How to Make Mushroom, Walnut & Spinach Lentil Loaf
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Preheat oven to 375°F (190°C). Line a loaf pan with parchment paper.
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Heat olive oil in a skillet over medium. Sauté onion, garlic, mushrooms, and spinach until soft, about 5 minutes.
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In a large bowl, mash lentils slightly. Add sautéed veggies, walnuts, oats, ground flaxseed, thyme, oregano, salt, and pepper. Mix thoroughly.
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Press mixture into loaf pan. Spread tomato paste evenly over top.
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Bake for 35 minutes. Cool 10 minutes before slicing.
Pro Tips for Perfect Mushroom, Walnut & Spinach Lentil Loaf
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of cooked green lentils, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Mushroom, Walnut & Spinach Lentil Loaf?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Mushroom, Walnut & Spinach Lentil Loaf?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for cooked green lentils?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain nuts depending on the specific ingredients you use. Always check labels and make swaps as needed.