Air Fryer Lentil and Vegetable Loaf with Tomato Glaze

Ingredients

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Servings-6+

• 1 cup dry brown or green lentils, rinsed
• 2 ½ cups water or low-sodium vegetable broth
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 medium carrot, peeled and finely diced
• 1 celery stalk, finely diced
• 1 small red bell pepper, finely diced
• 1 cup finely chopped mushrooms (optional, for moisture and umami)
• 2 tablespoons ground flaxseed mixed with 6 tablespoons water (flax egg)
• 1/3 cup gluten-free oat flour or almond flour
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• ½ teaspoon ground cumin
• Salt and freshly ground black pepper, to taste
• 2 tablespoons tomato paste
• 2 tablespoons nutritional yeast (optional, for cheesy flavor)
• ½ cup tomato sauce or marinara
• 1 tablespoon maple syrup or agave nectar
• 1 teaspoon apple cider vinegar
• ½ teaspoon smoked paprika
• Pinch of salt

Instructions

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1. 1 Cook the lentils: In a medium pot, combine the rinsed lentils and water or vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 20-25 minutes until lentils are tender but not mushy. Drain any excess liquid and let cool slightly.
2. 2 Prepare flax egg: In a small bowl, combine ground flaxseed with water. Stir and let rest for 5 minutes until gel-like.
3. 3 Sauté vegetables: While lentils cook, heat a small non-stick skillet over medium heat (or use the air fryer with a pan accessory if available). Add a splash of water or vegetable broth and sauté onion, garlic, carrot, celery, bell pepper, and mushrooms until softened and fragrant, about 5 minutes. Remove from heat and let cool slightly.
4. 4 Mix the loaf: In a large bowl, lightly mash cooked lentils with a fork or potato masher, leaving some texture. Add sautéed vegetables, flax egg, oat or almond flour, dried thyme, smoked paprika, cumin, tomato paste, nutritional yeast, salt, and pepper. Mix thoroughly until sticky enough to form a loaf. Add a bit more flour if mixture feels too wet.
5. 5 Form loaf: Lightly grease a 7x3-inch loaf pan that fits your air fryer basket, or shape the loaf freeform on parchment paper or silicone mat inside the basket. Press mixture firmly and evenly into loaf shape.
6. 6 Make glaze: In a small bowl, whisk together tomato sauce, maple syrup, apple cider vinegar, smoked paprika, and salt until smooth. Brush half the glaze evenly over the top of the loaf.
7. 7 Air fry loaf: Preheat air fryer to 350°F (175°C) if needed. Place loaf in basket and cook for 20-25 minutes. Halfway through, carefully brush remaining glaze for a glossy finish.
8. 8 Check doneness: The loaf should be firm, lightly browned on top and edges. If needed, air fry another 3-5 minutes for extra crispness.
9. 9 Cool and serve: Remove from air fryer and cool in pan or on a rack for 10 minutes to set. Slice and serve warm with your favorite sides or fresh salad.
10. 10 Meal prep & storage: Store leftovers airtight in the fridge up to 4 days. Slice before freezing for easy meals later.

Recipe guidance

Crispiness Control

Pat the dry brown or green lentils dry, avoid crowding, and use only a light coat of oil or sauce before cooking. Add wet sauces near the end when you want the outside to stay crisp.

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