Name: Pumpkin Lentil Loaf
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Ingredients: 1 small pumpkin, sliced (or substitute with squash); drizzle olive oil; sprinkle salt; 1 cup dry lentils (or 2 ½ cups cooked lentils); 2 1/2 cups vegetable broth; 3 Tbsp flaxseed meal; 1/3 cup water; 2 Tbsp olive oil; 3 cloves garlic (minced); 1 small onion (diced); 1 rib celery (diced); 3/4 cup rolled oats; 1/2 cup oat flour or finely ground oats (or flour of choice); 2 tsp dried thyme; 1 tsp onion powder; 1 Tbsp garlic powder; 1 tsp cinnamon; 1 Tbsp paprika; 1 tsp cumin; 1 tsp salt (more to taste); 3 Tbsp organic ketchup; 1 Tbsp apple cider vinegar; 1 Tbsp maple syrup

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A savoury vegan and gluten-free lentil loaf with pieces of roasted pumpkin topped with sweet tomato glaze.

This recipe makes a healthy and hearty lentil loaf with a fall twist. Roasted pumpkin gives a sweet and slightly smokey taste to this loaf. It’s perfect for fall weather and is a great way to use pumpkin in a savoury recipe.

My Pumpkin Lentil Loaf is packed with nutrients, and is vegan and gluten free. It’s a great kid-friendly recipe, and a comforting meal for quick weeknight meals!

Ingredients in Pumpkin Lentil Loaf

For the Roasted Pumpkin

Pumpkin or substitute with squash
Olive oil
Salt

For the Pumpkin Lentil Loaf

Lentils
Vegetable broth
Flaxseed meal

Water
Olive oil
Garlic

Onion
Celery
Rolled oats

Oat flour or flour of choice
Dried thyme
Onion powder

Garlic powder
Cinnamon
Paprika

Cumin
Salt

For the Tomato Glaze

Organic ketchup

Apple cider vinegar
Maple syrup

How to Make Pumpkin Lentil Loaf

Preheat oven to 450 degrees. Cut pumpkin (or squash) into 1 inch slices and drizzle with oil, salt, and pepper. Place on a baking sheet. Roast for 20-25 minutes or until tender. Remove from the oven and set aside.

While the pumpkin cooks add 2 1/2 cups broth with lentils to a large pot. Bring to a boil, reduce heat, cover and simmer for about 35 minutes. Once done, remove lid and set aside to cool.

In small bowl combine flaxseed meal and 1/3 cup water, set aside for 10 minutes in the refrigerator. This mixture will act as a binder and will thicken while sitting.

In a medium sauté pan heat oil over medium heat. Sauté garlic, onion, and celery for about 5 minutes. Add spices mixing well to incorporate. Set aside to cool.

Using an immersion blender, fork or potato masher, mash 3/4 of the cooked lentils.
Remove skin from cooked pumpkin (or squash) and cut into small cubes. Add to a large bowl with the sautéed vegetables, lentils, oats, all the herbs, salt, oat flour and flax-egg, mix well.

Taste, adding salt and more of any other herb as needed. Place mixture into a loaf pan lined with parchment paper overlapping the edges. Press mixture in firmly to the pan.

Preheat oven to 350 degrees.

How to Make The Tomato Glaze

Prepare your tomato glaze by combining all ingredients in a small bowl, mix well until incorporated. Spread evenly over top the loaf.

Place in center of the oven, and bake in oven at 350 degrees for about 45 – 50 minutes. Let cool a bit before slicing. Top with fresh herbs.

Common Questions

Can I Make This Ahead of Time?

Yes you can make components ahead of time. Roast the pumpkin a day before if you’d like and keep it in the fridge.

You can also make the entire Pumpkin Lentil Loaf mixture a day before, or the day of and keep it in the fridge until ready to fill your loaf pan.

The glaze can be made a day ahead of the day of, and then simply poured over your loaf before baking it.

How Long Will it Last in the Fridge?

Leftovers of this Pumpkin Lentil Loaf will last up to 5 days in the refrigerator, preferable in an air tight covered container.

Can I freeze the Pumpkin Lentil Loaf?

Absolutely! You can store the loaf in the freezer for up to 2 – 3 months. To freeze, let the lentil loaf cool completely. Then slice into individual cut pieces with parchment paper in between fo easy removal. Store in the freezer in air tight container.