This hearty and nutritious vegan lentil loaf is perfect as a delicious plant-based addition to any holiday meal or winter day! Our menu comes with parsnip fries and a green salad for perfect balance.
Add the lentils into a medium pot, cover with 2 cups water and bring to boil over medium heat. Turn the heat to low, cover the pot with a lid and simmer until the lentils absorbed all the liquid (about 20 minutes). Turn off the heat and set aside to cool.
Heat the oven to 175C/350F and line a loaf pan with parchment paper. Add the lentils into a food processor with the rest of the ingredients and pulse three or four times to incorporate (don't over-process because you don't want to obtain a puree but a textured mixture).
Transfer the mixture into the loaf pan and pack it down firmly to make sure it stays together. Mix the glaze ingredients into a small bowl, then spread the mixture on top of the loaf. Put in the oven and bake for 45 minutes.
Within 20 minutes before the loaf is ready, add the parsnip strips onto a baking sheet, season with salt and add into the oven next to the loaf.
While the loaf and parsnip are in the oven, mix the salad ingredients into a bowl. Add the dressing ingredients into a small jar, lid carefully and shake well to obtain a smooth liquid.
Remove the loaf from the oven and set aside to cool for 10 minutes before serving, then cut into slices.
To assemble a plate add two lentil loaf slices, a quarter of the salad mixture, and a few baked parsnip fries. Drizzle the salad with Dijon dressing, sprinkle Nigella seeds onto the fries and serve.
You can swap the parsnips for white or sweet potatoes.
If you don't like nigella seeds or cannot find them, can simply omit them or add some celery seeds, cumin seeds, black sesame or even oregano to the baked fries.