Lentil Walnut Loaf
This Lentil Walnut Loaf with apple, fennel, and sage is hearty, full of flavor, and makes a great centerpiece for the holiday table! It’s naturally vegan and can be made in advance!
It’s been two years since my last lentil loaf recipe!
I’ve adapted this new vegan lentil loaf from the other, The Ultimate Vegetable Lentil Loaf, on TSV, which is still a big hit. It’s a great all-around loaf, and I hope you all find this new lentil loaf flavor combination just as delicious!
I thought this time I’d create something with a whole new flavor profile, and this vegan lentil walnut loaf with apple, fennel, and sage is completely different and absolutely delicious.
I love this flavor combination and think it’s a perfect fall-winter loaf, or one that can be rotated for variety year-round.
Ingredient Notes
- Apple adds a little sweetness, which is not overpowering at all.
- Fennel and sage are a perfect pairing of herbs.
- Walnuts add texture but are optional if you are allergic or don’t care for them.
- The glaze is super simple with just organic ketchup, apple cider vinegar, and pure maple syrup. It has a slight tanginess, which is a nice contrast to the other flavors.
A note on the fennel seeds: In case you’re wondering what else to do with them, I’ve used them in a few recipes like this Cannellini Bean & Fennel Flatbread, Mushroom and Buckwheat Soup, and Rustic Cabbage, Potato & White Bean Soup. See all the recipes on TSV using Fennel. If they are new to your pantry, you can purchase them knowing you can use them in other recipes!
How To Make Lentil Walnut Loaf
Cook your lentils, and let them sit for about 15 minutes. Most of the liquid should be absorbed. Mash or puree about 3/4 of the mixture. You should be able to easily mash the lentils with the back of a fork or slotted spoon.
Prep and saute. While you’re working on the lentils, prepare the vegetables and apple, then sauté them with the herbs.
Add everything together. Add the lentils to the sauteed veggie mixture, along with the oats, flour, applesauce, and walnuts. Mix well to combine.
Pack into a loaf pan and bake. Once everything is mixed, pack the mixture into a 9 x 5 loaf pan. Spread glaze over the top and bake in a preheated oven set to 350 degrees F for 45 minutes.
Once done, remove from the oven, let cool, slice and enjoy!
Serving Suggestions
This lentil-walnut loaf is versatile and pairs well with many sides. Here are a few of my favorite options:
- Serve with Mashed Potatoes or Scalloped Potatoes
- Serve with this creamy Roasted Fennel & Potato Soup or Roasted Butternut Squash Soup
- Pair with comfort foods like this Baked Vegan Mac & Cheese
- Serve with a side of Crispy Roasted Brussels Sprouts, Green Beans Almondine, or Savory Sauteed Kale
- Add a salad like this Roasted Butternut Squash & Brussels Sprouts with Pecans & Cranberries
- Or keep it light with a simple leafy green salad on the side for freshness!
How To Store Leftovers
- Refrigerator: Leftovers can be stored in a covered container in the refrigerator for up to 5-6 days. They make great sandwiches!
- Freezer: To keep longer, store in the freezer for up to 2-3 months. To freeze, let the lentil loaf cool completely. Slice into individual cut pieces and store them in freezer-safe containers (affiliate link) with parchment paper between the slices so they don’t stick together. You can also use baggies, removing as much air as possible before storing.
How To Reheat
I don’t recommend reheating the entire loaf at once because it will most likely become too dry. I do recommend cutting the slices and then reheating them.
Make Ahead
You can make your lentil walnut loaf a day or two ahead. Store uncooked in the refrigerator until ready to heat, and bake according to instructions.
If you try this lentil walnut loaf recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
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LENTIL WALNUT LOAF
- Total Time: 1 hour 40 minutes
- Yield: Serves 8
Description
Perfect for the holidays, this lentil loaf is hearty, full of flavor, and will make a great centerpiece for the holiday table! Make-ahead and freezer-friendly.
