Preheat your oven to 180°C (350°F). Lightly grease a 9x5 inch loaf pan with a bit of oil or non-stick spray. Set aside.
Heat a tablespoon of olive oil in a skillet over medium heat. Once shimmering, add the finely chopped onion and minced garlic. Sauté for about 5 minutes until the onion turns translucent and fragrant, filling your kitchen with a sweet aroma.
Add the chopped mushrooms to the skillet. Cook, stirring occasionally, until they release their moisture and start to brown, about 8-10 minutes. The mixture should smell earthy and smoky, and the mushrooms should darken in color.
Meanwhile, prepare your flaxseed egg by mixing the flaxseed meal with water and letting it sit for 5 minutes until it thickens and becomes gel-like.
In a large mixing bowl, combine the cooked lentils, sautéed mushroom mixture, breadcrumbs, and the flaxseed egg. Add thyme, smoked paprika, salt, and pepper. Mix everything thoroughly until the mixture is cohesive and moist but holds together when pressed.
Transfer the mixture into the prepared loaf pan. Press down firmly with a spatula to compact it and smooth the top. This helps the loaf hold its shape during baking.
Bake in the preheated oven for 45-50 minutes, until the top is golden brown and the loaf feels firm when gently pressed. The house will fill with a warm, earthy smell as it bakes.
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 invert the loaf onto a wire rack or cutting board and allow it to cool slightly. Slice with a serrated knife for clean cuts, revealing a moist, hearty interior.
Serve slices warm or at room temperature, perhaps with a drizzle of gravy or a smear of your favorite chutney. Enjoy this rustic, satisfying loaf that’s perfect for cozy evenings.
