Start by rinsing your lentils under cold water, then add them to a small pot with water and bring to a boil. Reduce heat and simmer for 20-25 minutes until tender but not mushy. Drain and set aside to cool slightly.
While the lentils cook, heat olive oil in a skillet over medium heat. Add the chopped mushrooms and cook, stirring often, for about 8-10 minutes until they release their moisture and turn deeply browned with a fragrant aroma.
In the same skillet, add diced onion and minced garlic. Cook for about 5 minutes until the onion becomes translucent and fragrant. Remove from heat and let cool slightly.
In a large mixing bowl, combine the cooked lentils, sautéed mushrooms, and aromatics. Add breadcrumbs, beaten egg (or flax egg), tomato paste, thyme, smoked paprika, salt, and pepper. Mix thoroughly until all ingredients are well incorporated and the mixture feels cohesive.
Transfer the mixture into a lightly greased loaf pan, pressing it down firmly to compact. Smooth the top with the back of a spoon or spatula.
Bake in a preheated oven at 180°C (355°F) for 40-45 minutes until the top is golden brown and the loaf feels firm when gently pressed. The edges may slightly pull away from the pan.
Once baked, remove the loaf from the oven and let it rest in the pan for about 10 minutes. This helps it set and makes slicing easier.
Carefully turn out the loaf onto a wire rack or plate and slice gently with a serrated knife. Serve warm, perhaps with your favorite sauce or a side salad. Enjoy the hearty, earthy flavors and satisfying texture!
