Vegetarian · ALWAYS FREE
Mushroom, walnut & lentil loaf
A savory lentil loaf binds finely chopped mushrooms and walnuts with oats and egg under a tomato-paste glaze.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Simmer lentils in plenty of water for 25-35 minutes until tender but not disintegrating; drain very thoroughly. Heat the oven to 375°F (190°C). Line an 8 1/2 by 4 1/2-inch (22 by 11 cm) loaf pan with parchment. For gluten-free preparation, use gluten-free-labeled oats and check all packaged ingredients.
- Meanwhile cook onion and carrot in oil for 7-8 minutes in a wide skillet. Add mushrooms and thyme; cook 10-12 minutes until mushroom liquid has evaporated. Transfer to a bowl and cool for 10 minutes so egg will not scramble.
- Mash about two thirds of the lentils. Combine all lentils with cooked vegetables, walnuts, oats, beaten egg, 0.705 oz tomato paste, salt and pepper. Pack firmly into the pan, pressing out large air pockets. Mix the remaining 0.705 oz tomato paste with the 1.06 oz water and spread over the top.
- Bake for 40-45 minutes until firm and the center reaches 165°F (74°C). Rest in the pan for 15 minutes before lifting out and cutting into six equal thick slices. Nutrition begins with dry lentils; losses in discarded cooking water are not measured. Refrigerate within 2 hours, use within 3-4 days and reheat to 165°F (74°C).
Estimated nutrition
Per serving · 1 of 6- Calories
- 325 kcal
- Protein
- 15.7 g
- Total carbohydrate
- 40.1 g
- Total fat
- 12.9 g
- Total sugars
- 5.1 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Raw or dry food profiles match pre-cooking edible masses. All listed oil and retained cooking liquid are counted. Cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions define yield; counted biscuits, eggplant rolls, loaf slices and custard cups are explicitly divided. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero.
View the ingredient calculations · Source 1 · Source 2 · Source 3 · Source 4Why it’s in this collection
- Vegetarian: Complete ingredient review of Mushroom, walnut & lentil loaf: dry brown or green lentils; cremini mushrooms; onion; carrot; walnuts; old-fashioned rolled oats; beaten egg without shell; olive oil; tomato paste; water for glaze; dried thyme; fine salt; ground black pepper. No meat, fish, gelatin or animal-rennet cheese is listed; eggs or dairy may be present.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified.
Supporting reference · Supporting reference - Gluten-Free: Complete ingredient review of Mushroom, walnut & lentil loaf: dry brown or green lentils; cremini mushrooms; onion; carrot; walnuts; old-fashioned rolled oats; beaten egg without shell; olive oil; tomato paste; water for glaze; dried thyme; fine salt; ground black pepper. No wheat, barley or rye ingredient is listed. Oats, when present, must be labeled gluten-free; all packaged ingredients require label checks.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified. Use gluten-free-labeled oats, baking powder, spices and other packaged ingredients as applicable; avoid gluten cross-contact. This is not a celiac or allergy safety guarantee.
Supporting reference - Dairy-Free: Complete ingredient review of Mushroom, walnut & lentil loaf: dry brown or green lentils; cremini mushrooms; onion; carrot; walnuts; old-fashioned rolled oats; beaten egg without shell; olive oil; tomato paste; water for glaze; dried thyme; fine salt; ground black pepper. No milk, butter, cream, cheese, yogurt, whey or casein is listed. Breadcrumbs, where used, must meet the explicit milk-free label condition.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified. Check packaged products, especially breadcrumbs, for milk-derived additions and cross-contact.
Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
