Lentil Loaf

Serves 6 to 8                                                           

Maybe a lentil loaf doesn’t sound that thrilling, but you haven’t had this one yet. It has so much flavor and texture, I think it’s more satisfying than a real meatloaf. Even carnivores will ask for a second slice.

PRODUCE

• 3 medium carrots (about 10 ½ ounces/300 g)

• 1 large yellow onion

• 2 stalks celery

• 5 cloves garlic

• 8 ounces (240 g) cremini mushrooms

• 1 cup (30 g) loosely packed fresh parsley

• 2 cups (400 g) brown lentil 

PROTEIN

• 3 large eggs 

  Health Nut: A Feel-Good Cookbook Jess Damuck

PANTRY

• 1 cup (100 g) walnuts

• 3 bay leaves

• Extra-virgin olive oil

• 1 (4 to 6-ounce/115 g) can tomato paste

• ¾ cup (45 g) nutritional yeast

• ½ cup (30 g) panko breadcrumbs

• Kosher salt and freshly ground black pepper

• ¼ cup smoked soy sauce

• 2 tablespoons apple cider vinegar

• 2 tablespoons maple syrup

• ¼ teaspoon cayenne pepper

Prep the loaf: Preheat the oven to 425ºF (220ºC) with the rack in the center position. Toast the walnuts until golden brown, about 8 minutes. Chop 3 medium carrots, 1 large onion, 2 celery stalks, and 3 cloves garlic and thinly slice 8 ounces (240 g) cremini mushrooms and set aside while you cook the lentils. Peel the remaining 2 cloves garlic. Add the lentils and 8 cups (2 liters) water to a medium pot, along with the remaining whole cloves garlic and 3 bay leaves. Bring To a boil and then reduce the heat to a simmer for about 25 minutes, until the lentils have just a little tooth to them. Drain any liquid and transfer the lentils to a large bowl, removing the bay leaves and garlic cloves. 

Cook the aromatics: Return your medium pot to the stove over medium heat. Add ¼ cup (60 ml) olive oil and sauté the carrots, onion, celery, and chopped garlic until just tender, about 6 minutes. Add 3 tablespoons tomato paste, cook down for a minute or two, then add the mushrooms. Cook the veggies until most of the mushroom liquid is absorbed, about 6 minutes. 

Make the loaf mixture: Add the vegetable mixture and all but 1 cup (200 g) of the cooked lentils to a food processor, and pulse until combined but not mushy. Mix in the remaining lentils, the toasted walnuts, 1 cup (30 g) fresh parsley, ¾ cup (45 g) nutritional yeast, ½ ̨cup (30 g) breadcrumbs, 3 large eggs, 4 teaspoons kosher salt, and 1 teaspoon pepper. 

Make the glaze: In a small bowl, mix the remaining 4 tablespoons (60 ml) tomato paste, 2 tablespoons smoked soy sauce, 2 tablespoons vinegar, 2 tablespoons maple syrup, and ¼ teaspoon cayenne. 

Bake and serve: Line a 9 by 5-inch (23 by 12 cm) loaf pan with parchment paper, leaving overhang on two sides so you can lift it out, and set it on a baking sheet to catch drips. Brush the parchment with a little oil. Add the loaf to the pan, brush with the glaze, cover the pan with foil, and cook for 50 minutes. Uncover and cook for 10 to 15 minutes, until the glaze begins to brown in spots. Let the loaf rest 15 minutes before serving. Leftovers can be wrapped in foil and stored in the fridge for up to 4 days or frozen for up to 3 months.

Reprinted from the new book Health Nut: A Feel-Good Cookbook by Jess Damuck. Text copyright © 2024 by Jess Damuck. Photographs copyright © 2024 by Linda Pugliese. Published by Abrams.

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