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Lentil and Walnut Loaf with Tangy Tomato Glaze
Original recipe: 6 servings · Prep: 20 min · Cook: 90 min · Total: 145 min
By PowerProteinPlates Editorial TeamPublished Apr 6, 2026 | Updated Oct 17, 2026
American
145 mins
plant-basedmeal-prep-friendlyeasy-recipeswhole-foodsbudget-friendly
Lentils, finely chopped walnuts and oats baked in a loaf pan under a tomato glaze. Cook and drain the lentils before mixing and baking. Estimated timing (not kitchen-tested): preparation 20 minutes; cooking 90 minutes; additional elapsed time 35 minutes; total about 145 minutes. Additional time includes the relevant cooling, chilling, soaking, marinating or resting stages. Cooling varies with room temperature and portion size. Times are planning estimates based on the instructions. Follow the stated doneness and temperature checks, and extend cooking or cooling as needed.
Prep
20 min
Cook
90 min
Total
145 min
Servings
6
Difficulty
medium
Cuisine
American
Ingredients
Servings
6
- 1 cup dried green or brown lentils
- 2 1/2 cups water or low-sodium vegetable broth
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 1/2 cups walnuts, finely chopped
- 1 cup rolled oats (use gluten-free if preferred)
- 2 tablespoons ground flaxseed
- 6 tablespoons water (for flax egg)
- 1/4 cup nutritional yeast
- 2 tablespoons soy sauce or tamari
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- For the Tangy Tomato Glaze
- 1/2 cup tomato paste
- 2 tablespoons maple syrup
- 1 tablespoon apple cider vinegar
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Pinch of salt
Instructions
-
Preheat oven to 350°F (175°C). Line an 8x4 inch loaf pan with parchment paper or lightly grease it.
-
Rinse lentils under cold water. In a medium saucepan, combine lentils and 2 1/2 cups water or vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 20-25 minutes until lentils are tender and most liquid is absorbed. Drain excess liquid and set aside to cool.
-
Prepare flax egg by mixing ground flaxseed with 6 tablespoons water in a small bowl. Let sit for 5-10 minutes until gel-like.
-
Heat olive oil in a skillet over medium heat. Sauté chopped onion for 5-7 minutes until soft and translucent. Add minced garlic and cook for 1-2 more minutes until fragrant. Remove from heat.
-
In a large bowl, combine cooked lentils, onion and garlic mixture, chopped walnuts, rolled oats, nutritional yeast, soy sauce, smoked paprika, thyme, salt, pepper, and flax egg. Mix well until the mixture is moist and holds shape when pressed. Add more oats if too wet or a splash of water if too dry.
-
Transfer mixture into the prepared loaf pan, pressing firmly to create an even surface.
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Whisk together all tomato glaze ingredients in a small bowl until smooth. Spread evenly over the loaf's surface.
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Bake for 45-50 minutes until the loaf is firm and the glaze is slightly caramelized.
-
Let cool in the pan for 10-15 minutes before lifting out with parchment paper. Slice into 6-8 pieces.
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Refrigerate leftovers promptly in a covered container for up to 3 days. Reheat until hot throughout.
-
Optional: Pair with steamed greens, roasted vegetables, or a fresh salad for an accompaniment.
Timing note
Cook lentils 20-25 minutes until tender, drain and cool, then prepare the loaf. Baking takes 45-50 minutes followed by 10-15 minutes cooling; the former 70-minute total omitted stages.
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