This gluten-free lentil loaf recipe is definitely one to be thankful for and it's super easy to make. Black lentils create a meaty, hearty base speckled with chia seeds, vegetables, and bright red cranberries that provide a burst of flavor. It's finished off with a sweet maple-mustard glaze that's like icing on the cake ... err, loaf.
Cranberry Lentil Loaf With Maple Glaze [Vegan, Gluten-Free]
For the Loaf:
- 2 cups cooked black lentils
- 3 tablespoons chia seed
- 1/2 cup water
- 1/2 cup chopped celery
- 1/2 cup chopped onion
- 2 tablespoons olive oil
- 1 cup whole fresh cranberries
- 1/2 cup chopped nuts
- 1/2 teaspoon sea salt
- 1 teaspoon minced garlic
- 1/4 teaspoon onion powder or onion salt
- 3 thyme sprigs or 1/4 teaspoon dried thyme
- 1 cup gluten-free oats
- 2 small pieces of gluten-free bread
For the Maple Glaze:
- 2 tablespoon Dijon mustard
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1/4 cup maple syrup or agave nectar
- A dash of garlic/pepper
- First, make sure your lentils are cooked. They should only take about 20 minutes or so. Follow instructions according to package or see notes for how to cook lentils.
- Once cooked, drain and measure out 2 cups to use in this recipe. Set aside.
- In another bowl, combine your chia and water, mix together and set aside to let it gel.
- Preheat oven to 350°F
- Combine your lentils, seasoning, cranberries, and vegetables all in one skillet with oil.
- Cook on medium until onion are cooked and lentils are soft.
- You want to be able to mash the lentils easily. Should take about 10 minutes.
- Once that is cooked, turn off skillet and place everything in a large bowl. Set aside
- Combine your oats and bread in a food processor, grind you until you get a flour texture.
- Add your oat flour to your lentils and vegetable bowl, then add in your chia mixture, and finally, mix in the chopped nuts.
- Mash and mix everything together with hands or spoon and then press into a 9x5 greased baking pan.
- Bake at 350°F for 45 minutes.
- While that is cooking, make your glaze.
- Combine the maple syrup, olive oil, balsamic vinegar, garlic/pepper, and Dijon mustard in one bowl. Whisk until smooth.
- Remove lentil loaf from oven and coat with maple glaze. You will probably have extra.
To cook lentils, use 3 cups of liquid (water or broth) to 1 cup of rinsed lentils. Bring to a boil, cover tightly, reduce heat and simmer for about 15-20 minutes. Drain the lentils and set aside in a bowl.