The Moosewood Cookbook lies open on the counter, its spiral binding loose, pages softened at the corners. This copy has survived three kitchens, two moves across provinces, and a stint in a cardboard box under a bed. The lentil loaf recipe is marked not with a bookmark but with a faint ring of dried tamari near the bottom of the page.

Lentils simmer on the stove, releasing a steady, earthy steam. Brown ones, not red. Red lentils dissolve into mush, which has its place, but not here. Brown lentils hold their shape, keep some bite. Onions and celery soften in oil, then the lentils join them, along with chopped walnuts for texture and a spoonful of nutritional yeast for depth. Rolled oats go in last as binder, the kind that holds without insisting. The mixture is packed into a loaf pan, brushed with a glaze of tamari and maple syrup, and slid into the oven.

An hour later, the kitchen smells like something worth waiting for. The glaze has darkened to a deep amber, bubbling at the edges. When the loaf comes out, it holds its shape. When it cools and is turned out onto a board, it gives a quiet thud.

This loaf doesn’t pretend to be anything else. It’s lentils, walnuts, oats, and time.

Definitive Lentil Loaf

Makes 6–8 servings
Time: 30 minutes active, 1 hour 15 minutes total

Ingredients

  • 1 cup dried brown or green lentils, rinsed
  • 2½ cups water
  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 2 celery stalks, finely chopped
  • 3 garlic cloves, minced
  • ½ teaspoon dried thyme
  • ½ teaspoon ground cumin
  • 1 cup rolled oats (not instant)
  • ½ cup walnuts, chopped
  • 3 tablespoons nutritional yeast
  • 1 tablespoon tomato paste (optional, for color and tang)
  • 2 tablespoons ground flaxseed mixed with 5 tablespoons warm water (optional, for extra binding)
  • 2 teaspoons tamari or soy sauce
  • ½ teaspoon salt, or to taste
  • Freshly ground black pepper

For the glaze

  • 2 tablespoons maple syrup
  • 1 tablespoon tamari

Instructions

  1. In a medium pot, combine lentils and water. Bring to a boil, then reduce heat and simmer, partially covered, until lentils are tender but not mushy, about 25–30 minutes. Drain any excess water and set aside.

  2. Preheat oven to 350°F (175°C). Lightly oil a standard 9×5-inch loaf pan.

  3. In a large skillet, heat olive oil over medium heat. Add onion and celery. Cook until softened, about 8 minutes. Add garlic, thyme, and cumin. Cook 1 minute more, until fragrant.

  4. Toast walnuts in a dry pan over medium heat, stirring often, until fragrant, about 3 minutes. Let cool slightly.

  5. In a large bowl, combine cooked lentils, sautéed vegetables, oats, walnuts, nutritional yeast, tomato paste (if using), flax mixture (if using), tamari, salt, and pepper. Mash lightly with a fork or potato masher until the mixture holds together when pressed. Taste and adjust seasoning.

  6. Transfer mixture to the prepared loaf pan. Press firmly and smooth the top.

  7. Whisk together maple syrup and tamari for the glaze. Brush evenly over the loaf.

  8. Bake for 45–50 minutes, until the top is deep golden and the edges pull slightly away from the pan.

  9. Let cool in the pan for 15 minutes, then run a knife around the edges and turn out onto a cutting board. Let cool further before slicing for clean edges.

Leftovers hold well, wrapped, for three days. Reheat gently, or eat cold with mustard.

A single slice rests on a plate. Steam rises, just barely.