Lentil Loaf with Cranberry Glaze
Lentil Loaf with Cranberry Glaze is a hearty and flavorful meatless main course that's perfect for a weeknight meal. The lentils are cooked in vegetable broth until tender, then combined with chopped celery, onion, carrot, garlic, rolled oats, and walnuts. The loaf is then baked in a preheated oven until golden brown and cooked through. While the loaf is baking, a simple cranberry glaze is prepared and spooned over the top before serving.
Lentils have been a staple food in many cultures for centuries, and for good reason. They're a good source of protein, fiber, and iron, and they're also relatively inexpensive. Lentils are also a versatile ingredient that can be used in a variety of dishes, from soups and stews to salads and main courses. This Lentil Loaf with Cranberry Glaze is a hearty and flavorful meatless main course that's perfect for a weeknight meal. The lentils are cooked in vegetable broth until tender, then combined with chopped celery, onion, carrot, garlic, rolled oats, and walnuts. The loaf is then baked in a preheated oven until golden brown and cooked through. While the loaf is baking, a simple cranberry glaze is prepared and spooned over the top before serving. The result is a delicious and satisfying dish that's sure to please everyone at the table. Lentils are a good source of protein, fiber, and iron, and they're also relatively inexpensive. This makes them a great option for budget-minded cooks. The addition of chopped celery, onion, carrot, and garlic adds flavor and texture to the loaf, while the rolled oats and walnuts add substance. The cranberry glaze is a sweet and tangy complement to the savory lentil loaf.
Lentil Loaf with Cranberry Glaze Lentil Loaf with Cranberry Glaze Lentil Loaf with Cranberry Glaze Lentil Loaf with Cranberry Glaze
Prep time: 20 | Cook time: 45 | Serves: 4
Ingredients
  • 1 cup dried brown lentils
  • 2 cups vegetable broth
  • 3 celery stalks, chopped
  • 1 onion, chopped
  • 1 carrot, chopped
  • 2 cloves garlic, minced
  • 1/2 cup rolled oats
  • 1/2 cup chopped walnuts
Instructions
  1. Rinse and sort the lentils.
  2. Combine the lentils, vegetable broth, celery, onion, carrot, garlic, rolled oats, and walnuts in a large bowl.
  3. Mix well and let sit for 1 hour.
  4. Preheat oven to 350 degrees F (175 degrees C).
  5. Transfer the lentil mixture to a lightly greased 9x13-inch baking dish.
  6. Bake for 45-50 minutes, or until the lentils are tender.
  7. While the lentil loaf is baking, prepare the cranberry glaze.
  8. Combine the cranberries, orange juice, and maple syrup in a small saucepan.
Why It Works
  • The lentils are cooked in vegetable broth until tender, which helps to develop their flavor and make them easy to digest.
  • The addition of chopped celery, onion, carrot, and garlic adds flavor and texture to the loaf.
  • The rolled oats and walnuts add substance and help to bind the loaf together.
  • The cranberry glaze is a sweet and tangy complement to the savory lentil loaf.
  • This dish is a good source of protein, fiber, and iron, and it's also relatively inexpensive.