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]

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Serves

6-7

Cooking Time

45

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Ingredients

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
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Preparation

  1. 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.
  2. Once cooked, drain and measure out 2 cups to use in this recipe. Set aside.
  3. In another bowl, combine your chia and water, mix together and set aside to let it gel.
  4. Preheat oven to 350°F
  5. Combine your lentils, seasoning, cranberries, and vegetables all in one skillet with oil.
  6. Cook on medium until onion are cooked and lentils are soft.
  7. You want to be able to mash the lentils easily. Should take about 10 minutes.
  8. Once that is cooked, turn off skillet and place everything in a large bowl. Set aside
  9. Combine your oats and bread in a food processor, grind you until you get a flour texture.
  10. Add your oat flour to your lentils and vegetable bowl, then add in your chia mixture, and finally, mix in the chopped nuts.
  11. Mash and mix everything together with hands or spoon and then press into a 9x5 greased baking pan.
  12. Bake at 350°F for 45 minutes.
  13. While that is cooking, make your glaze.
  14. Combine the maple syrup, olive oil, balsamic vinegar, garlic/pepper, and Dijon mustard in one bowl. Whisk until smooth.
  15. Remove lentil loaf from oven and coat with maple glaze. You will probably have extra.

Notes

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.

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