Ultimate Lentil Walnut Loaf Recipes

ULTIMATE LENTIL WALNUT LOAF

Steps:

• Preheat the oven to 325°F (160°C). Grease a 9x5-inch loaf pan, and then line it with a piece of parchment paper cut to fit the length of the pan.
• If using canned lentils, rinse and drain them in a colander. If using lentils cooked from scratch, follow the directions in the note below. After draining, add them into a very large bowl and mash the lentils with a potato masher. The goal is to create a lentil paste while still leaving about 1/3 of the lentils intact.
• Spread the chopped walnuts onto the baking sheet. Toast the nuts for 8 to 12 minutes until fragrant and lightly golden. Set aside to cool.
• Increase the oven heat to 350°F (180°C).
• Add the oil into a large skillet, and increase the heat to medium. Stir in the onion and garlic and season with a pinch or two of salt. Cook for 4 to 5 minutes until the onion softens.
• Stir in the celery and carrot, and continue cooking for another few minutes.
• Finally, stir in the grated apple, dried cranberries (or raisins), thyme, oregano, 1/2 teaspoon salt, and black pepper. Cook for a couple minutes longer.
• Into the bowl with the mashed lentils, stir in the walnuts, ground flax, oat flour, and bread crumbs until combined.
• Stir in all of the veggie mixture until combined. Add the red pepper flakes, if using. Taste and add more salt (I usually add another 1/2 teaspoon). If the mixture seems dry, add a tablespoon or two of water and mix again.
• Press all of the lentil loaf mixture into the prepared loaf pan. Pack it down as firmly as you can as this will help it hold together after cooling.
• In a small bowl, whisk together the ketchup, applesauce, vinegar, and maple syrup until combined. Using a pastry brush (or simply a spoon), spread all of the glaze over top of the lentil loaf.
• Bake the lentil loaf, uncovered, at 350°F (180°C) for 50 to 60 minutes until the edges start to darken and the loaf is semi-firm to the touch. Place the loaf pan directly onto a cooling rack for 15 minutes. Then, slide a knife around the ends to loosen, and carefully lift out the loaf (using the parchment paper as "handles") and place it directly onto the cooling rack for another 30 minutes.
• After cooling, carefully slice the loaf into slabs. Serve immediately. The loaf will continue to firm up as it cools. Some crumbling is normal if sliced while warm.

DELICIOUS LENTIL LOAF

Steps:

• Combine 2 1/2 cups water and lentils in a saucepan; bring to a boil. Reduce heat, cover saucepan, and simmer until all the liquid is absorbed and lentils are tender, 20 to 30 minutes.
• Mix 1/3 cup water and ground flax seed together in a bowl; set aside until thickened, at least 10 minutes.
• Heat olive oil in a large pot over medium heat; cook and stir onion, mushrooms, celery, and garlic until softened and liquid from mushrooms has evaporated, 5 to 10 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan.
• Transfer cooked lentils to a food processor and pulse until about 75 percent of lentils are mashed. Mix onion-mushroom mixture, flax seed-water mixture, oats, flour, basil, black pepper, salt, and onion powder into lentils until well combined. Press lentil mixture into the prepared loaf pan.
• Combine ketchup, brown sugar, mustard, and barbeque sauce in a saucepan over medium-low heat; cook and stir until glaze is smooth and brown sugar is dissolved, about 5 minutes. Remove saucepan from heat.
• Bake loaf in the preheated oven for 35 minutes. Spread 1/4 cup glaze over lentil loaf; continue baking until cooked through, 10 to 15 minutes more. Serve lentil loaf with remaining glaze on the side.