Walnut Lentil Loaf

Christmas Eve is coming up and gotta tell you, I’m really excited about it. I’m not really into traditions and there are many things I personally find very weird about this season. The whole deal about giving and receiving presents at this time of year (only because of traditions) leaves a bad taste in my mouth.

But if there are two things I love about Christmas, then it must be (food + family time!).

Have you ever been asked “So, do you only eat salad and potatoes for Christmas?” – I’ve been asked that question too many times now. Celebrating Christmas is much more tasty after going vegan. And after eating a big healthy Christmas dinner you’ll feel amazing the day after. No saturated fats or empty calories – only nutrition packed foods.

I really don’t want to waste your time, talking about what ‘the usual *non-vegan*’ eats in Denmark. I can tell you one thing, it’s the most disgusting time of year. The weirdest thing is that people eat all these things with pleasure and an easy conscience.

I remember before going vegan, I spend the day after Christmas Eve, simply to recover my body after eating all these foods, which were so high in fat, animal protein and less nutrients.

This recipe is going to full-fill your Christmas dinner. It’s nutrition packed, healthy and super tasty.

Walnut Lentil Loaf




Yield 1 loaf


Barbecue Sauce

  • ½ cup vegetable broth
  • 5 oz. (140 g) tomato paste
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons maple syrup
  • 1 tablespoon soy sauce
  • 5 teaspoon smoked paprika
  • 1 teaspoon oregano

Lentil Loaf

  • 1 cup green lentils, uncooked
  • 2 small onions, finely chopped
  • 1 garlic clove, crushed
  • 3 cups mushrooms, chopped
  • 2 cups spinach, closely packed
  • 1 tablespoon thyme
  • ¾ cup walnuts, chopped
  • 1 cup oat flour
  • ½ cup breadcrumbs
  • 4 tablespoons psyllium husks powder
  • 1 cup barbecue sauce (save ½ cup for glaze)
  • Salt and pepper


Barbecue sauce

  1. In a small bowl mix all ingredients.

Lentil Loaf

  1. Preheat oven to 350F.
  2. In a medium saucepan, bring water to boil. Cook lentils for 15-20 minutes.
  3. In a non-slip pan, fry onion and garlic for 2-5 minutes (I prefer frying in water - simply adding ¼ cup water at a time, continuing when its evaporates).
  4. Reduce heat and add mushrooms, spinach and thyme. Let simmer for 3 minutes.
  5. If the water haven't evaporated completely after simmering, drain through a strainer.
  6. Turn off heat and mix in ½ cup of barbecue sauce (don't forget to save the remaining for the glaze).
  7. On a non-slip pan, roast walnuts on med-high heat, until golden.
  8. In a food processor add 2 cups cooked lentils and pulse until roughly blended. Add barbecue veggies and pulse just for a few seconds. Make sure not to pulse until smooth.
  9. Transfer all ingredients in a big bowl and combine with the remaining lentils, oat flour, breadcrumbs, walnuts, psyllium seeds husk powder, salt and pepper.
  10. In a loaf pan, place parchment paper and transfer batter. Make sure to press down with a spoon or fork. Glaze with the remaining barbecue sauce.
  11. Roast for 40-50 minutes.
  12. Remove from loaf pan and let cool on a cooling rack for 10-15 minutes, before removing parchment paper.
  13. Remove parchment paper and wait another 5 minutes before cutting (this will bring a firmer texture).


Nutritional facts 

Serving size: 1 (out of 12)

Calories: 122

Fat: 5.7         Carbohydrates: 15.3        Fiber: 3.5         Protein: 4.9

Author: Helene Maj

I'm the plant-based recipe developer and creative soul behind the blog. I'm a hippie at heart, yoga-newbie and then I have a thing for tahini. I develop wholesome eating to nourish mind + body throughout the entire week.

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