In this classic vegan lentil meatloaf, the walnuts and lentils combine with carrots, shallots, and savory spices for a blend of flavors that’s sure to impress.
Let any leftover lentil meatloaf cool completely, then slice the remaining loaf. Transfer to an airtight container. It will keep in the fridge for about 5 days.
Line a loaf pan with parchment paper and set aside. Dice garlic cloves, onion and carrot into very small pieces. Sauté garlic in a heated pan with olive oil until fragrant.
Place the cooked vegetables in a large bowl and add 2 cups of lentils. Using an immersion blender, process the vegetables until they form a smooth paste.