Our lentil loaf recipe is one of our first choices as the weather cools and we usher in Autumn and Winter. We prepare this dish for gatherings with family and friends, special occasions, and to enjoy this meal together as a family. Last weekend, we had family in town for the first time in a long time. The weather was crisp, leaves on the ground, and as my husband and I sat down to plan our meals, this was my first idea.
We like to pair this recipe with roasted root vegetables, which have many healing properties as we enter the colder months of Fall. Our favorites include golden beets, radish, carrots, and sweet potatoes. The smell and warmth of these vegetables filled our home this weekend, as we prepared to welcome our family.
Lentil Loaf with Tomato Fig Chutney and Roasted Root Vegetables
Photo by April Duckworth.
The scents of autumn embrace our home as the lentil loaf cooks and fills our space with warmth. The spices and vegetables in this dish combine to provide a sense of comfort.
Serves 8 to 10
- 2 cups lentils
- 1 large onion, diced
- 8 oz of mushrooms, sliced
- 3 carrots, finely chopped
- 5 cloves garlic, minced
- 2 oz fresh rosemary
- 2 tsp ground fennel
- 1 tbsp sage
- 2 cups garbanzo beans
- 2 flax eggs*
- ¾ cup crushed Walnuts
- 3 tbsp liquid aminos
*Flax Egg Directions: Flax eggs are simply ground flaxseed mixed with water and soaked for a few minutes. Flax eggs act as a binder and can be used as an egg alternative in any recipe. To make two flax eggs, mix 2 tablespoons ground flaxseed with 5 tablespoons warm water and let sit for 10-15 minutes.
Tomato Chutney Ingredients:
- 1 ½ cup cherry tomatoes
- 5 oz golden figs
- 2 and ½ cups diced tomatoes
Lentil Loaf Directions:
- Preheat oven to 350°F.
- Sauté onion, mushrooms, carrots, and garlic.
- Once the mushrooms start to release their juice add liquid aminos, sage, rosemary, and fennel.
- Stir the above mixture until it begins to thicken.
- Add lentils, 3 cups water, and garbanzo beans (you can also use other types of beans if you like).
- Bring to a boil, then reduce to a low heat to simmer and let the lentils cook for about 20 minutes.
- Once lentils are cooked, remove from heat.
- Mix it all together and use a potato masher to blend. You want to get it pretty consistent but not totally. (Do not put it in a blender for this step).
- Add flax eggs and combine.
- Place the mixture in the freezer for approximately 30 minutes for firming.
- Transfer to a covered baking dish and bake in the oven for about 45 minutes.
- Meanwhile, make the tomato chutney: add tomatoes, figs, and diced tomatoes to a blender and blend until smooth. Transfer to a small saucepan and simmer until warm.
- Remove lentil loaf from oven and spread chutney and crushed walnuts on top.
- Return to the oven for an additional 15 minutes.
- Serve warm with roasted vegetables (directions below).
Roasted Vegetable Directions:
- Chop vegetables (we use golden beets and radish to pair with this dish)
- Add to a Dutch oven, cover, and roast at 350°F for 45-50 minutes
The vibrancy of this dish embraces the fall season with its colors, properties, and warmth. We enjoyed it throughout our weekend, as we talked, laughed, and enjoyed time outdoors. The root vegetables provide balancing properties, and I feel very drawn to enjoying them more and more this season. It is my hope that this meal becomes a family favorite for you, and that your family looks forward to gathering around the table to enjoy it.
Anchor yourself this season with balancing Ayurvedic practices that support a healthy mind, body, and spirit with Winter Holiday, a four-part program with Dr. Sheila Patel, available now in the Chopra App.