Description
Vegetarian Lentil Mushroom Loaf with Cranberry Glaze is a hearty, flavorful dish that combines earthy lentils and savory mushrooms drizzled with a tangy cranberry glaze. This delightful loaf offers a perfect balance of textures and flavors, making it an ideal centerpiece for family dinners or special gatherings. Each bite delivers warmth and satisfaction, ensuring everyone at the table will be asking for seconds.
Ingredients
Scale
- 1 cup brown or green lentils
- 1 cup fresh mushrooms, chopped
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 cup whole-grain breadcrumbs
- 1 cup homemade or store-bought cranberry sauce
- 1/2 cup low-sodium vegetable broth
- 2 tsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp black pepper
- 1 egg (or flax egg for vegan)
Instructions
- Preheat oven to 350°F (175°C). Rinse lentils under cold water until clear. Boil in a pot of water until tender, about 20 minutes; drain.
- In a skillet over medium heat, sauté onions in olive oil until translucent. Add garlic and mushrooms; cook until soft.
- In a large bowl, combine cooked lentils, sautéed vegetables, breadcrumbs, spices, and the beaten egg or flax egg.
- Lightly grease a loaf pan or line with parchment paper. Transfer mixture into the pan and press down evenly.
- In a saucepan over low heat, mix cranberry sauce with a splash of water until smooth; pour half over the loaf before baking.
- Bake for about 45 minutes or until golden brown on top. Drizzle remaining glaze over the loaf right before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 220
- Sugar: 7g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 40mg