Lentil-Walnut Loaf
Ingredients
220gms uncooked brown lentils
105gms walnuts
20gms ground flaxseed (linseed)
5mls EVOO
3 cloves of garlic
1 brown onion
S&P for seasoning
175gms celery
170gms carrot
95gms apple
55gms raisins (I used sultanas)
55gms flour of choice (I used besan)
35gms bread crumbs
1tsp dried thyme
1tsp dried oregano
Pinch chilli flakes (optional) – I used them, wouldn't know they were there
Balsamic Glaze
60mls tomato sauce
30mls apple sauce (I microwaved 1 medium apple)
2tlbsp balsamic vinegar
1tlbsp maple syrup
To make the the glaze add all ingredients to the bowl and combine sp4 for 10 secs.
METHOD
Chop the walnuts sp6 for 10 secs - spread the walnuts on a tray and toast them in the oven for about 7-10 mins – set aside.
Meanwhile add lentils to the
and cover with water, cook 25mins 100c on sp 2 set aside.
Add celery and carrot to
, chop sp7 for 20 secs (the veggies need to be chopped fine for the loaf to hold together but you don't want mush).
Add apple to
chop sp4 for 5secs.
Add onion and garlic to
and chop until fine, sp7 for 5 secs, scrape down bowl and repeat.
Add the oil to the onion mixture and saute for 5 minutes on 110c or until onions are translucent.
Add celery, carrot, apple and raisins and saute a further 5 mins.
Add the lentils, flaxseed, walnuts, flour, breadcrumbs, thyme, oregano and chilli flakes (if you're using them) stir
, sp3 for about 5 secs.
Press the lentil mixture into a loaf tin lined with baking paper and spread with balsamic glaze.
Bake uncovered for 40-50 mins. Allow loaf to rest in pan for 15mins for easier slicing.
Converted from Oh She Glows Cookbook.
Everyone at work loved it – DH said it wasn't for him, not enough meat in the loaf.
