Lentil Loaf with a Balsamic Glaze

Apparently last week was the week of the lentil. Two entire meals that centered around the legume. Great planning, huh.

In my pre-veggie days I loved my muddah’s meatloaf. It was one of the few dishes we made with red meat. And we devoured every single meaty morsel. We always served it with mashed potatoes and peas. It just didn’t get any better than that.

It’s been over two years since we’ve had that comforting slice of home. And I must have been craving it when I did our menu planning. Why else would I attempt such a thing?

Believe me, it wasn’t an easy sell. The Hubster asked me approximately 17.35 times if I really wanted to make it. Particularly since we were having dinner guests. I am happy to report that everyone enjoyed it. Even our non-vegetarian friends.

Inspiration for our meal from The Awl, and their recipe for a lentil loaf.

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Lentil Loaf with a Balsamic Glaze

Lentil Loaf with a Balsamic Glaze The Glaze
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 -6

Ingredients

For the balsamic glaze:

  • 1/2 cup balsamic vinegar
  • 2 to 3 tablespoons honey or agave nectar
  • 3 tablespoons olive oil
  • 2 garlic cloves minced

For the lentil loaf:

  • 1 cup green lentils well rinsed
  • 21/2 cup water
  • 1/2 tsp salt
  • 1 tbs olive oil
  • 1 medium onion diced
  • 2 medium carrots diced
  • 1/2 tsp pepper
  • 1 tbs organic tamari or soy sauce
  • 3/4 cup rolled oats finely ground
  • 3/4 cup flax meal
  • 1/2 cup chickpea flour
  • 1-2 onions caramelized

Instructions

To make the balsamic glaze:

  1. Whisk the vinegar, honey, oil, and garlic in a bowl.
  2. Pour the marinade into a small saucepan.
  3. Bring the marinade to a boil and simmer until it thickens slightly and becomes syrupy, whisking often, about 15 minutes.
  4. Spoon off any excess oil from the sauce, if desired, and set aside.

For the lentil loaf:

  1. Preheat oven to 350°F.
  2. Place the lentils, water, and salt in saucepan, bring to a boil. Lower heat, cover, and simmer for about 45 minutes; until water is nearly gone and lentils are very soft, with splitting skins.
  3. Sauté the onion and carrot in oil until soft, about 5 minutes.
  4. Mix the lentils, onions, carrots, pepper, and soy sauce in the large bowl, then mix in the ground oats, flax meal, and chickpea flour.
  5. Knead mixture for 2-3 minutes to evenly distribute the ingredients and to activate chickpea flour.
  6. Form the lentil mixture into a loaf and place in a greased baking dish or pan.
  7. Place in oven and bake for 30 minutes.
  8. Garnish with caramelized onions and drizzle balsamic glaze on top.

Allergen Information

Nightshade free, dairy free, wheat free*, gluten free*, corn free, and egg free.
*If you avoid wheat and/or gluten, make sure to use Tamari or Bragg’s Liquid Aminos instead of soy sauce.

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Written by

Emily Levenson is learning to trust her gut all over again. She is committed to listening to AND following the nuggets of wisdom her gut has been dishing out for decades. You can follow Emily's journey here on the blog, through the Nourish + Flourish podcast, and through her posts on Instagram.

11 comments / Add your comment below

  1. The glaze looks especially delicious! Mmmmm balsamic!

    However, I just wanted to point out that honey is technically not vegan. I know there are some vegans who don’t have a problem with it, but it’s an animal product, and therefore not actually vegan – and many vegans do not eat it. Just wanted to make a note of that. Agave nectar would be a great substitute for honey, though.

  2. Pingback: Tuesday’s With Mama: Emily’s Lists : The Reluctant Vegetarian

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