze on top, and bake for 15 more minutes.
Take the lentil loaf out of the pan by pulling the parchment paper that hangs on the sides.
Arrange it on a cutting board or serving platter, and slice it into ¾-inch (2 cm) slices.

Nutrition information is an estimate for 1 serving (2 slices of ¾-inch/2cm each) out of 6 servings.

STORAGE & MAKE AHEAD

Make ahead: lentil loaf is an excellent recipe to prepare in advance. You can do all the steps up to the baking. Once the lentil mixture is in the loaf pan, store it in the refrigerator for up to 2 days before baking it as instructed.

Refrigerator: keep leftovers in the fridge in an airtight container for up to 3 days.

Freezer: Let the lentil loaf leftovers cool down completely, then transfer them to a freezer-friendly container and freeze them for up to 3 months.

Thaw & Reheat: thaw slowly, over several hours, in the refrigerator. Reheat in the microwave for 3 to 5 minutes.

SUBSTITUTIONS

Lentils: Choose between brown lentils, green lentils, or French green lentils. Both canned lentils and homecooked dry lentils are suitable for this recipe.

Oats: You can use quick-cooking oats or rolled oats.

Herbs & Spices: Substitute dried thyme, basil, Italian herb mix, or rosemary for thyme.

Egg (optional): if you are vegan, you can keep it out without adjusting the recipe.

Parmesan cheese: Substitute a non-dairy parmesan or any other vegan cheese. Or substitute two tablespoons of soy sauce, tamari sauce, or vegan Worcestershire sauce for parmesan.