Ingredients
- 1 cup green/brown lentils, rinsed
- 2 1/4 cups vegetable broth or water
- 1 tablespoon olive oil or 1/4 cup water
- 1 small onion, diced (about 1 1/4 cup)
- 3 garlic cloves, minced
- 2 celery stalks, diced (about 1 cup)
- 2 carrots, diced or grated (about 1 cup)
- 1 small apple, cored, peeled and diced or grated (use firm crisp like fuji, gala or granny) (about 1 cup)
- 1 1/2 teaspoons fennel seeds, use whole or lightly crushed
- 1 1/2 teaspoons sage or 2 tablespoons fresh minced
- 3/4 cup oats, quick or rolled (I used quick) or bread crumbs
- 1/4 cup flour (spelt, almond, oat, GF all-purpose, etc.)
- 1/2 – 3/4 cup unsweetened organic applesauce
- 3/4 cup finely chopped walnuts
- salt & pepper to taste (I used white pepper)
Glaze
- 6 tablespoons organic ketchup
- 3 tablespoons apple cider vinegar
- 1 tablespoon pure maple syrup
Instructions
Cook lentils: In a Dutch oven or large pot, add vegetable broth and lentils, bring to a boil, cover, reduce the heat to low, and simmer for 40–45 minutes, until most of the liquid has been absorbed. (If most liquid is not absorbed, cook until it is mostly absorbed. If by chance your liquid absorbs too fast, add a tad more water as needed and continue the process.) Lentils should be overcooked and tender. Set aside to cool, uncovered, for 15 minutes. Mash lentils with the back of a spoon or fork, or roughly puree using an immersion blender or food processor, about 2/3 – 3/4 of the lentil mixture.
Preheat oven to 350 degrees F.
Toast walnuts: Spread walnuts on a small rimmed baking pan, place in the oven, and toast until fragrant, about 10 -15 minutes. Set aside to cool.
Prepare vegetables and apple: Heat oil in a medium-sized pan over medium heat, then add onion, garlic, celery, and carrot and sauté for about 5 minutes. Add apple, fennel, sage, salt & pepper, and heat for another 3–4 minutes.
Combine everything: Add the sauteed mixture to the lentils and mix. Add flour, oats, walnuts, and 1/2 cup apple sauce, mix well to combine. If the mixture seems too dry, add a little more apple sauce and mix again. Taste for seasoning, adding extra herbs, salt, and pepper as needed.
Line a 9 x 5 loaf pan with parchment paper (this will make for easy removal later), add the mixture and press down gently but firmly to remove any air pockets, fill in along the edges as well.
Make glaze: In a small bowl, mix the glaze and spread it evenly over the top of the lentil loaf. Here you can even add a fresh sage leaf in the center of the loaf; it won’t burn, it may roll a bit on the edges, and it will add a nice decoration.
Bake: Place the loaf on the middle rack and bake for 45–50 minutes. Remove from the oven, let cool for 10 minutes, then remove from the pan using the edges of the parchment paper. You may like to mix a bit more sauce and spread it over the top. Place the loaf on the serving dish, cut and serve individual slices.
Serving suggestions: Serve with roasted or mashed potatoes, or potato & cauliflower mash, a side of green beans, or any combo of roasted brussels sprouts, carrots, butternut squash, and beets. A simple fresh green salad with a light vinaigrette is also a great side! Leftovers make for great sandwiches!
Makes 8 slices.
Notes
Store: Leftovers can be kept in a covered container in the refrigerator for 5-6 days. They make great sandwiches!
Freeze: Store in the freezer for up to 2-3 months. To freeze, let the lentil loaf cool completely. Slice into individual cut pieces and store them in freezer-safe containers (affiliate link) with parchment paper between the slices so they don’t stick together. You can also use baggies, removing as much air as possible before storing.
Make-ahead: You can make your lentil walnut loaf a day or two in advance. Store uncooked in the refrigerator until ready to heat, and bake according to instructions.
If you don’t use vegetable broth when cooking the lentils, I recommend adding 1/2 teaspoon each of onion and garlic powder, along with a big pinch of salt. The lentils are the base of the recipe and should have a good flavor.
