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A plated serving of Persian-Inspired Lentil Loaf

Healthy Recipes

Persian-Inspired Lentil Loaf

Makes one 9 × 5-inch loaf · 6–8 slices

A sturdy lentil, mushroom and walnut loaf with warm spices and a bright pomegranate glaze.

YieldMakes one 9 × 5-inch loaf
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Plant-ForwardBuilt around plant foods and everyday ingredients.
Whole-Food FocusDesigned to make nutrient-dense choices easier.
Flavor FirstHerbs, spices and aromatics bring satisfying flavor.
Everyday WellnessA practical recipe for a balanced eating pattern.

Loaf

  • 1 cup cooked green or brown lentils, very well drained (about ½ cup dry)
  • 8 ounces Impossible or Beyond Meat HA
  • 8 ounces mushrooms, finely chopped
  • ½ cup walnuts, finely chopped
  • 1 small onion, finely diced
  • 3 garlic cloves, minced
  • 2 large eggs, lightly beaten HA
  • ¾ cup rolled oats, lightly pulsed, or quick oats
  • 2 tablespoons tomato paste
  • 1½ tablespoons pomegranate molasses
  • 1½ tablespoons soy sauce or tamari HA
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • ½ teaspoon cinnamon
  • ½ teaspoon smoked paprika
  • ¼ teaspoon allspice
  • ¼ teaspoon black pepper
  • ¾ teaspoon salt, then adjust

Pomegranate Glaze

  • 2 tablespoons pomegranate molasses
  • 1 tablespoon ketchup HA
  • 1 teaspoon maple syrup
  • ½ teaspoon soy sauce HA

Directions

  1. Cook the lentils until just tender, not mushy. Drain thoroughly and lightly mash about one-third to help bind the loaf.
  2. Heat the olive oil in a skillet over medium heat. Sauté the onion with a pinch of salt for 5–6 minutes. Add the mushrooms and cook until the pan is dry. Add the garlic and spices and cook for 30 seconds; cool slightly.
  3. In a large bowl, combine the lentils, plant-based meat, mushroom mixture, walnuts, oats, tomato paste, soy sauce, pomegranate molasses and eggs. Mix only until cohesive.
  4. Squeeze a handful to test the texture. If loose, add 1–2 tablespoons oats; if dry, add 1–2 tablespoons vegetable broth or water.
  5. Heat the oven to 375°F (190°C). Line or oil a 9 × 5-inch loaf pan, pack in the mixture firmly and spread the combined glaze ingredients over the top.
  6. Bake for 45–50 minutes. Rest for 10–15 minutes before slicing so the loaf sets.

Pairs Well With

These recipes make natural companions on the same plate:

Women First Morgantown • Find this recipe online: https://www.womenfirstmorgantown.com/persian-lentil-loaf.html

A friendly note: These recipes are offered for general wellness inspiration. Individual nutrition needs and food restrictions vary; ask your healthcare professional for personalized guidance.