If the mixture is too wet, add a tad more flour, oats, or breadcrumbs. If mixture is too dry, add a tad more applesauce.
I’ve used both oats and bread crumbs. Both were great. I didn’t notice the oat flavor at all (or maybe I’m just adapted to them).
I don’t recommend reheating the entire loaf at once. It will most likely become too dry, as the heat will take too long to reach the center. I recommend cutting slices and reheating. If you need, you can make your lentil loaf the day before and store it uncooked until ready to heat, bring it to room temperature, and heat according to instructions above.
If you love fennel and sage, by all means, add an extra 1/2 teaspoon of each! Or an extra tablespoon of fresh minced sage.
If allergic to walnuts, omit them completely.
RECOMMENDED EQUIPMENT: This loaf pan is a great size, or something similar. For lining the loaf pan, I cut the parchment from these parchment liners (affiliate links).
- Prep Time: 20 min
- Cook Time: 1 hour 20 min
- Category: Entree
- Cuisine: Vegan
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This loaf has a good flavor and nice texture. I will definitely make again, but with a different “glaze.” The ketchup glaze was too sweet for us.
I made this for Thanksgiving. A different flavor than our typical vegan loaf. Loved this one. The fennel is a nice new flavor for us. It is very filling.
I can’t eat tomatoes (avoiding histamine), so I’ll have to skip the ketchup. Do you think applesauce could work as a substitute in the glaze? I also make a bell pepper “nomato” sauce I could try, but it’s very thin. I’m excited to try this recipe, even though we’re headed into a heatwave!
Yes, applesauce sounds sounds yummy as a substitute for ketchup in the glaze! Enjoy :)
I made this today, followed the recipe exactly. I found it to be a lot of work. I didn’t have any applesauce on hand, so I made some while the lentils were cooking, just for this. The loaf is delicious. And I am very happy that the calorie content is so low. It probably could have cooked a few minutes longer, as it was almost too moist and sticky. But still so good.
I made this twice now. Very delicious. The second time it was not firm. I think I added to much apple sauce.. 🙃 Still very tasty. Thank you for a great recipe.
This was a pleasant surprise. I’d been concerned that the apples and applesauce would make this too sweet, but I needed have worried. It’s delicious. The only change I made was using green bell pepper in place of carrot and celery (because they weren’t handy). It turned out great, even with that substitution. I’ll be bookmarking this recipe, for sure.
We tried this recipe yesterday and LOVED it. Great texture! We were browsing other vegan loaf recipes and saw that most of them ask you to cover the pan with foil while baking. Any reason your recipe does not require this?
Glad you enjoyed the recipe, Lauren! It one our favorites this time of year. :)
As for covering with foil, I’ve never tried it and haven’t felt the need to do so. I suppose it would be ok to do cover, and would keep the glaze a bit softer, instead of slightly drying it out during baking. You could def give it a try!
Loved it Julie! Really good flavor! I increased the sage as suggested and it was great
Yay! So glad you enjoyed the lentil walnut loaf, Kim! Thanks for sharing. :)
I made this for my vegan sister for Christmas dinner this year. Not only did she love it, but lots of the meat eaters tried it and liked, it, too! I should have made two! Thank you for providing a holiday version with the fennel and apples, so my sister could have something festive!
Hi,
I made your lentil walnut loaf, and although the taste was delicious, it did not stick together as well as your vegetable lentil loaf recipe. Do you have any tips?
Thanks,
Sherry
Glad you enjoyed the flavor, Sherry! I suggest making sure you pack the mixture well into the loaf pan. That should help. Keep me updated if that didn’t do the trick.
Hi Julie,
Thanks for the tip. I made it again and was careful to pack it down well. I also increased the amount of applesauce form 1/2 to 3/4. With those two changes, it held together nicely. This will definitely be one of my go to recipes for the holidays or when having guests for dinner.
Thank you.
Great, so glad that helped! Thanks for sharing your, and happy holidays to you and yours! :)